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    Hearty Chicken and White Bean Chili

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    This hearty chicken and white bean chili is a comforting dish perfect for any season. It’s straightforward to make and packed with flavors that meld beautifully together.

    Ingredients for Hearty Chicken and White Bean Chili

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Pepper

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Garlic Clove, minced

    cloves

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Cannellini Beans, rinsed

    0 oz

    Substitute chevron-down

    Green Salsa

    cups

    Substitute chevron-down

    Rotisserie Chicken, skin and bones discarded, meat shredded into bite-size pieces

    cups

    Substitute chevron-down

    Fresh Cilantro, chopped

    cups

    Substitute chevron-down

    How to Make Hearty Chicken and White Bean Chili

    1. Cook Onion

    Start by heating a tablespoon of vegetable oil in a Dutch oven over medium heat until it’s shimmering. Add the finely chopped onion, pepper, and salt. Cook for about 4 minutes until the onion becomes translucent, which helps develop its sweetness and flavor.

    2. Add Garlic and Cumin

    Next, stir in the minced garlic and ground cumin, and cook for about a minute. This step is crucial as the garlic and cumin release their essential oils, becoming aromatic and enhancing the overall flavor of the chili.

    3. Simmer with Broth, Beans, and Salsa

    Increase the heat to medium-high and stir in the chicken broth, rinsed cannellini beans, and green salsa. Bring this mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the flavors to meld and deepen, creating a rich and hearty chili base.

    4. Mash Beans

    Using the back of a wooden spoon, mash some of the beans against the side of the pot. This will help thicken the chili slightly and give it a creamier texture.

    5. Add Chicken and Cilantro

    Finally, stir in the shredded rotisserie chicken and chopped cilantro, and cook for about 2 minutes until the chicken is warmed through and the cilantro flavor is well-blended.

    Variations

    Thai-Inspired Chicken Chili

    Infuse with coconut milk, Thai curry paste, and lemongrass, using chickpeas and bamboo shoots.

    Turkey and Black Bean Chili

    Use ground turkey and black beans with a smoky spice blend.

    Sweet Potato and Corn Chili

    Add sweet potatoes and extra corn for a Southern twist.

    Moroccan Chickpea Chili

    Use chickpeas, sweet potatoes, and Moroccan spices with dried apricots.

    Vegetarian Quinoa and Bean Chili

    Omit chicken for quinoa and kidney beans.

    Pitfalls and tips

    Use Quality Ingredients

    Start with high-quality chicken, preferably organic and pasture-raised, and consider using dried beans that you've soaked and cooked yourself for better flavor and texture control.

    Low and Slow

    Simmer the chili gently for a good length of time to meld flavors and tenderize the chicken.

    Sear the Chicken

    Create a golden-brown crust on the chicken before simmering it in the chili for added depth of flavor.

    Adjust Seasonings

    Always taste and adjust the seasonings before serving to ensure a balanced flavor profile.

    Toast the Spices

    Bloom your spices by toasting them in the pot to make them more fragrant and enhance the overall flavor profile of the chili.


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