90 minutes
A robust and hearty chili made with white chicken, assorted chiles, beans, and fresh herbs.
Bone-in, Skin-on Chicken Breast Halves, trimmed of excess fat and skin
0 lb
tablespoons
Jalapeño Chiles
each
Poblano Chiles, stemmed, seeded, and cut into large pieces
each
Anaheim Chile Peppers, stemmed, seeded, and cut into large pieces
each
Onions, cut into large pieces
each
Garlic Clove, minced or pressed
each
tablespoons
teaspoons
Cannellini Beans, drained and rinsed
0 oz
Low-Sodium Chicken Broth
cups
Fresh Lime Juice, from 2 to 3 limes
tablespoons
Cilantro, minced
cups
Scallions, white and light green parts sliced thin
each
to taste
to taste
1. Season and Brown the Chicken
Begin by seasoning the chicken generously with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Place the chicken breasts skin side down in the hot oil and cook until the skin turns golden brown, about 4 minutes. Turn the chicken and brown the other side for another 2 minutes. Once done, transfer the chicken to a plate and discard the skin.
2. Prepare the Chiles and Onions
Remove the ribs and seeds from two of the jalapeños and mince the flesh finely. In a food processor, process half of the poblano chiles, Anaheim chiles, and onions until they reach a chunky salsa consistency. Repeat with the remaining vegetables and combine them all together.
3. Cook the Vegetables
Pour off any excess fat from the Dutch oven and reduce the heat to medium. Add the minced jalapeños, the chile-onion mixture, minced garlic, ground cumin, ground coriander, and a pinch of salt. Cover the pot and let the vegetables cook for about 10 minutes.
4. Blend the Vegetable Mixture
Transfer 1 cup of the cooked vegetable mixture to the food processor. Add 1 cup of the cannellini beans and 1 cup of chicken broth, processing until smooth.
5. Simmer the Chicken
Return the blended mixture to the Dutch oven and add the remaining chicken broth. Place the browned chicken breasts back into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook the chicken until it reaches an internal temperature of 160°F, about 15-20 minutes.
6. Shred the Chicken
Once the chicken is done, transfer it to a plate and shred it into bite-sized pieces, discarding the bones. Stir the shredded chicken back into the pot along with the remaining cannellini beans.
7. Finish the Chili
Mince the remaining jalapeño and stir it into the chili along with the fresh lime juice, minced cilantro, and sliced scallions. Let the chili simmer uncovered for about 10 minutes to thicken. Adjust the seasoning with salt and pepper to taste.
Omit chicken and add extra beans, chickpeas, and cubes of tofu or tempeh.
Use cooked ground turkey or leftover roasted turkey instead of chicken.
Incorporate roasted green chiles, tomatillos, and cilantro for a tangy twist.
Add the zest and juice of one lime to the chili during the last few minutes of cooking to brighten the flavors and add a refreshing citrus note.
Mix in black beans, corn, and a sprinkle of taco seasoning for a Southwest flair.
Opt for bone-in, skin-on chicken thighs for richness. Poach the chicken in the chili broth for depth of flavor.
Use fresh, high-quality spices and consider toasting and grinding whole cumin seeds for a fresher, deeper flavor.
Allow the chili to simmer gently for tender chicken and developed flavors.
Take time to sauté onions, garlic, chilies until soft and translucent without browning too much.
Mash some beans, use a cornstarch slurry, or add masa harina for a thicker chili with added flavor.
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