White Bean Chicken Chili
For all my love of chili, I have to admit that I’ve never had a white bean chili. There’s really no good reason for it other than I’ve just never gotten around to it.
So while I was writing up my dinner and grocery lists last week, I was looking around for a few new ideas to try and came across this white bean chicken chili recipe. I had pretty much everything on-hand already except for the beans and chicken, and I always love a recipe that makes use of the crockpot.
Except that I forgot it was a crockpot dinner and didn’t start it until late afternoon. I’m impatient and didn’t want to wait until the next day to try it, so I just made it on the stove and let it simmer for 90 minutes instead. It worked perfectly.
My family, the chili-dislikers, loved this. In fact, I thought for sure I’d have enough left over for lunch the next day, but they completely wiped out the pot.
So I’ve adjusted the recipe to stretch a little bit more. The original recipe can be found at grouprecipes.com, and below are the changes I made.
White Bean and Chicken Chili
1 Tb vegetable oil
2 chicken breasts, cut into bite-sized cubes
salt and pepper
1 onion, chopped
4 cloves garlic, chopped
2 4 oz. cans roasted green chiles
1 Tb ground cumin
3 15 oz cans white beans, rinsed and drained
5 c chicken broth
Warm oil in chili pot over med-high heat. Season chicken with salt and pepper and place in pot to brown the outside. Remove chicken from pan to a plate.
Saute onions and garlic for 5 minutes (add more oil if needed). Once onions and garlic are softened, add chicken, chilies, cumin, beans and broth into the pot. Bring to a boil and then lower to a simmer. Cook for about 90 minutes, stirring occasionally.
One cup of beans and some broth may be removed from the pot and pureed in a blender and re-added to the chili if a thicker consistency is desired.