Chicken And White Bean Chili Recipe

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Chicken and White Bean Chili

Suzy Nelson


This is consistantly good. Many have told me it's the best chili they've ever had. I found it in a magazine several years ago and it was great but in making it through the years, I have added just a little more mojo.
I would like to stress that it's really important to not kill (overcook) the chicken, so it's definitely not one of those "cook-it-all-day" type dishes.
My favorite thing to do if I have the time, is to cook it up the day before serving because like all great soups, stews, chilis it tastes better the next day.

pinch tips: How to Carve a Whole Chicken





1/4 c
olive oil
1 1/3 c
chopped onion
large green (bell) pepper, chopped
garlic cloves, minced
2 1/4 lb
skinless boneless chicken thighs, cut into 1/2 inch cubes
3 Tbsp
or more, chili powder
2 Tbsp
tomato paste
1 Tbsp
ground cumin
1 Tbsp
dried, or 2 t. fresh oregano
2 can(s)
( 15 or 16 oz) white beans with juice
2 can(s)
(15 oz) diced tomatoes in juice
fresh cilantro, chopped
monterey jack cheese, grated
sour cream

Directions Step-By-Step

This is all prep--really! Heat oil in heavy, large pot over medium high heat.
Add onion, bell pepper and garlic. Saute until veggies begin to soften (about 5 minutes).
Add chicken; sprinkle with salt and pepper. Saute until chicken is no longer pink outside (about 5 minutes).
Mix in chili powder, tomato paste, cumin and oregano.
Add beans with bean juices and canned tomatoes. Simmer until chicken is cooked through and chili is thickened (about 25 minutes).
Season to taste with salt and pepper.
Serve hot with cilantro, cheese and a dollop of sour cream.

About this Recipe

Course/Dish: Chicken
Other Tags: For Kids, Healthy
Hashtag: #hearty