Chicken Chili with Chopped Avocado Topping

R C Recipe

By R C rosycalvin

20 Min
35 Min

This is a great recipe for the up coming fall nights. This is one of the "non-spicy hot" chili recipes. It doesn't mean you couldn't "spice" it up a little if you so desire. The avocado as a topping is delicious and refreshing. I hope you enjoy this easy and wonderful recipe!

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1 medium
ripe avocado
1 large
white onion, finely diced
juice of 2 limes, about 6 tablespoons
1/2 c
fresh cilantro, chopped
2 can(s)
15 ounces of cannellini beans, rinsed and drained
1 can(s)
14 1/2 ounce diced tomatoes
1 1/2 lb
. boneless, skinless chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
kosher salt and freshly ground black pepper
2 Tbsp
extra virgin olive oil
1 1/2 tsp
ground cumin
3/4 c
amber beer, such as samuel adams
sour cream for garnish if desired

Directions Step-By-Step

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.
In a food processor, combine 1 cup of the beans, the tomatoes and their juice, and process until smooth. Set aside.
Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.
Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.
Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.
Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel.

About this Recipe

Course/Dish: Chicken Soups, Chili
Other Tag: Quick & Easy

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Robin DuPree robdupree
Aug 21, 2010
If this is anything like you RioCuban Pie, I will love it....Thanks for the post...
R C rosycalvin
Aug 21, 2010
Your welcome darling! This chili is really good! Like it states, you can add "the spice" if you like, but I like it old plain Jane. It's going to be so good for the Fall. Enjoy sweetie!
Juliann Esquivel Juliann
Aug 21, 2010
Rosy this looks wonderful. Makes me hungry just looking at the picture. Most definetly will try when the weather cools down. Thanks for sharing.
Kris D. AtTheStove
Dec 2, 2010
This looks good, but something's wrong. Steps 2 & 3 are the same, and a step is missing in there. I'd love to try it if you could update the directions!
R C rosycalvin
Dec 2, 2010
Oops! I'm sorry! You're absolutly right! I'll fix it right away! Thank you for being so observant! Try it out and let me know how it turned out. I made this last night! good thing too, because it's cold out here in the desert!
Jul 31, 2011 - Karla Everett shared this recipe with discussion group: Avocados!
Jul 3, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)