chicken and white bean chili
(1 RATING)
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.
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prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1/4 cup olive oil
- 1 1/3 cups chopped onion
- 1 - large green (bell) pepper, chopped
- 6 - garlic cloves, minced
- 2 1/4 pounds skinless boneless chicken thighs, cut into 1/2 inch cubes
- 3 tablespoons or more, chili powder
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried, or 2 t. fresh oregano
- 2 cans ( 15 or 16 oz) white beans with juice
- 2 cans (15 oz) diced tomatoes in juice
- - fresh cilantro, chopped
- - monterey jack cheese, grated
- - sour cream
How To Make chicken and white bean chili
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Step 1This is all prep--really! Heat oil in heavy, large pot over medium high heat.
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Step 2Add onion, bell pepper and garlic. Saute until veggies begin to soften (about 5 minutes).
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Step 3Add chicken; sprinkle with salt and pepper. Saute until chicken is no longer pink outside (about 5 minutes).
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Step 4Mix in chili powder, tomato paste, cumin and oregano.
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Step 5Add beans with bean juices and canned tomatoes. Simmer until chicken is cooked through and chili is thickened (about 25 minutes).
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Step 6Season to taste with salt and pepper.
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Step 7Serve hot with cilantro, cheese and a dollop of sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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