White Bean Chili with Piperade

Connie "Kiyu" Guerrero


I got this recipe from the Chili tasting contest at the Farmer's Market in California.

★★★★★ 1 vote
15 Min
45 Min


4 Tbsp
olive oil
1 large
chicken breast (cut into 1/4
2 stick
celery (diced)
1 large
chicken thigh (cut into 1/4
1 c
fresh off the cob or frozen corn
1 oz
red, green & red pepper (diced)
7 oz
canned chicken broth
1-16 oz
jar or piperade (swt, hot or extreme)
2-15 oz
cans of cannellini beans (wht. kidney beans or great northern) drained
4 Tbsp
seagrams 7 whiskey or chicken broth or water
2 tsp
salt, granulated garlic, ginger, cumin, pepper
(optional) - garnish-cheddar cheese, sour cream, cilantro

How to Make White Bean Chili with Piperade


  • 1In a large pot add oil. Season chicken with salt, pepper, garlic, ginger and cumin. Brown in olive oil until just done and remove from pot.
  • 2Add to same pot, celery, corn, bell peppers and saute a few minutes. Deglaze pot with whiskey or chicken broth then add Piperade.
  • 3Add the beans and cooked chicken and broth. Simmer about 45 minutes. Garnish with grated cheddar cheese, sour cream and cilantro.

Printable Recipe Card

About White Bean Chili with Piperade

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