Looking for a hearty and satisfying meal that’s packed with protein and flavor? Look no further than this Chicken and White Bean Chili! This dish is a popular choice for anyone looking for a comforting dinner that’s quick and easy to make. With its savory flavors and spicy kick, this chili is a crowd-pleaser that will keep you full and satisfied all night long. So why not give it a try yourself? Check out our recipe below and start cooking up a storm! Trust us – your taste buds will thank you.
Here is why you might love this Chicken and White Bean Chili Recipe
1. Healthy: This recipe is high in protein and fiber, thanks to the chicken and white beans. It’s also full of vegetables and spices, making it a nutritious and flavorful meal.
2. Easy to make: With only a few simple steps, this chili recipe is perfect for busy weeknights or for meal prep. Plus, it can be made in a slow cooker or on the stove.
3. Versatile: This recipe can easily be adapted to suit different tastes and preferences. Add more or less spice, swap out vegetables or beans, or serve it with different toppings to make it your own.
Chicken and White Bean Chili Recipe
- 1 pound chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 jalapeño peppers seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 16 oz white beans drained and rinsed
- 2 cups chicken broth
- 1 lime juiced
- Salt and pepper to taste
- Dice 1 pound of boneless, skinless chicken breasts
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven
- Add diced onion, minced garlic, and seeded and diced jalapeño pepper to the pot and cook until softened
- Add diced chicken to the pot and cook until browned
- Add 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper to the pot and stir to combine
- Add 1 can of drained and rinsed white beans to the pot and stir to combine
- Pour in 2 cups of chicken broth and squeeze the juice of 1 lime into the pot
- Season with salt and pepper to taste
- Bring the chili to a simmer and cook until chicken is cooked through and flavors have melded, about 20 minutes
- Serve hot with optional toppings such as shredded cheese, sour cream, and chopped cilantro on top.
2. Invest in a good-quality chili powder that has a deep, rich flavor.
3. Brown your chicken in a skillet to develop flavor and help lock in moisture.
4. Use low-sodium chicken broth to control the salt and sodium content of the dish.
5. Add a variety of spices, including cumin, paprika, and oregano, to balance the flavor and create a depth of taste.
6. If using canned beans, rinse them well before adding them to the pot.
7. Don't overcook the beans as they can become mushy and lose their texture.
8. Serve with fresh toppings such as avocado, sour cream, cilantro, and lime wedges.
9. Store leftovers in an airtight container in the refrigerator for up to three days.
10. Reheat on the stove over low heat to prevent the chicken from becoming tough.
Data source: USDA
Main Ingredients Explained
|Chicken||A lean source of protein, adds heartiness||Ground turkey, tofu, or skip the protein entirely|
|White beans||Creamy texture, mild flavor, and fiber||Cannellini beans, navy beans, or chickpeas|
|Green chili pepper (canned)||Adds heat and smoky flavor||Fresh jalapeño or poblano pepper, chili powder or cayenne pepper|
Chicken and White Bean Chili can typically last up to 4 days in the fridge and up to 3 months in the freezer. Here are the instructions on how to store, freeze, and defrost:
Storing: Allow the chili to cool down to room temperature before storing. Transfer it to an airtight container and store it in the fridge for up to 4 days.
Freezing: Allow the chili to cool down to room temperature before freezing. Transfer it to an airtight container or a freezer bag and make sure to remove any excess air. Label the container with the date and store it in the freezer for up to 3 months.
Defrosting: To defrost the chili, transfer it from the freezer to the fridge and allow it to thaw overnight. You can also defrost it in the microwave on a low power setting, stirring occasionally, until it’s fully thawed. Once thawed, reheating the chili on the stovetop or in the microwave is recommended before consuming.
1. Vegetarian White Bean Chili: Replace the chicken with vegetables like bell peppers, corn, and zucchini. Use vegetable broth instead of chicken broth, and add some extra beans to make it heartier.
2. Spicy Chicken and White Bean Chili: Increase the heat by adding chopped jalapeño peppers or red pepper flakes to the recipe. Use a spicy salsa or hot sauce to add extra flavor.
3. Green Chicken and White Bean Chili: Add a can of chopped green chiles and some tomatillos to the recipe for a tangy, fresh taste.
4. Slow Cooker Chicken and White Bean Chili: Use a slow cooker to cook the chili all day, and enjoy the ease of a hands-off meal.
5. Creamy Chicken and White Bean Chili: Add a dollop of sour cream or plain Greek yogurt to the recipe to give it a creamy texture.
6. Instant Pot Chicken and White Bean Chili: Use an Instant Pot to cook the chili quickly using the pressure-cooking function.
7. Turkey and White Bean Chili: Switch out the chicken for ground turkey for a lean protein option.
8. White Bean Chili with Dark Meat Chicken: Use bone-in, skin-on chicken thighs instead of boneless, skinless chicken breasts. The dark meat is more flavorful and tender.
9. White Bean Chili with Poblano Peppers: Add roasted poblano peppers to the recipe for a smoky, spicy flavor.
10. White Bean Chili with Avocado: Top the finished chili with diced avocado for a creamy, healthy addition.
What To Serve With
– Toppings such as shredded cheese, sour cream, chopped cilantro, sliced jalapenos, and diced avocado
– Cornbread or crusty bread for dipping and soaking up the chili
– A side salad or coleslaw for a fresh and crunchy contrast
– Tortilla chips or corn chips for scooping and crunching
– Rice or quinoa as a filling and hearty base for the chili
– Roasted vegetables like sweet potatoes, zucchini, or butternut squash for extra fiber and volume
– Fresh or canned salsa or pico de gallo for a bright and tangy flavor
– Guacamole or hummus for a creamy and healthy dip.
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