Warm up with a delightful bowl of white bean chicken chili! This comforting dish blends tender chicken, creamy white beans, and a medley of spices, creating a symphony of flavors that dance on your palate. Perfect for chilly evenings or gatherings, this recipe is easy to prepare and sure to impress your guests. Dive into the heart of this culinary adventure, and let’s get cooking!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Sour cream and cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately 350 calories, 30g protein, 10g fat, 40g carbohydrates, and 10g fiber. This is based on a single serving size.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper. Sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add chicken breasts, cooking until no longer pink.
- Pour in diced tomatoes and chicken broth.
- Mix in the white beans, cumin, and chili powder.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred the chicken in the pot using two forks.
- Serve hot, garnished with sour cream and cilantro.
Alternative Ingredients
You can substitute chicken breasts with ground turkey or even tofu for a vegetarian option. Additionally, use any variety of beans you prefer, such as navy or cannellini beans, to customize the flavor.
Serving and Pairings
This chili pairs wonderfully with cornbread, tortilla chips, or a fresh salad. For a complete meal, serve with avocado slices and shredded cheese on top for added creaminess.
Storage and Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months. Reheat in a saucepan over medium heat or in the microwave until warmed through.
Cooking Mistakes
- Overcooking the chicken can make it dry, so monitor the cooking time.
- Not seasoning adequately can lead to bland chili.
- Using too many beans can overpower the chicken flavor.
- Skipping the sauté step can result in less depth of flavor.
- Neglecting to shred the chicken can leave large chunks instead of a hearty texture.
Helpful Tips
- For a spicier chili, add jalapeños or cayenne pepper.
- Let the chili sit for a while to enhance the flavors.
- Top with lime juice for a fresh zing.
- Experiment with different herbs like oregano or thyme.
FAQs
Can I make this chili in a slow cooker?
Absolutely! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is white bean chicken chili gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and ensure all ingredients are gluten-free.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s cooked thoroughly before serving.
How can I thicken my chili?
You can thicken the chili by mashing a portion of the beans or adding a cornstarch slurry.
What can I do with leftovers?
Leftover chili can be used as a filling for burritos or served over rice for a quick meal.
How spicy is this chili?
This chili is mild, but you can adjust the spice level by adding more chili powder or hot sauce.
Conclusion
This white bean chicken chili recipe is a delightful blend of flavors that’s perfect for any occasion. With its creamy texture and hearty ingredients, it’s sure to warm you up from the inside out. Enjoy this dish with friends and family, and watch it become a staple in your home!
White Bean Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Sour cream and cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper. Sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add chicken breasts, cooking until no longer pink.
- Pour in diced tomatoes and chicken broth.
- Mix in the white beans, cumin, and chili powder.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred the chicken in the pot using two forks.
- Serve hot, garnished with sour cream and cilantro.
