Warm up with this delightful white bean chicken chili that combines tender chicken, creamy white beans, and a medley of spices. This dish is not only comforting but also packed with protein and fiber, making it a nutritious option for any meal. Perfect for chilly nights, this recipe is sure to become a favorite in your household!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked white beans (cannellini or navy)
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 25g protein, 40g carbohydrates, 10g fiber, and 5g fat. This data is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion and bell pepper, sautéing until soft.
- Stir in the minced garlic, cooking for an additional minute.
- Season the vegetables with cumin, chili powder, salt, and pepper.
- Add the chicken breasts and brown them on both sides.
- Pour in the diced tomatoes and chicken broth.
- Bring the mixture to a simmer and cover the pot.
- Cook for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cooked white beans and heat through before serving.
Alternative Ingredients
You can substitute chicken with turkey or even use a plant-based protein for a vegetarian version. Canned beans can be replaced with dried ones, just ensure to soak and cook them beforehand.
Serving and Pairings
This chili pairs wonderfully with cornbread, tortilla chips, or a fresh green salad. It can also be topped with avocado, sour cream, or shredded cheese for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This chili can also be frozen for up to 2 months. Reheat in a pot over medium heat or in the microwave until heated through.
Cooking Mistakes
- Overcooking the chicken can make it dry.
- Not seasoning adequately will result in bland chili.
- Skipping the sautéing step may lead to less flavor.
- Using expired spices can affect the taste.
- Not allowing the chili to simmer long enough can impact the texture.
Helpful Tips
- For a spicier kick, add diced jalapeños or cayenne pepper.
- Letting the chili sit overnight enhances the flavors.
- Use rotisserie chicken for a quicker preparation.
- Adjust the consistency with more broth if needed.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans; just make sure to soak and cook them properly before adding them to the chili.
Is this chili spicy?
The spice level can be adjusted based on your preference. You can add more chili powder or hot sauce for extra heat.
Can I make this recipe in a slow cooker?
Absolutely! You can sauté the vegetables, then transfer everything to a slow cooker for 6-8 hours on low.
What can I serve with white bean chicken chili?
This chili goes well with cornbread, rice, or tortilla chips and can be garnished with fresh cilantro or cheese.
How long does this dish last in the fridge?
Stored properly, this dish can last in the refrigerator for up to 3 days.
Conclusion
This white bean chicken chili recipe is not only easy to prepare but also a delicious and nutritious meal option. With its blend of flavors and textures, it’s sure to warm your heart and fill your belly. Enjoy this comforting dish with your loved ones and make it a staple in your home!
White Bean Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups cooked white beans cannellini or navy
- 1 can 14.5 oz diced tomatoes
- 1 cup chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion and bell pepper, sautéing until soft.
- Stir in the minced garlic, cooking for an additional minute.
- Season the vegetables with cumin, chili powder, salt, and pepper.
- Add the chicken breasts and brown them on both sides.
- Pour in the diced tomatoes and chicken broth.
- Bring the mixture to a simmer and cover the pot.
- Cook for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cooked white beans and heat through before serving.
Nutrition
