Chicken and White Bean Chili Recipe
White bean chicken chili is great made from scratch as indicated in the recipe, but you can easily substitute either rotisserie chicken or leftover turkey.
White bean chicken chili
I know it’s the day before Thanksgiving, and maybe you’re not really cooking even the simplest of dinners tonight. In our family we have two goals for a Thanksgiving Eve dinner: a bit of stomach stretching (think of it as warm-up calisthenics for your belly) and minimal time in the kitchen. Often that means takeout sushi, which, like some kind of ironic cannibalistic goldfish, I could pretty much eat until it kills me at the table. (I’m overriding my better judgment, which tells me to delete that sentence, because part of me feels like you need to know who you’re dealing with here.) But tonight we have special guests, so I’m making this instead.
Or rotisserie chicken or leftover turkey chili
Anyway, if you ARE cooking tonight, this cozy meal of white bean chicken chili offers a good ratio of happiness to time and effort spent in the kitchen. And if you’re simply saving this recipe for later, note that it would be equally delicious and even easier to make with leftover Thanksgiving turkey shredded up and used in place of the chicken.
Or make half of it vegetarian
This super-easy, good for ya meal is really delicious and happy-making. I’ll be serving it to a “mixed crowd” tonight comprising some vegetarians and some staunch non-vegetarians, so before adding the chicken I’ll divide it into two separate pots and let the veg-heads enjoy their white bean corn chili. What could be easier?
- 2 boneless, skinless chicken breasts (about one pound total or a little more)
- 2 tablespoons olive oil, plus more for drizzling on chicken before roasting
- 1 1/2 teaspoons chili powder, divided**
- Salt and freshly ground black pepper
- 1 large yellow onion, diced small
- 1 green or red bell pepper, diced small
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour*
- 1 teaspoon ground cumin
- 3 cups good vegetable or chicken broth
- 8 ounces canned diced mild green chilis
- 2 15.5-ounce cans white beans, drained and rinsed
- 10 ounces frozen corn
- 1/2 cup chopped fresh cilantro
- 1/4 cup minced red onion
- Juice of 1/2 lime (cut the other half into wedges for serving)
- Shredded sharp cheddar or jack cheese, optional
- Sour cream, optional
- Preheat oven to 400°F with a rack in the center. Place chicken breasts in a small roasting pan and drizzle with olive oil. Sprinkle with 1/2 teaspoon chili powder and some salt and pepper. Turn with tongs to coat evenly. Bake until cooked through, 20 minutes give or take. Set aside to cool.
- While the chicken bakes, warm the remaining two tablespoons olive oil in a medium Dutch oven or other heavy pot over medium-high heat. Add the onion and pepper along with 1/2 teaspoon salt and cook, stirring occasionally, until softened and a little bit browned, about 5 minutes. Add the garlic, reduce heat to medium, and cook, stirring frequently, until very fragrant, about a minute. Add flour, remaining 1 teaspoon chili powder and the cumin and stir to coat vegetables. Cook, stirring, for one minute.
- Pour in the broth and diced chilis and raise heat to high. Stir a few times to incorporate flour, then bring to a boil. Reduce heat to simmer for about five minutes.
- Using two forks, shred chicken. Add chicken, beans, and corn to pot along with any accumulated juices from the chicken roasting pan, and simmer for a few minutes more to warm through.
- Off the heat, stir in cilantro, red onion and lime juice. To serve, ladle into bowls and pass cheese, sour cream and lime wedges at the table if you like.