A quick and easy chicken and white bean chili recipe that's good for your body and your soul in equal measure. This meal is equally at home as a weeknight family dinner, toted along in your lunchbox, or doubled for a dinner party. If you're long on leftover turkey after Thanksgiving, you could shred up a pound of cooked turkey meat and add it to the chili in place of chicken. (Or, as I've started to do, buy and shred a whole small rotisserie chicken.)
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 and beans 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.