Description
This White Bean Chicken Chili is a hearty, flavor-packed one-pot meal that’s perfect for chilly nights. Tender chicken, creamy white beans, and a blend of aromatic spices come together to create a delicious and comforting dish that’s sure to become a new family favorite.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp oregano
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 4 cups low-sodium chicken broth
– 1 tbsp olive oil
– Salt and pepper to taste
– Toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the diced chicken and cook until browned, about 5-7 minutes.
3. – Add the onion and bell peppers, and sauté until softened, about 3-4 minutes.
4. – Stir in the garlic and cook for 1 minute until fragrant.
5. – Add the chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Stir to coat the chicken and vegetables.
6. – Pour in the chicken broth and add the white beans. Bring to a simmer.
7. – Reduce heat to low and let the chili simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
8. – Season with salt and pepper to taste.
9. – Serve hot, topped with shredded cheese, sour cream, and chopped cilantro.
Notes
– For a thicker chili, you can mash some of the white beans against the side of the pot.
– Adjust the spice level by adding more or less cayenne pepper.
– Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American