Did you know that so many soups, chilis, and stews are even better the day after they are made? Not sure why, but it has been proven…by my tastebuds. Chili is so easy and versatile, packs great for lunch too.
This one ticks all the chili boxes:
- feeds a hungry crew
- healthy ingredients, just watch the toppings
- you could probably toss all the ingredients in a slow-cooker and let it go for a while (I haven’t tried this yet, but how could it not work?)
Let me know what you think of this recipe. It was a hit at my house.
White Bean Chicken Chili
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Soups
- Method: Simmer
- Cuisine: American
Description
The masa harina (used to make homemade tortillas too, like this tasty recipe) gives this chili great flavor and it also helps to thicken it a bit. I love a little apple cider vinegar in my chili to give it some zing. The vinegar really helps to balance out the flavors.
Poblano peppers are not typically spicy. It’s always good practice to taste a tiny piece (goes for all hot peppers). So many variables go into if a pepper is hot or not; soil conditions of the farm, sun, rain and pepper variety. Even peppers from the same field can have different heat. So you just have to try them!
Ingredients
1 1/2 pounds boneless chicken breast or thighs
1 teaspoon kosher salt (affiliate link)
1 teaspoon freshly ground pepper
3 tablespoons olive oil
1 onion, diced
1 poblano pepper, chopped
1 or 2 jalapeño peppers chopped
2 fresno chilies (they look like red jalapenos and are optional)
1 stalk celery, chopped
3–4 cloves garlic, minced
2 tablespoons masa harina
1 1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1 teaspoon dried Mexican oregano
1 teaspoon chile ancho chile powder
3 14-ounce cans of cannellini beans, rinsed and drained
4 cups chicken stock
1 tablespoon apple cider vinegar
Extras for topping:
Fresh cilantro
Sour cream or yogurt
Cheese
Tortilla chips
Squirt of lime, if you like
Instructions
- Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, about 5 minutes per side. Transfer to a plate, to cool a bit. When able to handle, shred the chicken with two forks into bite-size pieces.
- Reduce heat to medium; in the same pot, add onion, poblano, jalapeno and fresno chilis (if using) and celery. Cook, stirring occasionally until softened, about 10-15 minutes. Stir in garlic, masa harina, cumin, coriander, Mexican oregano, and ancho chili powder, and cook until fragrant, 2 minutes more.
- Add chicken back to pot along with juices from the plate, chicken stock, and beans. Scrape up any browned bits from the bottom of the pan. Bring up to a boil then reduce heat to a simmer, partially covered, until all the flavors meld together, about 30 minutes.
- Check for seasoning and add the apple cider vinegar. Add a little more (or lime juice) if needs some more zing.
- Divide among bowls and top with sour cream, fresh cilantro, cheese, tortilla chips, and lime.
Notes
- You don’t want to add the garlic too soon, or it may burn
- Always season as you go with salt and pepper as you go
- Remember, brown bits mean flavor! Be sure to scrape them up!
Season as you go, season as you go!
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