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- 1 pound boneless, skinless chicken breasts, diced - 2 cans white beans (cannellini or navy beans), drained and rinsed - 1 medium onion, diced White bean chicken chili starts with simple, fresh items. The chicken gives a great flavor base. I prefer boneless, skinless chicken breasts for this dish. They cook well and stay tender. The white beans add creaminess and protein. Cannellini or navy beans work best here. They soak up flavors nicely. Finally, the diced onion adds sweetness and depth to the chili. - 2 cloves garlic, minced - 2 green bell peppers, diced - 1 can diced green chilies To amp up the taste, I use garlic, bell peppers, and green chilies. Garlic brings a warm, rich flavor. It pairs well with the sweetness of bell peppers. I like to use green bell peppers for their bright taste. The diced green chilies add a nice kick without being too spicy. These ingredients create a lovely balance in the dish. - 4 cups chicken broth - 1 cup heavy cream - Olive oil and spices (cumin, smoked paprika, oregano, salt, and pepper) For a creamy texture, I add chicken broth and heavy cream. The broth keeps the chili moist and flavorful. The heavy cream makes it rich and smooth. I always cook with olive oil; it adds healthy fats. Spices like cumin and smoked paprika give warmth and depth. Oregano adds a hint of earthiness. Salt and pepper bring out all the flavors. Together, these ingredients create a comforting and satisfying meal. {{ingredient_image_1}} To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it softens. Next, stir in 2 cloves of minced garlic and 2 diced green bell peppers. Cook these for an additional 2-3 minutes until they smell great. Now, add the diced chicken. Cook it until browned, about 5-7 minutes. This step builds a nice base for your chili. After browning the chicken, it’s time to add flavor. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of oregano. Season with salt and pepper to taste. Stir everything to coat the chicken and veggies evenly. Now, pour in 4 cups of chicken broth. Add the 2 cans of white beans and 1 can of diced green chilies. Bring everything to a simmer. This is where the magic begins. Let the chili simmer for about 20-25 minutes. This allows all the flavors to blend well. Stir occasionally to keep it from sticking. After simmering, it’s time to make it creamy. Stir in 1 cup of heavy cream and heat for an additional 5 minutes. Taste and adjust the seasoning if needed. Your chili is now ready to serve! How to perfectly brown chicken To brown chicken well, use a large pot and heat olive oil over medium heat. Add the diced chicken in a single layer. Avoid crowding the pot. Let it cook for about 5-7 minutes without stirring. This helps develop a nice brown color. After browning, flip the pieces to cook the other side. Techniques for enhancing flavors Layer flavors by adding spices early. After the onions and garlic, add cumin and smoked paprika. This allows the spices to bloom and release their oils. Use fresh ingredients whenever possible. Fresh cilantro and lime juice brighten the dish. Ideal garnishes and accompaniments Top your chili with fresh cilantro. Lime wedges add a zesty touch. You can also add sliced avocado for creaminess. For a crunchy texture, serve with tortilla chips. Best sides to pair with chili Cornbread is a great side. It complements the chili’s creaminess. Another option is a fresh green salad. This adds a nice contrast to the dish. Overcooking vs. undercooking chicken Overcooking chicken makes it dry. Cook it just until it’s no longer pink. Use a meat thermometer if unsure. Aim for 165°F for safe eating. Mismanaging spice levels Be careful with spices. Start with small amounts, then adjust to taste. If you like heat, consider adding jalapeños. Always taste as you go to find the right balance. Pro Tips Use Rotisserie Chicken: For a quicker option, consider using pre-cooked rotisserie chicken. Just shred it and add it in during the last few minutes of cooking. Spice it Up: If you prefer a spicier chili, add some diced jalapeños or a pinch of cayenne pepper for an extra kick. Make it Ahead: This chili tastes even better the next day! Make a big batch and store leftovers in the fridge for an easy meal later. Garnish Creatively: Enhance your presentation by adding avocado slices, shredded cheese, or a dollop of sour cream along with the cilantro and lime. {{image_2}} You can easily change the protein in this chili. Turkey works well if you want a leaner option. If you're feeling adventurous, try tofu for a plant-based choice. It soaks up flavors nicely. When it comes to beans, you have options too. Black beans add a different taste and color. Pinto beans give a creamy texture that pairs well with chicken. Feel free to mix and match based on your taste. Do you like heat? Adding jalapeños can spice things up. Just chop them finely and toss them in with the onions. For a milder flavor, you can skip this step. Want a creamier chili? Use sour cream or Greek yogurt instead of heavy cream. These add richness and tang. You could also try coconut milk for a dairy-free option. It brings a unique flavor that many love. If you need gluten-free options, you’re in luck. All the ingredients in this chili are naturally gluten-free. Just make sure your broth is gluten-free as well. For a dairy-free version, simply skip the heavy cream. Use cashew cream or almond milk instead. These alternatives keep the chili rich without dairy. Vegetarians can enjoy this dish too. Just swap the chicken for more beans or some vegetables. Zucchini and corn make great additions. They add texture and taste without meat. To store your leftover white bean chicken chili, let it cool first. Place it in airtight containers. Glass or plastic containers work well. Label the containers with the date. This helps you keep track of freshness. For freezing chili, use freezer-safe bags or containers. Make sure to leave some space for expansion. Chill the chili completely before freezing. When you are ready to eat, thaw it overnight in the fridge. To reheat, warm it in a pot over medium heat until hot. In the fridge, the chili lasts about 3 to 4 days. In the freezer, it stays fresh for up to 3 months. Check for signs that it has gone bad. If it smells sour or has mold, it's time to toss it. You can enjoy this chili with many sides. Here are some ideas: - Cornbread: This classic pairs well and soaks up the chili. - Tortilla chips: Crunchy chips add texture and fun. - Rice: A bed of rice makes it heartier. - Fresh salad: A light salad balances the meal. - Toppings: Use sour cream, shredded cheese, or fresh cilantro for added flavor. Yes, you can adapt this recipe for slow cooking. Here are the steps: 1. Sauté the onion, garlic, and bell peppers in olive oil. 2. Add the browned chicken, spices, beans, and broth to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. 4. Stir in the heavy cream before serving. This method allows the flavors to develop beautifully over time. You can easily make this chili lighter. Here are some tips: - Use chicken breast: This keeps the dish lean. - Swap heavy cream for Greek yogurt or low-fat milk. - Reduce the oil: Use less olive oil for sautéing. - Add extra veggies: More peppers or spinach boosts nutrition. - Use low-sodium broth: This cuts back on salt. These changes help maintain flavor while reducing calories and fat. This chili combines boneless chicken, white beans, and tasty spices for a hearty meal. I shared tips for preparing, cooking, and storing this dish. You learned how to adjust flavors and swap ingredients to suit your taste. Chili is easy and fun to make, making it perfect for any time. With these insights, you can cook a delicious meal that everyone will love. Enjoy your cooking adventure and let your creativity shine!

Creamy White Bean Chicken Chili

A hearty and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cans white beans (cannellini or navy beans), drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 green bell peppers diced
  • 1 can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon oregano
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and green bell peppers; cook for an additional 2-3 minutes until fragrant.
  • Add the diced chicken to the pot and cook until browned, about 5-7 minutes.
  • Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper, stirring to coat the chicken and vegetables evenly.
  • Pour in the chicken broth and add the rinsed white beans and diced green chilies. Bring the mixture to a simmer.
  • Reduce heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
  • Stir in the heavy cream and heat for an additional 5 minutes. Adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Adjust seasoning to taste and serve with lime wedges for added flavor.
Keyword chicken, chili, comfort food, creamy, white beans