WHITE BEAN CHILI

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Chili is a great well balanced meal, and my white bean version is no exception. The beans are a great source of protein and fiber and you get a good amount of vitamins and minerals from the veggies. It’s low in saturated fat and sugar and will help to keep you feeling full.

Chili is always on my meal rotation because it’s so easy to make, but it’s also perfect for make ahead meals. Leftovers will keep in an airtight container in the fridge for 3-4 days, so it’s great to use later in the week for another meal. It also freezes really well, so I often make a double batch.

this white bean chili is just perfect! It’s absolutely loaded with flavor, easy to make, and super filling. It’s healthy and the best white bean chili out there! A must for your fall and tailgating recipes rotation.white bean chili is just perfect! It’s absolutely loaded with flavor, easy to make, and super filling.

Ingredients

  • 6 cups chicken broth
  • 4 15.8 ounce cans of white beans drained
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil divided
  • 1 1/2 pounds chicken breast cubed
  • 2 cans green chiles undrained
  • 16 ounces frozen corn
  • 1 cup onion diced
  • 5 cloves garlic minced
  • 1 tablespoon jalapeno chopped (about one jalapeno)
  • 1 cup cilantro leaves packed
  • Sour cream to serve.

Instructions

  1. Heat 2 tablespoons of olive oil over medium high heat in a pan. Add the chicken and saute for about 3-5 minutes then remove and set aside.
  2. In the pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened, about 5 minutes.
  3. Rough chop 1/2 cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to a large pot.
  4. Add all seasonings (cumin, cayenne, oregano, paprika, black pepper, salt). Reduce heat to medium and let simmer.
  5. Add the beans and chicken stock.
  6. Let the chili simmer at least another 30 minutes, but the longer, the better. Use a potato masher to mash the beans- a few mashes should do the trick. You should do this before adding the chicken if the beans are nice and soft.
  7. Add in the chicken, corn and chiles.
  8. Before serving, add the rest of cilantro.