White Bean & Chicken Chili

Monday, January 11, 2016

Chicken Chili Bowl (2)

I like chili. That thick spicy concoction that goes great with shredded cheese and sour cream or scooped with tortilla chips. It just says cold day, with a warm filling smile.

It was the perfect lambing season food when time was a luxury and we never really had time to sit down to a real multi-course meal. We could take it to the barn in a thermos and eat whenever we were in between ewes lambing. Life on a farm moves quickly and never rests so the humans can eat!

There are multiple ways to make chili–with beef, pork, chicken, even turkey. Over the years I have tried to experiment with different kinds and find an alternative to our old favorite to no avail. Not until this year, that is, when I stumbled on a chicken chili made with white beans, mild green chili’s, spices and corn. It’s the kind of bold richness in a bowl that chases away the cold weather screaming outside. And, we have needed to chase away a lot of cold windy weather lately.

I read over the recipe and made a few adjustments to the original to fit my style and I think it turned out great. The best part is you can make this chili on the stovetop for a quick to put together meal, or you can dump all the ingredients into a crockpot and let it meld all day long, coming home to a house filled with the aroma of chicken and chili’s. And, you can use leftover chicken (as I did) or use store bought rotisserie chicken. How easy is that!

Try it. I think you’ll like it!

ChickenChiliIngredients (2)


  • 2 (14.5-ounce) cans white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced small
  • 1 (8-ounce) can mild green chili’s
  • 1 tablespoon cumin
  • 1 generous teaspoon Penzey’s chili 9000
  • 1/2 teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt (more if needed)
  • 4 cups cooked chicken, chopped or shredded (leftovers or rotisserie)
  • 1 (14.5 ounce) canned corn, drained
  • 1/4 cup fresh chopped cilantro
  • 1 tablespoon fresh lime juice, plus more to taste


Using a stick blender, puree about 1 cup of beans with 1 cup of chicken broth and set aside.

Pour oil into a large pot or Dutch oven and heat over medium high. Add the onion and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the spices and continue to cook, stirring frequently, for a minute so spices can toast. Add canned chili’s and stir for 1 minute. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the chicken, whole beans, corn, cilantro and lime juice; bring to a simmer and cook for about 20 minutes. Taste and adjust salt and lime juice, if necessary. (The broth will look soupy — that’s fine, it will thicken up as it sits). Serve in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.

On a side note: If you make this in a crockpot, combine all ingredients except for the cilantro. Add that about 1/2-hour before serving.

Another note: The chili thickens as it sits. If you make it ahead of time, you may need to add more broth to thin it out, but that’s your call. I like a thick chili.

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