White Bean Chili Recipe
A Bowl of Comfort You Can’t Resist
Ever craved a cozy bowl of chili that makes your taste buds dance? Let me introduce you to White Bean Chili – a creamy, hearty delight that’s perfect for any chilly evening. This one-pan wonder is super quick to whip up and stuffed with tons of flavor. Trust me, this recipe is bound to become a household favorite!
Why Make This Recipe
Why grab takeout when you can make this gem at home? Here are a couple of reasons why this White Bean Chili will steal your heart (and your belly):
- Easy Cleanup: One pot, zero fuss. You can kick back while your chili simmers away.
- Family-Friendly: Everyone from toddlers to grandparents will love this combination of comforting flavors. You might even win the “Best Dinner” award at home – no pressure, though!
Ingredients
You don’t need fancy stuff — just these basics! Gather these simple ingredients for your new family favorite:
- 4 tablespoons olive oil (divided)
- 1 ½ pounds chicken breast (cut into cubes)
- 1 cup diced onion
- 5 cloves garlic (minced)
- 1 tablespoon chopped jalapeño (approximately 1 jalapeño pepper)
- 1 packed cup cilantro leaves (roughly chopped, divided)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 15.8-ounce cans white beans (drained)
- 6 cups chicken broth or stock
- 16 ounces frozen corn
- 2 4-ounce cans diced green chile peppers (undrained)
- Sour cream (optional, for serving)
Directions
Let’s get cooking! Follow these easy steps, and you’ll have an impressive meal in no time:
Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. When it’s hot and shimmering, toss in the cubed chicken. Sauté for 3 to 5 minutes until golden brown and cooked on the outside. Transfer the chicken to a plate and set aside.
In the same pan, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the diced onion, minced garlic, and chopped jalapeño. Stir frequently, cooking for about 5 minutes until softened.
Stir in ½ cup of the chopped cilantro into the sautéed vegetables and then transfer this mixture into a large pot for further cooking.
Place the pot over medium heat. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt to the mixture. Stir well and cook for 2 to 3 minutes until the spices become fragrant.
Pour in all four cans of drained white beans along with 6 cups of chicken broth. Stir everything together until well combined.
Let the chili simmer for at least 30 minutes, or even up to 2 hours, to allow those flavors to meld beautifully. For a creamy texture, use a potato masher to mash the beans to your desired consistency.
Return the sautéed chicken back into the pot, along with the frozen corn and diced green chile peppers. Stir and let simmer for another 10 to 15 minutes until the chicken is cooked through and the corn is heated.
Just before serving, add the remaining ½ cup of chopped cilantro for that fresh burst of flavor. Ladle the chili into bowls and top with a dollop of sour cream if you like. Serve warm and enjoy!
How to Make White Bean Chili Recipe (Overview)
Let’s break it down in a relaxed way, shall we?
- Sauté the Chicken: Cook it until it’s golden brown and then set it aside.
- Sizzle Those Veggies: Get the onions and garlic all soft and aromatic.
- Spice it Up: Add your spices for that irresistible aroma.
- Mix & Simmer: Combine beans and broth, let everything marry together. Pro tip: more simmering = more flavor!
- Final Touches: Add the chicken back in with corn and green chiles, then finish with fresh cilantro.
Who wouldn’t want a bowl of this comforting goodness after that?
How to Serve White Bean Chili Recipe
Looking to impress? Serve your White Bean Chili in vibrant bowls and sprinkle with fresh cilantro for a pop of color. The creaminess of the chili pairs beautifully with crispy tortilla chips or warm cornbread for that perfect crunch. Trust me, the aroma wafting through your kitchen will have everyone lining up for seconds!
How to Store White Bean Chili Recipe
Want to save some for later? This chili keeps well in the fridge for about 3-4 days. Just pop it in an airtight container. Planning a cozy meal down the line? You can freeze it for up to 3 months! When you’re ready to eat, reheat it on the stove or in the microwave until it’s steamy and delicious.
Tips to Make White Bean Chili Recipe
Here are a few insider tricks to keep in your back pocket:
- Swap out proteins: Try turkey, pork, or even a meat-free option like tofu or tempeh for variety.
- Boost the heat: If you like a spicy kick, add extra jalapeños or even some chili powder.
- Creamy Dreams: For an ultra-rich chili, stir in a little cream or extra sour cream at the end!
- Timing is Key: The longer you simmer, the better the flavors. Perfect for a relaxed weekend cooking session.
Variation
Feeling adventurous? Switch things up by adding butternut squash or sweet potatoes for a touch of sweetness. Want a meat-free version? Use veggie broth and skip the chicken for a delightful meatless White Bean Chili. It’ll still be hearty and satisfying!
FAQs
Can I make this chili ahead of time?
Absolutely! It tastes even better the next day as flavors meld.
How can I thicken my chili?
Mashing some beans is a great trick! You can also simmer it a bit longer to reduce the liquid.
Can I freeze the chili?
Yes! Just make sure it’s cooled before transferring it to your freezer-friendly container. It’ll last for about 3 months.
Now, who’s ready to dive into a bowl of this creamy goodness? 😋 📌 Pin this recipe for your next cozy dinner night!
White Bean Chili
Ingredients
Method
- Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. When hot, add the cubed chicken and sauté until golden brown (about 3 to 5 minutes). Transfer the chicken to a plate and set aside.
- In the same pan, lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add diced onion, minced garlic, and chopped jalapeño, stirring frequently for about 5 minutes until softened.
- Stir in ½ cup of chopped cilantro into the sautéed vegetables and transfer this mixture into a large pot.
- Place the pot over medium heat. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt. Stir well and cook for 2 to 3 minutes until the spices become fragrant.
- Pour in the drained white beans and 6 cups of chicken broth. Stir everything together until well combined.
- Let the chili simmer for at least 30 minutes, or up to 2 hours, allowing flavors to meld. Use a potato masher to mash the beans to your desired consistency for a creamier texture.
- Return the sautéed chicken to the pot along with frozen corn and diced green chile peppers. Stir and let simmer for another 10 to 15 minutes until the chicken is cooked through and the corn is heated.
- Just before serving, add the remaining ½ cup of chopped cilantro. Ladle the chili into bowls and top with sour cream if desired.
