Chicken and White Bean Chili
Chicken and White Bean Chili is a delicious and hearty dish that combines tender chicken with creamy white beans, vegetables, and flavorful spices. Here’s a recipe that serves 4-6 people.
Chicken and White Bean Chili is a hearty, flavorful meal that is easy to prepare. It’s made with shredded chicken, white beans, tomatoes, onion, garlic, chili powder, cumin and other spices. The combination of flavors results in a delicious chili that can be enjoyed any time of year. Chicken and White Bean Chili is also a great way to get your protein for the day as it contains plenty of lean chicken breast combined with the healthy fat found in the beans. This one-pot meal can be served over rice or with warm tortillas for an extra hearty dish. Chicken and White Bean Chili also reheats well so leftovers can easily be enjoyed another night. Get creative with toppings such as diced avocado, sour cream or shredded cheese for even more flavor. Chicken and White Bean Chili is sure to become a family favorite!
For an even easier Chicken and White Bean Chili, try making it in the slow cooker. Just combine all the ingredients in your slow cooker, set it on low for 8 hours, and you’ll have a delicious meal ready when you get home from work. Chicken and White Bean Chili is sure to be a hit with your whole family! This chili recipe can also easily be doubled or tripled so that you have enough for everyone, plus plenty of leftovers for lunch or dinner the next day. Enjoy this comforting, flavorful dish any time of year! Chicken and White Bean Chili is sure to become a family favorite. Enjoy!
Chicken and White Bean Chili Cooking Time
Ingredients
- 500 Grams boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans white beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 2 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes. Add the red and green bell peppers and cook for another 3-4 minutes, until the peppers are tender.
- Add the cooked chicken back into the pot, along with the white beans, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let the chili simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.
