White Bean Chicken Chili
White Bean Chicken Chili
White Bean Chicken Chili

White Bean Chicken Chili

David Venable

This chili has all the flavor of the classic recipe…just a little more color! It’ll certainly leave a lasting impression at your next get-together.

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1" pieces
  • 1-1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3 (15-oz) cans cannellini (white kidney) beans, drained and rinsed
  • 1 cup chicken broth
  • 1 (7-oz) can diced green chiles, drained
  • 1/3 cup diced red bell pepper
  • 1/2 cup heavy cream
  • Shredded cheddar, sour cream or plain yogurt, chopped fresh cilantro, and crushed tortilla chips

Directions

Heat the olive oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and the pepper. Add the chicken to the skillet and sauté, stirring frequently, until brown, 5–7 minutes. Put the cooked chicken, the onion, garlic, cumin, oregano, red pepper flakes, beans, chicken broth, chiles, bell pepper, and the remaining 1 teaspoon salt in the slow cooker. Cover and cook on high for 3-1/2 hours. Before removing the chili from the slow cooker, stir in the cream. Ladle the chili into bowls and let each person add cheddar, sour cream, cilantro, and tortilla chips as desired.

Cook's Notes

To save time, use pre-cooked chicken pieces cut into small cubes.

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