Description
Comforting white bean chicken chili brings Mexican-inspired warmth to dinner tables with hearty ingredients that dance together in perfect harmony. Spicy, creamy, and packed with protein, this chili promises a delightful meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 pound diced, cooked chicken meat
- 1 (15 ounce) can white beans
Vegetables and Herbs:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (18.75 ounce) can tomatillos, drained and chopped
- 1 (16 ounce) can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 2 ears fresh corn, kernels cut from the cob
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
Cooking Liquids and Seasonings:
- 2 tablespoons vegetable oil
- 1 (14.5 ounce) can chicken broth
- Salt and black pepper to taste
Instructions
- Warm the cooking vessel with vegetable oil, creating a sizzling base for aromatic vegetables to dance and soften.
- Introduce minced garlic to the pan, allowing its pungent essence to release and permeate the developing flavor profile.
- Pour in the liquid components – chicken broth, tangy tomatillos, robust diced tomatoes, and vibrant green chiles – bringing the mixture to a gentle bubbling state.
- Sprinkle in the earthy spice trio of oregano, coriander, and cumin, letting the herbs infuse their complex notes throughout the liquid.
- Gently fold in tender chicken pieces, creamy white beans, and sweet corn kernels, transforming the liquid into a hearty, textured stew.
- Season the chili with salt and pepper, carefully balancing the flavor intensity to complement the robust ingredients.
- Allow the chili to simmer and meld, giving the ingredients time to harmonize and develop a rich, deeply satisfying taste experience.
- Ladle the steaming chili into serving bowls, presenting an opportunity to personalize with optional garnishes that enhance the dish’s visual and flavor appeal.
Notes
- Swap chicken for turkey or tofu to create a lighter alternative that still packs amazing flavor and protein.
- Use canned white beans with low sodium to control salt intake and make the dish more heart-healthy.
- Roast tomatillos beforehand to enhance their natural tangy sweetness and add deeper complexity to the chili’s overall taste profile.
- Freeze extra portions in airtight containers for quick weeknight meals, ensuring the corn and beans maintain their perfect texture when reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg