White Bean Chicken Chili

White Bean Chicken Chili

With the forecast calling for snow in Seattle there was nothing more comforting then a big bowl of chili and cornbread! 

The prep time on this chili is under 10 minutes and could easily be tossed in the crock-pot to simmer for the day for a wonderful dinner to come home to.

This recipe fits 2 of my New Years resolutions! 

The first was to try and keep my grocery budget down, which this chili defiantly accomplished that even with leftovers! 

My second goal is to try and incorporate beans into our diet at least once a week because they are a wonderful source of antioxidants, protein, fiber, B vitamins, iron, magnesium, potassium, copper and zinc. Well and of course they are super affordable and great for the New Years resolution of a better budget or slimmer waist. We'll see how well I do on this goal but so far so good! 

If you are looking for other chili recipes make sure to check out  Chipotle Chicken Sweet Potato Pumpkin Ale Chili, Chipotle Black Beans (another super budget friendly meal), Chicken Chili Verde With Avocado, and of course Darn Good Chili. 

In a large stock pot over medium high heat add 1 tablespoon oil, 1 diced onion and seeded and chopped poblano peppers. Saute until onions start to caramelize. Add cooked or canned beans, chicken stock, cumin, garlic powder, chili powder, smoked paprika, sea salt and 1 bell pepper chopped. Stir until combined and bring to a simmer.

Add chicken. Stir until combine, return to a simmer, reduce heat to low and cook for 1 1/2 - 2 hours. Or place in a crock-pot and cook for 8 hours.

Remove from heat. Add fresh cilantro right before serving.

Serve with cheese, greek yogurt or sour cream and hot sauce. 

 

White Bean Chicken Chili

Recipe by Serena Bakes Simply From Scratch

Prep time: PT10M
Cook time: PT1H30M
Total time: PT1H40M
Yield: Serves 5
Ingredients

• 1 pound Dried White Beans, Cooked And Soaked Until Tender Or 60 ounces Canned White Beans Drained And Rinsed
• 1 tablespoon Cooking Oil,(Coconut or Olive Work Great)
• 1 whole Onion, Diced
• 2 whole Poblano Chili's, Chopped( Remove Seeds For Less Heat)
• 4 cups Chicken Stock
• 2 tablespoons Cumin
• 1 teaspoon Garlic Powder
• 1 tablespoon Chili Powder
• 1 tablespoon Smoked Paprika
• 1 teaspoon Sea Salt Or To Taste
• 1 whole Bell Pepper, Seeded And Chopped
• 2 whole Chicken Breasts, Cubed
• 1 handful Cilantro, Chopped
• Toppings Cheese, Greek Yogurt Or Sour Cream and Hot Sauce

Cooking Directions

1. In a large stock pot over medium high heat add 1 tablespoon oil, 1 diced onion and seeded and chopped poblano peppers. Saute until onions start to caramelize. Add cooked or canned beans, chicken stock, cumin, garlic powder, chili powder, smoked paprika, sea salt and bell pepper. Stir until combined and bring to a simmer.
2. Add chicken. Stir until combine, return to a simmer, reduce heat to low and cook for 1 1/2 - 2 hours. Or place in a crock-pot and cook for 8 hours.
3. Remove from heat.Add cilantro right before serving.
4. Serve with cheese, greek yogurt or sour cream and hot sauce.