White Bean Chicken Chili
White Bean Chicken Chili recipe is an incredibly delicious weeknight dinner that can be made with leftover smoked chicken in a rich broth with vegetables and white beans.
Servings: 4 servings
Calories: 620kcal
Ingredients
- ¼ cup olive oil
- 2 cups diced onions
- 1 cup diced bell peppers
- 3 garlic cloves minced
- 1 jalapeño diced
- 2 16 ounce cans Navy Beans or other white beans
- 1 pound diced or shredded cooked chicken
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons green chile powder or red
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- shredded cheddar cheese for garnish optional
Instructions
- Add olive oil to a dutch oven or soup pan with onions, bell peppers, garlic and jalapeño.
- Cook over medium heat until vegetables are softened, about 10 minutes.
- Drain and rinse white beans.
- Add half of the beans to a food processor and process until smooth. Set aside.
- Add shredded chicken to the vegetables, stir to combine.
- Pour in chicken broth with green chile powder, brown sugar, oregano, cumin, salt and pepper.
- Next, whisk in pureed beans until well combined along with the whole beans.
- Continue to cook over medium heat, stirring occasionally about 20 minutes. Lower to simmer.
- Serve with shredded cheese and additional jalapeños if desired.
Notes
Store leftover chili in an airtight container in the refrigerator up to 4 days. Reheat in a pan over medium heat adding additional broth if needed.
Chili can be frozen in a freezer container up to 6 months.
Double recipe as needed.
Nutrition
Serving: 1g | Calories: 620kcal | Carbohydrates: 43g | Protein: 41g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Cholesterol: 119mg | Sodium: 1375mg | Fiber: 10g | Sugar: 11g