Healthy White Bean Chicken Chili
Healthy White Bean Chicken Chili has everything comfort food should have - tender chicken pieces, flavorful and aromatic spices, beans, veggies, and cheese. To balance the spiciness we top the bowl with a generous dollop of sour cream and plenty of toppings! Chicken Chili has never been this good!
INGREDIENTS
- 2 large chicken breast, boneless, skinless
- 6 ½ cups chicken broth
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon chili powder or flakes
- 1 teaspoon salt
- black Pepper to taste
- 1 cup sweet corn
- 2 15 ounce white beans, drained and rinsed
- ½ medium onion, finely diced
- 1 large garlic clove, minced
- 1 teaspoon all seasoning, or seasoned salt
- 3 tablespoon salsa of choice, medium spicy or mild
- ½ of red bell pepper, cut into ½ inch slices
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish with:
- Sour cream
- Fresh cilantro
- Chipotle powder
- Crushed tortilla chips
INSTRUCTIONS
- In a heavy bottom dutch pot or similar over high heat, add chicken breasts, broth, spices (cumin, coriander, paprika, chipotle, red chili) salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
- Meanwhile, saute red bell peppers until softened, add onions, garlic and saute for a couple of minutes more. Set aside.
- Remove the chicken from the pot and shred it finely, return to the pot.
- Mash one-half of the beans until paste-like, add it to the pot along with the rest of the beans, corn, bell peppers, onion, garlic, salsa. Stir to combine and simmer for 20-25 minutes.
- After that, mix cornstarch with water and carefully stir in the chili. Simmer the chicken chili until it is thickened. About 2-3 minutes. Make sure the heat is on low.
- Enjoy warm with a dollop of sour cream, fresh cilantro, lime wedges, tortilla chips, and more chipotle or red chili powder on top.
VIDEO
NOTES
- To Store. Store leftover healthy white bean chicken chili in an airtight container in the refrigerator for up to 5 days.
- To Freeze. Place the chili in an airtight freezer-safe storage container and freeze for up to 2 months. Don't use glass as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.
- How do you fix runny chili? Chilis usually thicken as they simmer, and even more, after they have been refrigerated. However, if your chili is extremely runny, you can add 2 tablespoons of cornstarch mixed prior with 2 tablespoons of water and stir it right into the pot, continuously whisking. The thickening should happen in about 5 minutes of simmering on low heat.
- What are the best beans to put in chili? The best beans to use in chili will depend on the method of preparation of your chili. For a quick chili, any beans will work, especially the white ones and chickpeas. For more complex chili recipes and slow cooker chili, I’d recommend using dark red kidney beans as they hold up their texture really well during long simmering.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 524kcal
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