Why You’ll Love This White Bean Chicken Chili Recipe
If you’re searching for a hearty and comforting dish that warms you from the inside out, you’ll love this White Bean Chicken Chili recipe.
It’s packed with flavor and nutrients, making it a perfect choice for any day. The combination of tender chicken, creamy white beans, and savory spices creates a symphony of taste that satisfies your cravings.
Plus, it’s incredibly easy to prepare in a slow cooker, allowing you to focus on other things while it simmers.
This chili’s rich texture and delicious aroma will have everyone asking for seconds—trust me, it’s a meal you won’t want to miss!
Ingredients of White Bean Chicken Chili
When it comes to making a delightful White Bean Chicken Chili, the ingredients are what set the stage for this cozy dish. You’ll want to gather everything beforehand, so you can dive right into the cooking process without scrambling around like a headless chicken. Trust me, it’s way more enjoyable to have everything at your fingertips.
Plus, the combination of flavors in this chili is so impressive that your family and friends may think you’ve been slaving away in the kitchen for hours (don’t worry, we’ll keep your secret!).
Here’s what you’ll need to create this delicious dish:
- 2 whole boneless skinless chicken breasts, split
- 2 boneless skinless chicken thighs
- 3 (15 ounce) cans white kidney beans
- 10 ounces smoked turkey sausage, sliced 1/4 inch thick
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 (4 ounce) can roasted green chilies, peeled and diced
- 5 garlic cloves, minced
- 1 medium yellow onion, chopped (about 2 cups)
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup heavy cream
- 3 tablespoons olive oil
- 3/4 tablespoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon white pepper
- 1/8 teaspoon ground coriander
- 1 tablespoon cornstarch
Now, before you start cooking, let’s chat a bit about these ingredients. First off, don’t be afraid to get creative! If you prefer a little kick, toss in some diced jalapeños with the onions—your taste buds may just thank you later.
Also, feel free to experiment with the types of beans; while white kidney beans are a classic choice, you could swap in navy beans or cannellini beans for a slightly different texture.
And remember, the quality of your chicken and stock can make a big difference in flavor, so opt for organic or free-range if you can. This dish is all about blending flavors and textures, so have fun with it and let your personality shine through!
How to Make White Bean Chicken Chili
Making White Bean Chicken Chili isn’t only a fun experience but also a rewarding one, especially when you get to enjoy a bowl of it afterwards. Let’s roll up those sleeves and embark on the cooking process, shall we?
First things first, grab a skillet and heat up 2 tablespoons of olive oil over medium heat. Toss in 1 medium yellow onion—chopped up to about 2 cups—and 5 minced garlic cloves. As they sauté, you’ll want to sprinkle in 1/8 teaspoon of ground coriander, 1 teaspoon of cumin, and 1 teaspoon of oregano. Just imagine the fragrant aroma filling your kitchen, making you feel like a culinary genius. Sauté these goodies for about 5 minutes until they become translucent and fragrant.
After that, add in 1/4 cup of thinly sliced red bell pepper and sauté for another 2 minutes. You’re doing great—pat yourself on the back because the base of your chili is coming together beautifully.
Now, here’s where the magic truly begins. Transfer all those sautéed veggies to a slow cooker, and in the same skillet, heat up another tablespoon of olive oil over medium-high heat. It’s time to bring in the chicken—2 boneless skinless chicken breasts and 2 boneless skinless chicken thighs, to be precise. Cook them for about 5 to 7 minutes, or until they’re no longer pink on the outside. Don’t worry if they’re not seasoned yet; they’ll soak up all those lovely flavors in the slow cooker.
Once done, transfer them to the slow cooker along with everything else. Next, pour in 1/2 cup of dry white wine, 4 cups of chicken stock, 1 (4-ounce) can of roasted green chilies, and 3 cans (15 ounces each) of white kidney beans. Wow, that’s a lot of deliciousness! Set your slow cooker to low and let it work its magic for 6 to 7 hours.
When the cooking time is up, it’s time to shred that chicken. Take it out and use a fork to shred it into bite-sized pieces—just imagine how tender it’s going to be. Mix it back into the slow cooker and then add in 10 ounces of sliced smoked turkey sausage, 1/4 cup of heavy cream, and 3/4 tablespoon of kosher salt.
Turn the setting to high and leave the lid slightly ajar to let the moisture escape, letting your chili thicken up for about 30 to 45 minutes. If you like it extra thick, remember that little trick with 1 tablespoon of cornstarch mixed with 2 tablespoons of water or stock for each cup of liquid. Stir that in and watch your chili transform before your very eyes.
And there you have it—delicious White Bean Chicken Chili ready to be served in a cozy bread bowl, topped with your favorite garnishes. Enjoy!
White Bean Chicken Chili Substitutions & Variations
There are several exciting substitutions and variations you can try with White Bean Chicken Chili to make it your own.
For a healthier twist, swap the heavy cream for Greek yogurt or coconut milk. If you’re looking to add more veggies, throw in some zucchini or spinach.
You can also switch the chicken for shredded turkey or even a plant-based protein like tofu. For extra heat, toss in diced jalapeños or a dash of hot sauce.
Finally, experiment with different beans, like pinto or black beans, to change the flavor profile. Enjoy making it uniquely yours!
Additional Tips & Notes
If you decide to experiment with substitutions and variations in your White Bean Chicken Chili, a few additional tips can enhance your cooking experience.
First, don’t hesitate to adjust the spices; a pinch of cayenne can add a delightful kick. I also recommend using homemade chicken stock for a richer flavor.
If you’re short on time, a pressure cooker can work wonders. When it comes to garnishing, fresh cilantro or avocado adds a nice touch.
Ultimately, this chili tastes even better the next day, so consider making it ahead of time to let those flavors develop fully.
Enjoy your cooking adventure!