White Bean Chicken Chili
This chili is perfect because it is not overwhelmingly spicy, but it still has a nice kick to it and it's packed with lean protein and fiber.
Servings: 6 servings
Ingredients
- 2 boneless skinless chicken breasts
- 2 15 oz cans cannellini beans drained and rinsed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 jalapeno seeded and finely diced
- 1 4 oz can diced green chilies
- 1 ½ tsp cumin
- 1 tsp dried oregano
- 1 tbsp Mexican chili powder
- ½ tsp salt
- ½-1 tsp red chili flakes depending on your heat preference
- 1 tbsp olive oil
- 3 cups low-sodium chicken stock
- 1 tbsp Cholula optional
- Optional garnish:
- 1 Lime cut into wedges
- 1 avocado chopped
- ¼ cup fresh cilantro chopped
- ½ cup white cheddar cheese shredded
Instructions
- Heat the olive oil in a large pan. Add the onions, garlic, and jalapeno and sauté for 5 minutes until the onions are translucent.
- Add the canned green chiles, cumin, oregano, Mexican chili powder, red chili flakes, and salt. Cook for 1 more minute.
- Transfer the onion mixture to the slow cooker and add the beans, chicken breasts, and chicken stock. Cook on low for 6 hours (feel free to leave it on for 8 if you like).
- Remove the chicken breasts from the slow cooker and shred them with a fork (or your hands, whatever).
- In a blender, puree 1 cup of beans (yes there will be some onions and stuff in there, that's fine) with ¼ cup of liquid, this will be used to thicken your chili. If you don’t have a blender, just smash the beans with a fork.
- Return everything to the slow cooker and mix well. Add the Cholula now if you’re using it.
- Ladle chili into bowls and garnish with cilantro, avocado, cheddar, and a squeeze of lime juice.
Notes
If you do not have a slow cooker, it’s not the end of the world. Just add the beans, chicken breasts, and chicken stock to the onion spice mixture in a large pot. Bring to a boil, then lower to a simmer. After an hour, remove and shred the chicken breasts and puree the beans. Add everything back to the pot, simmer another 15 minutes, and serve. Yes, this method is actually faster, but slow cookers are fun and the flavors have longer to develop, okay?