White Bean Chicken Chili with Green Chiles

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic; cook until softened.
2. 2 Add chicken pieces and cook until browned.
3. 3 Stir in white beans, diced tomatoes, green chiles, and chicken broth.
4. 4 Season with cumin, chili powder, smoked paprika, salt, and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add a can of corn for extra sweetness and texture.
• For a vegan version, substitute chicken with extra beans and vegetable broth.

Substitutions

• Use rotisserie chicken for a quicker option.
• Substitute green chiles with jalapeños for a spicier kick.

Pairings

• Pairs well with a crisp, cold lager.
• Serve with a fresh green salad on the side.

Nutrition

Tips

• For a smokier flavor, add a chipotle pepper in adobo sauce.
• If you prefer a thicker chili, mash some of the beans before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with a dollop of sour cream and shredded cheese.
• Pair with warm cornbread for a satisfying meal.

FAQ