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White Bean and Chicken Chili

White Bean and Chicken Chili

As a native Texan, calling this delicious dish “chili” might seem like sacrilege. But the hearty, slightly spicy nature of this soup brings a great twist on a familiar classic!

Made with great Northern white beans and roasted chicken this chili has a lighter tone than a traditional beef chili. It’s loaded with spices of cayenne and cumin plus a dash of cloves – that add an interesting, almost smoky note -along with a sprinkling of oregano. This chili is a great addition to cooler weather menus.

As with any good chili time brings flavor. But if time is not your friend you can skip the overnight soak of the dried beans and opt for a quick soak. And if your schedule is ridiculously tight, grab a roasted chicken from the market and use canned beans instead of dried.

And though this chili can stand on its own, serving it with fresh tomatoes, black olives, avocados, sour cream, cheese and even some crumbled tortilla chips raises it to the next level!

Get ready to serve up a soul-satisfying meal!

White Bean and Chicken Chili

1 pound dried white Northern or navy beans*

6 to 8 cups chicken stock

2 tablespoons olive oil

1 large sweet onion, chopped, about 3 cups

1 teaspoon chopped garlic, about 2 cloves

1 small can green chilies, 4-ounces

2 teaspoons ground cumin

2 teaspoons dried oregano

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper, or more if you like some heat

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon chicken base, preferably “Better Than Bouillon”

4 to 5 cups shredded roasted chicken breast

For serving: chopped tomatoes, sliced black olives, sour cream, avocado, shaved or grated Asiago cheese and tortilla chips.

Rinse and sort the dried beans, removing any “bad” beans. Wash thoroughly to remove any dirt.

Pour the beans into a large stockpot and fill with water, covering about 2” above the beans. Soak overnight or quick soak. To quick soak, bring the water to a boil over medium heat and boil for 2 minutes. Turn the heat off, cover the pan and let the beans soak for 1 hour. Pour the beans into a colander to drain while you sauté the onion and garlic.

In the same stockpot, warm the olive oil over medium heat. Sauté the onion in the olive oil until it is tender and translucent – about 10 to 15 minutes. Add the garlic and cook for an additional 3 minutes.

Return the soaked beans to the pan and cover using about 6 cups of the chicken broth. Bring the beans to a boil, then reduce the heat to medium-low and cook until they are very tender, about 2 hours. Add the additional chicken stock as the beans cook and the liquid is absorbed.

As soon as the beans are tender add the green chilies, cumin, oregano, cloves, cayenne pepper, kosher salt, black pepper and chicken base. Cook for an additional 30 minutes.

Add the shredded chicken and cook for about 10 minutes to heat the chicken through.

Serve with chopped tomatoes, sliced black olives, sour cream, avocado, shaved or grated Asiago cheese and tortilla chips.

*If you substitute dried beans for canned, you’ll need 4 cans, 15-ounces each.

White Bean and Chicken Chili, courtesy of Preserving Good Stock

October 8, 2018
: 6 to 8

As a native Texan, calling this delicious dish “chili” might seem like sacrilege. But the hearty, slightly spicy nature of this soup brings a great twist on a familiar classic!

By:

Ingredients
  • 1 pound dried white Northern or navy beans*
  • 6 to 8 cups chicken stock
  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped, about 3 cups
  • 1 teaspoon chopped garlic, about 2 cloves
  • 1 small can green chilies, 4-ounces
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper, or more if you like a little heat
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon chicken base, preferably “Better Than Bouillon”
  • 4 to 5 cups shredded roasted chicken breast
  • For serving: chopped tomatoes, sliced black olives, sour cream, avocado, shaved or grated Asiago cheese and tortilla chips.
Directions
  • Step 1 Rinse and sort the dried beans, removing any “bad” beans. Wash thoroughly to remove any dirt. Pour the beans into a large stockpot and fill with water, covering about 2” above the beans.
  • Step 2 Soak overnight or quick soak. To quick soak, bring the water to a boil over medium heat and boil for 2 minutes. Turn the heat off, cover the pan and let the beans soak for 1 hour. Pour the beans into a colander to drain while you sauté the onion and garlic.
  • Step 3 In the same stockpot, warm the olive oil over medium heat. Sauté the onion in the olive oil until it is tender and translucent – about 10 to 15 minutes. Add the garlic and cook for an additional 3 minutes.
  • Step 4 Return the soaked beans to the pan and pour about 6 cups of the chicken stock over them. Bring the beans to a boil, then reduce the heat to medium-low and cook until the beans are very tender, about 2 hours. Add the additional chicken stock as the beans absorb the liquid to keep them covered.
  • Step 5 As soon as the beans are tender add the green chilies, cumin, oregano, cloves, cayenne pepper, kosher salt, black pepper and chicken base. Cook for an additional 30 minutes.
  • Step 6 Add the shredded chicken and cook for about 10 minutes to heat the chicken through.
  • Step 7 Serve with chopped tomatoes, sliced black olives, sour cream, avocado, shaved or grated Asiago cheese and tortilla chips.
  • Step 8 *If you substitute dried beans for canned, you’ll need 4 cans, 15-ounces each


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