Chili with Chicken and White Beans Recipe

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A white bean chili that provides significant flavor with only the white beans but is much more flavorful and satisfying with poultry, such as chicken.

Chili with Chicken and White Beans Recipe (+)

Directions

Add a teaspoon of vegetable oil to a saucepan that is being heated on a stovetop burner on medium heat setting. Place onions and garlic in saucepan and cook until onion becomes tender, approximately 4 to 5 minutes.

Add beans, chiles, chicken, cumin stirring together to combine all the ingredients and then cover saucepan with lid. Season to taste with salt and pepper.

Turn stovetop heat on to a low heat setting. Continue to stir ingredients occasionally and cook for approximately 10 minutes.

Garnish with sour cream and cilantro, stirring in the sour cream or placing a dollop of it randomly on the surface of the chili. Sprinkle pieces of cilantro on Chili just prior to serving.

Container: Saucepan, soup cooking pot, chili or soup bowls

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 8 ounces

Servings: 6

Enter desired servings:

Ingredients

-		1 teaspoon vegetable oil
-		1 onion - chopped
-		1 clove garlic - minced
-		15 ounces navy beans - undrained
-		15 ounces great northern white beans - undrained
-		2 chicken breasts cooked and shredded
-		4 ounces green chiles - diced
-		11 ounces Mexican corn
-		2 teaspoons cumin
-		4 tablespoons cilantro - chopped - more if used for garnish
-		4 ounces sour cream
		salt and pepper to taste

Chili with Chicken and White Beans recipe - Ratings & Reviews

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Submitted by: Casey Perkins
Date: 2008/09/20

"Wonderful. I have been searching for quite a while for a great white chicken chili and this is by far the best one I have tried. It was delicious. The cilantro adds such a great extra flavor at the end. I could not find Navy beans in a can or jar, so I substituted them with another can of great white northern beans. It turned out great. Next time I think I will spice it up a bit with some chopped jalepeno, only because we like a little more heat. Even without, this chili had great flavor."

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