Creamy White Bean Chicken Chili

Chili is a beloved dish across various cuisines, known for its comforting warmth and rich flavors. This Creamy White Bean Chicken Chili takes traditional chili to new heights by incorporating hearty white beans, a whole roasted chicken, and a creamy finish that will delight your taste buds. It’s perfect for gatherings, game days, or simply a cozy night in. This recipe is not only packed with protein but also boasts a medley of fresh vegetables and aromatic spices that make it truly special. Let’s dive into the ingredients, cooking steps, and tips for creating this delicious dish.

Full Recipe:

Ingredients

  • 1 pound dry navy beans, cannellini beans, or great northern beans
  • 3 tablespoons olive oil
  • 3 medium yellow onions, peeled and diced
  • 1 whole roasting chicken
  • 2 seeded yellow onions, diced
  • 2 seeded poblano peppers, diced
  • 2 seeded jalapeños, diced
  • 2 ribs of celery, diced
  • 10 cloves garlic, finely minced
  • 3 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons dried oregano
  • 1 cup heavy whipping cream
  • Sea salt and freshly cracked pepper to taste
  • Shredded Monterey Jack or pepper jack cheese for garnish
  • Sliced green onions for garnish

Steps to Make Creamy White Bean Chicken Chili

Step 1: Preparing the Beans

  1. Soak the Beans: Begin by rinsing the dry beans under cold water. Place them in a large bowl and cover with water. Soak overnight or for at least 8 hours to soften the beans. If you’re short on time, you can use the quick soak method: bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit for 1 hour.
  2. Drain and Rinse: Once soaked, drain the beans and rinse them under cold water.

Step 2: Roasting the Chicken

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken: Rub the whole roasting chicken with 2 tablespoons of olive oil, season with salt and pepper, and place it on a roasting pan.
  3. Roast the Chicken: Roast in the oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). The skin should be golden and crispy. Remove the chicken from the oven and let it cool for about 15 minutes before shredding the meat off the bones. Reserve the bones for flavoring the broth if desired.

Step 3: Sautéing the Aromatics

  1. Heat Olive Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  2. Cook Onions: Add the diced yellow onions and sauté for about 5 minutes, or until translucent.
  3. Add Peppers and Celery: Stir in the diced poblano peppers, jalapeños, and celery. Cook for an additional 5-7 minutes until the vegetables are softened.
  4. Add Garlic and Spices: Add the minced garlic, ground cumin, ground coriander, and dried oregano to the pot. Sauté for another 2-3 minutes until fragrant.

Step 4: Cooking the Chili

  1. Add Beans and Chicken: Add the soaked and rinsed beans to the pot along with the shredded roasted chicken. If you reserved the bones, add them in now for extra flavor.
  2. Pour in Water: Add enough water to cover the beans and chicken by about an inch (approximately 6-8 cups). Season with sea salt and freshly cracked pepper.
  3. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 1.5 to 2 hours or until the beans are tender. Stir occasionally and add more water if necessary to prevent sticking.

Step 5: Finishing Touches

  1. Incorporate Cream: Once the beans are tender, stir in the heavy whipping cream to create a rich and creamy texture. Let it simmer for another 10-15 minutes to allow the flavors to meld.
  2. Adjust Seasoning: Taste the chili and adjust seasoning with more salt, pepper, or spices as needed.

Nutrition Facts (Per Serving)

  • Calories: 420
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 36g
  • Fiber: 10g
  • Sugar: 2g
  • Sodium: 750mg

FAQs

1. Can I use canned beans instead of dry beans?
Yes, you can use canned beans for a quicker option. Use about 3 cans of beans, drained and rinsed. Add them to the pot in the last 20 minutes of cooking.

2. How can I make this chili vegetarian?
Omit the chicken and use vegetable broth instead of water. Add additional vegetables like zucchini or corn for more flavor.

3. What if I don’t have poblano peppers?
You can substitute poblano peppers with other mild peppers such as green bell peppers or Anaheims.

4. Can I freeze the chili?
Yes, this chili freezes well! Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.

Tips for Making Creamy White Bean Chicken Chili

  • For Extra Flavor: Use homemade chicken stock instead of water for a more flavorful base.
  • Adjust the Heat: Feel free to add more or less jalapeño or even include hot sauce if you like your chili spicier.
  • Garnishes: The garnishes can elevate the dish; consider adding avocado slices, fresh cilantro, or lime wedges for added flavor.
  • Slow Cooker Option: This recipe can easily be adapted for a slow cooker. Simply sauté the vegetables and spices in a pan, then transfer them along with the chicken and beans to the slow cooker, adding water and cooking on low for 6-8 hours.

Storage Tips

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Reheat on the stovetop over medium heat, adding a splash of water or broth if it has thickened too much.
  • Freezing: As mentioned earlier, this chili freezes beautifully. Just be sure to cool it completely before freezing.

Conclusion

This Creamy White Bean Chicken Chili is a delightful twist on traditional chili recipes, blending comforting flavors with a creamy texture that is sure to satisfy any appetite. Whether you’re hosting a dinner party, preparing for game day, or simply looking for a comforting meal, this chili is a fantastic choice. Serve it with your favorite toppings, and enjoy the compliments from family and friends. Happy cooking!