Ingredients

• Chicken Breast: 2 boneless skinless breasts (about 500g)
• Vegetable Oil: 2 tbsp (for cooking)
• Onion: 1 large, diced
• Garlic: 1-2 cloves, minced
• Spices:
  • Ancho chili powder: 1 tsp
  • Cumin: 1 tsp
  • Chipotle powder: 1/2 tsp
  • Dried oregano: 1 tsp
  • Flour: 1 tsp (for thickening)
  • Cayenne pepper: to taste (optional)
  • Sugar: to taste (for balancing acidity)
• Chicken Stock: 3-4 cups (adjust as needed)
• White Beans: 1 can (about 400g, drained and rinsed; Cannellini or Great Northern work well)
• Cornmeal: 1 tsp (optional, for luck!)
• Fresh Green Onions: for garnish
• Salt and Black Pepper: to taste
• Sour Cream: for serving (optional)
• Fresh Cilantro: for garnish (optional)

Steps to Prepare the Chili

Step 1: Cook the Chicken

1. Heat the Pan: In a sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Sear the Chicken: Add the chicken breasts to the pan, searing each side for about 4 minutes until they are golden brown.
3. Cover and Cook: Reduce the heat to medium, cover the pan, and continue cooking for an additional 5 minutes. You don’t want to cook them all the way through, as they will finish cooking in the chili.
4. Cool and Dice: Once cooked, remove the chicken from the pan and let it cool to room temperature. Once cooled, dice the chicken into bite-sized pieces.

Step 2: Sauté the Vegetables

1. Add Onions: In the same pan, add the diced onion with a pinch of salt. Cook for about 4-5 minutes until the onions are translucent and have released some liquid.
2. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.

Step 3: Add Spices and Flour

1. Stir in Spices: Add the ancho chili powder, cumin, chipotle powder, oregano, and a teaspoon of flour. Stir and cook for 2-3 minutes to toast the spices.
2. Pour in Stock: Gradually pour in about 1 cup of chicken stock, scraping the bottom of the pan to incorporate all the caramelized bits.

Step 4: Incorporate Beans and Cornmeal

1. Add Beans: Stir in the drained white beans.
2. Add Liquid: Check the consistency, adding more chicken stock as needed. You want the chili to be soupy but not overly watery.
3. Stir in Cornmeal: Optionally add in the cornmeal for a touch of texture and a bit of luck.

Step 5: Combine and Simmer

1. Bring to a Simmer: Allow the mixture to come to a simmer, then taste and season with salt and black pepper as needed.
2. Add Chicken: Gently fold in the diced chicken. Add enough stock to just cover the chicken.
3. Simmer Together: Let the chili simmer for about 3-4 minutes to allow the flavors to meld.

Step 6: Final Touches

1. Taste and Adjust: Check the chili for flavor balance. If it tastes too acidic, you might want to add a pinch of sugar. For extra heat, add cayenne pepper.
2. Finish with Green Onions: Stir in freshly chopped green onions for a burst of freshness.

Step 7: Serve

1. Ladle into Bowls: Serve the chili hot in bowls.
2. Garnish: Top with a dollop of sour cream, a sprinkle of fresh cilantro, and an extra shake of cayenne if desired.

Nutrition Facts (per serving, based on 6 servings)

• Calories: 280 kcal
• Protein: 24 g
• Fat: 7 g
• Carbohydrates: 29 g
• Fiber: 6 g
• Sugars: 2 g
• Sodium: 500 mg

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?

• Absolutely! If you prefer the richer flavor of chicken thighs, feel free to substitute them in this recipe.

2. What types of beans can I use?

• While Cannellini beans are recommended, you can use any variety of white beans, such as Great Northern or navy beans.

3. How can I make this chili spicier?

• For additional heat, consider adding diced jalapeños, a dash of hot sauce, or increasing the amount of chipotle powder.

4. Can I prepare this chili in advance?

• Yes! Chili can be made in advance and often tastes even better the next day after the flavors have had time to meld.

Tips for Making the Perfect Chili

• Prep Ahead: Chop your vegetables and cook the chicken in advance to save time on busy weeknights.
• Control the Heat: Adjust the spices according to your taste. Start with less and add more as needed.
• Serve with Bread: This chili pairs wonderfully with crusty bread, cornbread, or over rice for a heartier meal.
• Toppings: Get creative with toppings! Try avocado slices, shredded cheese, or a squeeze of lime for added flavor.

Storage Tips

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Chili freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat chili on the stovetop over medium heat or in the microwave until heated through. Add a splash of stock if it’s too thick.

Conclusion

This White Bean Chicken Breast Chili is an incredible way to enjoy a classic comfort dish while keeping it on the lighter side. With its deliciously rich flavor, satisfying ingredients, and ease of preparation, it’s a great option for any night of the week. Whether you’re cooking for family, hosting a game night, or prepping meals for the week ahead, this chili is sure to satisfy and delight everyone. Try it out and enjoy the warmth and flavor it brings to your table!