Easy Homemade Spicy White Bean Chicken Chili
This recipe for Easy Homemade Spicy White Bean Chicken Chili is so easy and versatile. It can be made using dried or canned beans, fresh cubes of chicken, or rotisserie chicken, and of course, as much or as little heat as you desire
Ingredients
- 1 pound dry small white beans or 3 15-ounce cans white beans
- 1 ½ cups diced onion 1 large
- 1 cup seeded and diced fresh poblano chili about 2 medium, or to taste
- 1 tablespoon neutral oil
- 1 7-ounce can diced fire-roasted chilis (such as ™Ortega brand) or 4 roasted seeded California chilies
- 1 4-ounce can diced fire-roasted jalapeno (such as ™Ortega brand)* or 3 - 4 roasted seeded jalapeno peppers
- 1 quart homemade or low-sodium chicken stock
- 2 teaspoons cumin powder or to taste
- 2 teaspoons crushed dried oregano preferably Mexican, or to taste
- 1 teaspoon garlic powder
- Salt to taste
- 1 pound cubed chicken breast, diced into a small dice or 2 - 3 cups rotisserie chicken torn or cut into bite sized pieces
- Water as needed
- Optional Ingredients
- Sour Cream
- Shredded Jack cheese
- Chopped fresh cilantro
- *The jalapeno pepper add heat if you don't want it too hot, add a small can of roasted mild peppers in their place
Instructions
- Soak the beans, or don't. See the making of for more information on the benefits or lack thereof for soaking beans.
- Heat the oil in a large Dutch oven over medium-low heat; add the onions and raw poblano pepper; cook, stirring often until softened - about 5 minutes. Add the cans of peppers, along with the drained beans, chicken stock, and spices.
- If using dried beans, cook, partially covered, for 2 - 3 hours, or until the beans are tender. If using canned beans, cook 30 minutes, to allow the beans to absorb some of the flavors.
- Once the beans are tender, either take half of them and blend them in your blender or use an immersion blender to pulse part of the beans - but not all of them. Stir in the chicken pieces - cook, about 15 minutes, or until the chicken is cooked through. Adjust the liquid (it may be quite thick at this point) with water. Taste and adjust seasonings. Serve in warmed bowls with optional ingredients, as desired.
Notes
If you don't want it too hot, use another can or a couple more roasted California chilies in place of the jalapeno.
If you want more spice add additional jalapeno or some Serrano pepper. If using Serrano pepper, do not roast. Chop and sauce with the onions and poblano pepper.
Whichever cooking method you use, be sure the beans are cooked tender before blending and adding the chicken.
Nutrition
Serving: 1gSodium: 309mgSugar: 5gFiber: 10gCholesterol: 33mgCalories: 306kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 4gProtein: 33gCarbohydrates: 40g
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