Best 9 White Bean And Chicken Chili Recipes

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
• Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
• Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

BLACK AND WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

SPICY WHITE BEAN AND CHICKEN CHILI

Steps:

• Soak beans overnight in enough cold water to cover. Drain.
• Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
• Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

CREAMY CHICKEN, LIME AND WHITE BEAN CHILI

Steps:

• 1. Heat oil over medium heat in a Dutch oven.
• 2. Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.
• 3. Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.
• 4. Add lime juice. Then chicken stock. If you're using fresh and it's been refrigerated or frozen it can take a few minutes to dissolve. If you're using canned, just stir to heat through.
• 5. Add celery soup. Bring to a boil and whisk to dissolve. Turn down to medium.
• 6. Add chicken, chilies, and beans. Cook for about 20 minutes to heat, cook the chicken and allow the flavors to meld together.
• 7. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken. Serve with sour cream, a bit of onions, and crumbled tortilla chips.

CHICKEN, WHITE BEAN AND BUTTERNUT SQUASH CHILI

Steps:

• 1. Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture. 2. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate. 3. Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute. 4. Add pumpkin and next 6 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.