Chicken Chili with White Beans

Chili is a staple at every Super Bowl party but, let's face it, most versions made with ground beef and store-bought seasoning mixes will leave you feeling guilty and stuffed, and desperately searching for a TUMS. Not this one...this is a hearty and healthy chili that you can actually feel good about eating. It's made from scratch, loaded with veggies, and chock-full of protein rich chicken and beans. And let me tell you, this is no girly chicken chili, even your manly football fanatics will love it.

 

At first glance, the list of ingredients looks long but it’s really just a lot of spices; and while it simmers on the stove for almost two hours, active cooking time is only about 30 minutes. It’s important to use regular ground chicken – not the extra lean all breast meat – and same goes if you're substituting ground turkey.



Use Pomi boxed chopped tomatoes if you can find them…they’re far superior to canned and lend good texture. Also, feel free to double up on the heat if you like a spicier chili; this one is family friendly with a nice, moderate heat.   



Serve with tortilla chips or cornbread and have a fun Super Bowl Sunday...and if you're not into football like me, at least enjoy some chili :)



If you enjoyed this post, subscribe for free to receive new recipes by email.

Chicken Chili with White Beans
Printable Recipe

Serves 6-8

Ingredients

3 tablespoons chili powder (chili powders can vary; I use McCormick in the plastic jar)
1 tablespoon ground cumin
2 teaspoons ground coriander
¼ teaspoon red pepper flakes
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 teaspoons salt, divided
2 tablespoons vegetable oil
2 cups yellow onions, chopped (about 2 medium onions)
1 red bell pepper, diced
6 medium cloves garlic, minced
2 pounds ground chicken (not extra lean breast meat)
2-26 oz. boxes Pomi* chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
2 cups low-sodium chicken broth (I use Swanson organic)
1 teaspoon sugar
1-15 oz. can small Cannellini beans, drained and rinsed

Directions

1. Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.

2. Heat oil in a large, heavy-bottomed nonreactive** pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.

3. Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

4.  Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.

5. Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.

*Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.

**A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.

Note: If your kids are sensitive to spice, omit the red pepper flakes or cut back on both the cayenne and red pepper flakes. You can always add some red pepper flakes or hot sauce to individual portions after chili is cooked. 

 

Comments

[leslie]

YOu are so right! There is nothing better than a homemade chili!!!

[Kitchen M]

You reminded me that I haven't had chili in a while. This looks very good and it's healthier too. I'll have to give it a try. :)

[Elena]

seems good to make for a snow day! can't wait to try!

[Molly]

This was great! Made a big pot for the great snow in and we have been enjoying for days!!

[Belinda]

This was great. I took it to a Super Bowl party last night and all the men loved it! My husband was bummed there were no leftovers - so I will be making again this weekend!

[Carol McFarland]

I am not a big fan of chili, but this was tasty and spicy without being biting. Delicious! Thank you for the recipes. Keep them coming!

[Julie]

I've made this twice already in my crockpot using leftover shredded chicken from the previous day. It's delicious! Thanks, Jenn!

[Chris]

Unfortunately my hubby can taste the difference between ground beef and ground turkey/chicken. So, I use bison - less fat/cholesterol than chicken, and he's none the wiser! I use pinto beans in my chili, but white beans sound yummy! Next cold day I'll give it a try :)

[Julia]

I made this last night and followed your recipe (including Pomi crushed tomatoes, as I don't used canned), except for a few things: I only used 1lb of ground chicken; I increased the beans to two cans instead of one and I left the starch in and used as a thickener; I also used 2 cloves of chopped garlic and 1 tablespoon of garlic powder; and I used one teaspoon of regular salt, and 1 teaspoon of sea salt. I let everything simmer for approximately 2 hours and it was amazing!! This recipe is definitely going into my recipes file!! Thank you. What a joy to finally have a simple, flavorful chicken chili recipe! I hope you don't mind that I linked this to my blog!