Introduction
White Bean Chicken Breast Chili – Easy & Healthy Chicken Chili Recipe Welcome to our delicious take on White Bean Chicken Chili! This hearty, flavorful dish is perfect for a cozy night in, packed with protein-rich chicken breast and creamy white beans. It’s an easy, nutritious meal that balances rich spices with comforting textures. Let’s dive into this amazing recipe that will quickly become a family favorite!
Recipe Ingredients
Highlighted Ingredients:
Chicken Breast – Lean and protein-packed for a healthy base.
White Beans – Provides creaminess and a subtle nutty flavor.
Garlic & Onion – Aromatic essentials for depth of flavor.
Ancho Chili, Cumin & Chipotle – A smoky, spicy blend for a bold kick.
Cornmeal – A touch of texture and good luck charm for chili lovers!
Chicken Stock – The backbone of this rich and flavorful broth.
Ingredient Measurements
How to Make the Recipe
Directions:
Step 1: Heat 1 tablespoon of vegetable oil in a sauté pan over medium-high heat. Sear chicken breasts for 4 minutes per side, then cover and cook for another 5 minutes. Remove from heat and let cool.
Step 2: In the same pan, add another teaspoon of oil, diced onion, and a pinch of salt. Sauté for 5 minutes until the onion becomes translucent.
Step 3: Stir in minced garlic and cook for 1 minute. Then, add ancho chili, cumin, chipotle powder, oregano, and flour. Toast the spices for 2 minutes, stirring frequently.
Step 4: Pour in 1 cup of chicken stock to deglaze the pan, followed by cornmeal. Stir well to combine.
Step 5: Add white beans and another cup of chicken stock. Let the mixture simmer for 5 minutes.
Step 6: Dice the cooled chicken into bite-sized cubes and add them to the pot.
Step 7: Gradually pour in the remaining chicken stock, stirring continuously, until the chili reaches your desired consistency.
Step 8: Let the chili simmer for another 3-4 minutes. Taste and adjust the seasoning if needed.
Step 9: Stir in fresh green onions and a pinch of cayenne for extra spice, if desired.
Step 10: Ladle the chili into bowls and top with sour cream, cilantro, and a dash of cayenne. Serve hot and enjoy!
How to Make it Moist
Avoid overcooking the chicken; remove from heat when slightly underdone and let it finish cooking in the chili.
Use chicken stock generously to maintain a rich and hearty broth.
Stir in a dollop of sour cream at the end for extra creaminess.
How Long to Cook?
Sauté onions and spices: 6 minutes
Simmer chili: 10 minutes
Final simmer after adding chicken: 4 minutes
Total cooking time: 20-25 minutes
Test Kitchen Tips
If you prefer a thicker chili, mash a portion of the beans before adding them.
For an extra layer of flavor, roast the white beans before adding them to the pot.
Adjust spice levels by increasing or decreasing the chipotle and cayenne pepper.
How to Store the Recipe
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat gently on the stovetop, adding a splash of chicken stock if needed.
Can You Freeze It?
Yes! Allow the chili to cool completely, then freeze in portioned containers for up to 3 months.
Thaw overnight in the fridge and reheat on the stove.
NonVegKahani Community Tips and Praise
“This chili was so easy and flavorful! I swapped chicken breasts for thighs, and it was amazing.”
“I added roasted bell peppers for extra depth—highly recommend!”
“Perfect meal prep recipe! Made a big batch and froze portions for later.”
Nutrition (Per Serving)
Calories: 320
Protein: 35g
Fat: 8g
Carbohydrates: 24g
Fiber: 6g
Sugar: 4g
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