My White Chicken Chili is a tasty alternative to a traditional red chili. It is quick and easy making it an ideal weeknight dinner.
Chili is one of those dinners that every family has their own favorite recipe. Whether it is beef or chicken, bean or no bean, spicy or extra spicy at the end of a long, cold day, nothing says comfort in a bowl like a flavorful hearty chili. Still spicy, my White Chicken Chili is a delicious healthy alternative that’s a whole lotta creamy and will stick to your ribs. Add on the best part…the toppings!
When it comes to chili I am a ground meat kind of girl. To me, shredded meat feels more like a stew or a Mexican flavored pot roast. And typically I do not care for beans, definitely never kidney beans, but this chili calls for a bit a creaminess that by using a special technique only the beans can give.
As I said this is quick and easy dish to assemble, but like most chili’s it definitely tastes better when simmered for hours. To make this weeknight worthy I suggest assembling it on a weekend. Assemble it up to the point of simmering, but without adding the special bean mixture and masa. Do this for 1 – 1 1/2 hours. You can then refrigerate or even freeze it. When you are ready to eat it it, let it come to room temp, simmer for 30 minutes then add the bean mixture and masa!
If white chicken chili is not for you, and you are looking for a more traditional chili, try my Game Day Chili!
The Method for White Chicken Chili
- Ground chicken
- Aromatics (Onion, Green Pepper, Garlic)
- Spices (Salt, White Pepper, Cumin, Chili Powder)
- Roasted Green Chili’s
- Pickled Jalapeno’s
- Navy Beans
- Chicken Stock
- Masa Harina (also known as corn flour)
- Toppings: Lime wedges, Shredded Cheese, Sour Cream, Avocado or Guacamole, Pickled Jalapeno’s, Tortilla Chips
The first step for making my white chicken chili is to heat the oil in a dutch oven or soup pot. Add the chicken and season with salt and pepper. Brown then drain off excess liquid. Push the chicken to the sides and add the pepper and onion. Saute until translucent then add the garlic, pickled jalapenos and 1 can of beans. Season with cumin and chili powder. Stir to combine.
Next sprinkle in the flour and cook for 2-3 minutes. Stir in the lager and enough stock to cover.
Simmer 1-2 hours. Finally add the puree and masa to the chili and cook until thickened.
Meanwhile set up a condiment bar for your white chicken chili. Suggested items are: sour cream, lime wedges, shredded cheddar cheese, sliced avocado or guacamole, tortilla chips and extra pickled jalapeno’s. To serve ladle chili into large bowls, top with your favorite toppings and enjoy!
Tips for success:
The trick to making this nice and thick is to take the second can of beans, place them in a blender with enough stock then blend into a thick puree!
If you are not a fan of ground chicken, you can switch it out for ground beef or ground pork.
To make a vegetarian dish, use impossible meat and vegetable stock.
Any bean would work. I prefer the navy bean because they are small and creamy.
In addition to a condiment bar, try a jalapeno cheddar cornbread.
This chili stores well in both the refrigerator or the freezer. For the fridge place in an air tight container for 2-3 days. To freeze, I like to place in freezer safe Ziploc baggies either in individual servings or in gallon bags. Make sure to get all the air out and it will stay good up to 4 months.
If you make this White Chicken Chili and love it, I would love for you to come back and give it 5 stars!
White Chicken Chili
This White Chicken Chili is creamy, hearty and with a kick of spice!
- 2 tablespoons Avocado oil (or any plain oil)
- 1 pound ground chicken
- kosher salt
- ground white pepper
- 1 green bell pepper (chopped)
- 1 Vidalia onion (chopped)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 3 cloves garlic (finely chopped)
- 1 7 ounce can diced roasted green chilis
- 1-2 pickled jalapenos (chopped)
- 2 14 ounce cans white navy beans, undrained
- ⅓ cup flour
- 1 20 ounce bottle of lager
- chicken stock
- ¼ cup masa harina
- suggested toppings: lime wedges (sour cream, shredded Cheddar or Monterey jack cheese, extra pickled jalapenos, avocado slices or guac, tortilla chips)
- Heat a heavy dutch oven or soup pot over medium heat with oil. Add ground chicken, season with salt and pepper and brown thoroughly. Drain off excess liquid.
- Move chicken to the side of the pot and add the green pepper and onion cooking until translucent. Add garlic, green chili's, pickled jalapeno's and 1 can of beans. Season with cumin and chili powder.
- Sprinkle in flour and cook 2 minutes until toasted. Add the beer and enough stock to cover. Simmer 1 -2 hours.
- Meanwhile place the second can of beans in a blender with enough stock to create a thick puree. Add that along with the masa to the chili.
- Create your toppings bar, ladle up the chili into large bowls and serve!
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