30 Minute White Bean Chicken Chili Recipes

CHICKEN AND WHITE BEAN CHILI

Steps:

• Place stock pot on high heat, add olive oil, chopped onions and ground chicken
• Cook stirring frequently for about 7 minutes, turn heat to medium if needed
• Sprinkle generously with sea salt and freshly ground pepper
• While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
• Add garlic, chili powder, cumin and cayenne to meat and onions
• Stir and cook for another minute until fragrant, be sure to mix seasoning in well
• Add tomatoes, white beans, artichoke hearts, hominy and chicken stock
• Bring to a boil, cover pot with lid
• Turn down to a simmer and cook for 12 more minutes
• While chili cooks, slice avocados
• Before plating chili, taste and add more sea salt, pepper or cayenne if needed
• Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro

30-MINUTE WHITE BEAN CHICKEN CHILI

Steps:

• Melt ghee in a large stock pot on medium-high heat. sauté onion in hot ghee until tender, 2 to 3 minutes. Pour chicken stock into the pot; add the white beans, green chilles, garlic, cumin, and ancho chili powder. Bring to a boil, stir, and cook at a simmer until beans soften, 8 to 10 minutes. While the chili simmers, remove skin from the rotisserie chicken; discard. Strip meat from the bones, shred, and add to the chili; cook for an additional 10 minutes.

WHITE BEAN CHICKEN CHILI

Steps:

• In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
• Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.
• Stir in the chicken. Add the cheese gradually, stirring to incorporate it.
• Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
• In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
• Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.
• About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.
• Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.