Green Chili With White Beans Aka White Bean Chicken Chili Recipes

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

WHITE BEAN CHICKEN CHILI

Steps:

• Boil chicken in water with bouillon until cooked through.
• Remove chicken from water, cube chicken and spoon fats out of the liquid.
• Saute onion and garlic in oil until just tender.
• Add onion, garlic, beans, chiles and seasonings to the chicken liquid.
• Bring to a boil and reduce heat.
• Add diced chicken and simmer for 5 minutes.
• Stir in lime juice and cilantro.
• Can also be cooked in the crock pot but I suggest adding the lime and cilantro just before serving!

CHICKEN AND WHITE BEAN CHILI

Steps:

• Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
• Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
• Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
• Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.
• Also known as California chilies; available at Latin American markets and many supermarkets.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat 2 tablespoons olive oil in skillet over medium-heat. Add onions, garlic, coriander, cumin and oregano. Sauté until translucent and fragrant, about 5 minutes.
• Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
• Heat one tablespoon oil in same skillet over medium-high heat. Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, about 5-7 minutes. Transfer to slow cooker.
• Add wine, chicken stock, green chilies, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
• Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
• Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, about 30-45 minutes.
• If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cup of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving.
• Serve in bread bowl and top with favorite garnishes.
• Tip: If you like your chili extra spicy, add diced jalapeño and sauté with onions before adding to the slow cooker.