Johnds White Bean Chili Recipes

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WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h23m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE BEAN CHILI WITH HERBED YOGURT CHEESE



White Bean Chili with Herbed Yogurt Cheese image

White bean chili, paired with herbed yogurt cheese, includes the assertive flavors of roasted poblano chile peppers, cumin, coriander, and paprika.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 18

3 cups dried navy or other white beans
2 small poblano chile peppers
1 tablespoon unsalted butter
4 cloves garlic, minced
1 onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper (optional)
30 ounces homemade or canned low-sodium chicken stock, skimmed of fat
8 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
4 radishes, grated
Cilantro sprigs, for garnish
Herbed Yogurt Cheese

Steps:

  • Pick over dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
  • Meanwhile, place peppers directly over the trivet of a gas-stove burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place peppers on a baking pan; broil in oven, turning as peppers become charred.) Transfer charred peppers to a medium bowl; cover with plastic wrap. Let peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off blackened skin; discard. Halve peppers; remove seeds and ribs; discard. Cut pepper into 1/4-inch pieces; set aside.
  • Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in stock, water, beans, and half the roasted poblano peppers. Cover; cook until beans are soft, about 1 1/2 hours. Uncover; simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired.

Nutrition Facts : Calories 369 g, Cholesterol 6 g, Fat 4 g, Fiber 11 g, Protein 22 g, Sodium 572 g

WHITE BEAN CHICKEN BREAST CHILI



White Bean Chicken Breast Chili image

I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 50m

Yield 4

Number Of Ingredients 20

1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
½ teaspoon chipotle pepper powder
¼ teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
¼ teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
⅓ cup chopped green onions
⅓ cup sour cream
⅓ cup chopped fresh cilantro

Steps:

  • Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
  • Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
  • Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 54.7 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 11.9 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 771.7 mg, Sugar 3.6 g

HARISSA AND WHITE BEAN CHILI



Harissa and White Bean Chili image

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Provided by Yasmin Fahr

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
Kosher salt
1 (10-ounce) container cherry or grape tomatoes (1 pint)
1 to 2 tablespoons harissa, depending on heat preference
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, grated or minced
2 tablespoons low-sodium soy sauce
2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed
2 cups low-sodium vegetable broth
Black pepper
3 packed cups baby spinach
2 limes, 1 halved, 1 cut into wedges for serving
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving

Steps:

  • In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
  • Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
  • Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

WHITE BEAN CHICKEN CHILI - GIADA DE LAURENTIIS



White Bean Chicken Chili - Giada De Laurentiis image

Make and share this White Bean Chicken Chili - Giada De Laurentiis recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seed
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
cannellini or other white beans, rinsed and drained
1 bunch about 1 pound swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low sodium chicken broth
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper for seasoning
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE-BEAN CHILI



White-Bean Chili image

Provided by Trish Hall

Categories     dinner, soups and stews, main course

Time 8h30m

Yield 6 servings

Number Of Ingredients 17

2 1/2 cups white beans, like a mixture of great northerns, cannellini and limas
4 large yellow onions
4 carrots
4 ribs celery
3 tablespoons olive oil
2 tablespoons garlic
1 jalapeno pepper
1/2 bunch parsley
3 quarts vegetable stock (see recipe)
6 sprigs fresh thyme
1 bay leaf
1 tablespoon cumin seed
1 tablespoon black pepper or to taste
2 tablespoons ground cumin
1 bunch cilantro
1 tablespoon fresh oregano leaves
Salt to taste

Steps:

  • Soak the beans for six hours or overnight. Drain and reserve.
  • Peel and dice onions and carrots. Trim and dice celery.
  • Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
  • While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
  • Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
  • Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
  • Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
  • Remove from heat and let cool slightly. Remove bay leaf.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1670 milligrams, Sugar 8 grams

CHEF JOHN'S CINCINNATI-STYLE CHILI



Chef John's Cincinnati-Style Chili image

You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h25m

Yield 8

Number Of Ingredients 20

2 pounds lean ground beef
1 (6 ounce) can tomato paste
6 cloves garlic, minced
1 yellow onion, diced
¼ cup chili powder
1 ½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons white sugar
3 teaspoons kosher salt, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
6 cups cold water
1 (16 ounce) package spaghetti
1 tablespoon diced onion, or to taste
4 cups grated Cheddar cheese, or to taste

Steps:

  • Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
  • Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
  • Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g

JOHND'S WHITE BEAN CHILI



Johnd's White Bean Chili image

This is my own recipe based on navy beans and dice chicken breasts, potatoes, and carrots. I serve it with rice, but pasta could be used.

Provided by John D.

Categories     Beans

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 21

1 1/2 lbs navy beans or 1 1/2 lbs black-eyed peas
1/2-3/4 lb boneless skinless chicken breast, diced into 1-inch cubes
1 (12 ounce) can tomato puree
1 onion, chopped (medium sized)
1 medium carrot, strips (1/2-inch thick)
1 medium potato sticks (1-inch x1/2-inch)
1/2 large red bell pepper, chopped
1/4 pimiento strip (optional)
2 garlic cloves, minced
3 tablespoons vegetable oil
6 cups water
1 cup water
1/4 cup dry white wine (optional)
1 tablespoon ketchup
1 tablespoon brown sugar (optional)
1 teaspoon allspice
salt and pepper, to taste
1 teaspoon powdered parsley, to taste
1 teaspoon powdered thyme
1 teaspoon coriander, to taste
2 stalks celery or 2 stalks cumin, chopped

Steps:

  • Wash beans and drain. Let them soak overnight or at least 3 hours before cooking. Discard the water.
  • Pour the beans in a large pan, into the 6 cups of water. I like to have the water level about 1 inch above the beans. Cook on high to boiling point, then simmer for 1 hour. If water level recedes to less than 1/2-inch, add a little more. Stir the beans every 10 to 15 minutes. Don't let them stick to the bottom of the pan.
  • Meanwhile, place the vegetable oil in a frying pan with the allspice and the brown sugar. Brown the diced chicken breasts.
  • Mix all of the spices (onion, celery, pepper, cilantro or coriander, parsley, and garlic)and stir fry with the chicken until the onion softens, Add the wine and cook for 2 minutes. Add the ketchup and 1 cup of water. Simmer for 5 minutes. Set aside until beans are ready.
  • After cooking the beans for 1 hour, add the potatoes and the carrots cut into julienne strips, the can or tomato concasse, the stir fried chicken and aromatic herbs (as desired). Adjust the salt and pepper to taste.
  • Serve hot on rice.
  • SUGGESTIONS:.
  • Instead of chicken use dice pork or salted pork, ham, ground beef, bacon, etc. or a mixture or combination of these (your choice).
  • Pressure cooker may be used. In this case, cooking time is reduced. Cook the beans seperatley 20 to 30 minutes then add the rest and cook another 20 to 25 minutes.
  • Beans may be baked.
  • If you want to freeze this dish, remove the potatoes. Use fresh potatoes for next meal.

Nutrition Facts : Calories 350.2, Fat 9.5, SaturatedFat 1.6, Cholesterol 21.9, Sodium 370.8, Carbohydrate 50.5, Fiber 20.3, Sugar 6.1, Protein 21.1

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From seasonedkitchen.com


S6E11 – JOHN SOULES FOODS WHITE BEAN ROTISSERIE CHICKEN CHILI SOUP
2020-12-18 This simple, yet delicious chili is cozy and comforting, packed with a ton of protein and is made extra easy with John Soules Foods ready-to-eat rotisserie chicken! Learn how to make it HERE. Get the recipe here! IT’S SHOWTIME. San Antonio – WOAI, NBC 6p Sat Austin – KEYE, CBS 6:30p Sat Houston – KPRC, NBC 5:30a Sat & Sun
From goodtaste.tv


CHEF JOHN'S PERFECT CHILI RECIPE - THE GOURMANDISE SCHOOL
Instructions. Drain and the beans and transfer to a medium pot filled with water. Bring to a boil with 4 cups water and cook for 30 minutes. Remove from the heat. Drain in a colander and set aside. While the beans are cooking, sauté the ground beef and merguez sausage in a hot pan. Season the meat with a little salt and pepper, then drain off ...
From thegourmandiseschool.com


WHITE CHICKEN CHILI WITH GREAT NORTHERN BEANS | RANDALL BEANS
2014-12-15 Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish. Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken ...
From randallbeans.com


EASY WHITE BEAN CHILI - THERESCIPES.INFO
White Bean Chili Recipe | Allrecipes great www.allrecipes.com. Directions Step 1 Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Step 2 Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper,...
From therecipes.info


WHITE TURKEY CHILI RECIPE NO BEANS - THERESCIPES.INFO
Add to the pot with the remaining beans, broth and bay leaf and bring to a boil. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld. Stir in sour cream and cook 4 to 5 minutes.
From therecipes.info


WHITE BEAN AND JACKFRUIT CHILI RECIPE | MYRECIPES
Combine peppers, onion, garlic, 1/2 cup vegetable stock, and 1 can navy beans in a blender; blend until smooth. Heat oil in a Dutch oven over medium-high. Add cumin, oregano, coriander, and cayenne; cook until fragrant, about 30 seconds. Add jackfruit and cook, stirring often, until beginning to brown, about 5 minutes.
From myrecipes.com


WHITE HOUSE CHILI RECIPE - FOOD NEWS
Directions Cut beef chuck into 1/2 inch cubes. Pour 3 tablespoons of oil into a dutch oven or large pot. Turn the eye on high and allow the oil to heat. Place onion and garlic into the pot and cook for 2 minutes. Reduce the heat to medium-high, then add the beef cubes. Brown the meat, while stirring constantly.
From foodnewsnews.com


EASY WHITE BEAN CHICKEN CHILI (STOVETOP) - THE SEASONED MOM
2020-12-04 Add onion and sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute. Stir in the remaining chicken broth, pureed beans, remaining 2 cans of drained and rinsed beans, corn, cumin, paprika, oregano, thyme and cayenne. Season with salt and pepper, to taste.
From theseasonedmom.com


CHEF JOHN WHITE CHICKEN CHILI : OPTIMAL RESOLUTION LIST
2019-12-11 In a 2-gallon heavy bottom sauce pot or dutch oven, heat olive oil over medium high heat. Add chicken breast and sauté 2-3 minutes, stirring occasionally. Add bell pepper and onions and continue to sauté until vegetables are wilted, approximately 3 minutes. Add chilies, garlic, chili powder, cumin and oregano.
From recipeschoice.com


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