White Bean Chicken Chilli
A hearty and spicy chicken chilli with great northern beans and a blend of flavorful spices. This comforting dish is perfect for warming meals and can be thickened for a richer texture.
Method
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In a large pan add 1 tbsp olive oil, onion, garlic, jalapeno and chicken breast. Sauté until the chicken is cooked.
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Add parsley, cumin, oregano, paprika, and cayenne pepper to the pan.
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Add salt and pepper to taste. Stir well.
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Add 4 cans of beans and 7 cups of chicken broth and cook until hot through.
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For a thicker chilli mash the beans or add a cornstarch slurry.
Nutrition Information
| Calories | 370kcal |
| Total Fat | 6g |
| Total Carbohydrates | 27g |
| Protein | 52g |
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Frequently Asked Questions
Can I use canned white beans instead of dry beans?
Yes, canned great northern beans work perfectly and save time as they're already cooked. Just drain and rinse them before adding to the chilli.
What can I substitute for jalapeno if I want less heat?
You can use mild green bell pepper or omit the jalapeno altogether for less spice while keeping flavor.
How can I make this recipe vegetarian or vegan?
Replace the chicken with extra beans or plant-based meat alternatives and use vegetable broth instead of chicken broth.
How do I know when the chicken is cooked properly?
Cook the chicken until it is no longer pink inside and reaches an internal temperature of 165°F (74°C). The pieces should be firm and opaque.
Can I make this chilli ahead and reheat later?
Yes, chilli flavors develop well over time. Store in the fridge for up to 3 days or freeze for up to 3 months.
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