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Chicken Chili with White Beans

A delightful dish that warms the soul and tantalizes the taste buds, filled with rich flavors and textures, perfect for any cozy night in.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons vegetable oil For that rich cooking base.
  • 2 cups chopped yellow onions (from 2 medium onions) Aromatic and sweet when caramelized.
  • 1 piece red bell pepper (diced) Adds a vibrant color and a hint of sweetness.
  • 6 cloves garlic (minced) A robust burst of flavor that enhances the dish.
For the chili
  • 2 pounds ground chicken (preferably not labeled 'lean') Juicy and tender, perfect for chili.
  • 3 tablespoons chili powder The heart of this dish, adding warmth and depth.
  • 1 tablespoon ground cumin Earthy and slightly nutty, complementing the spices.
  • 2 teaspoons ground coriander A citrusy twist that brightens the flavors.
  • ¼ teaspoon red pepper flakes (omit for milder chili) A touch of spice to kick things up.
  • 1 teaspoon dried oregano Herbal notes that add complexity.
  • 1/8 teaspoon cayenne pepper For those who like an extra kick.
  • 2 teaspoons salt Enhances all the delicious flavors.
For the liquids
  • 2 cartons Pomi chopped tomatoes or two (28-oz) cans chopped or diced tomatoes Juicy and vibrant, they bring the chili together.
  • 2 cups low-sodium chicken broth Liquid gold that enriches the dish.
  • 1 teaspoon sugar Balances the acidity.
For the beans
  • 1 can cannellini beans (15 oz), drained and rinsed Creamy and nutritious, these beans are the perfect complement.

Method
 

Preparation
  1. In a large nonreactive pot over medium heat, warm the vegetable oil.
  2. Add the chopped onions and diced red bell pepper. Cook until softened, about 8 to 10 minutes.
  3. Stir in the minced garlic and cook for another two minutes.
Cooking
  1. Increase the heat to medium-high and add the ground chicken with spices. Cook until no longer pink, roughly 5 minutes.
  2. Pour in the chopped tomatoes, chicken broth, and sugar. Bring to a boil, reduce heat, and let it simmer for about one hour.
  3. Stir in the cannellini beans and let the chili simmer uncovered for about 50 minutes.

Notes

Adjust the spice level to your preference. Consider adding chopped zucchini or carrots for extra nutrition. Letting the chili sit overnight enhances the flavors.