Wintertime calls for cozy meals that warm the soul, and what better dish to enjoy on a chilly evening than a bowl of White Bean and Chicken Chili? This hearty, flavorful chili is packed with tender chicken, creamy white beans, and a hint of spice. It's a delightful alternative to traditional chili, offering a fresh and comforting twist that’s perfect for any occasion.
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 lbs chicken, cut into small pieces
2 teaspoons salt
2 tablespoons dried oregano
1 teaspoon chili powder
3 tablespoons flour
2 (15 ounce cans) cannellini beans, rinsed and drained
1 lb baby spinach
4 cups chicken stock
1.5 cups frozen corn
Black pepper
2 tablespoons ground cumin
Heat medium non-stick frying pan.
Pour 1 tablespoon olive oil and sauté onions and garlic about 5 - 6 minutes. Cool.
Add olive oil to Dutch oven and add chicken pieces, cook over medium heat a few minutes until they’re no longer pink on the outside.
Stir in garlic, onion mixture, oregano, cumin, salt, chili powder.
Cook, stirring frequently, until chicken is cooked through.
Stir flour into chicken mixture.
Add beans, spinach, corn, chicken stock.
Bring mixture to simmer.
Over low heat simmer 55 - 60 minutes.
Season with salt and pepper to taste.
Servings: 6
Calories: 450kcal, Fat: 8g, Saturated Fat: 1.3g, Cholesterol: 111mg, Sodium: 1313mg, Carbohydrates: 47g, Fiber: 13g, Sugar: 6g, Protein: 50g
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.