Chicken and White Bean Chili
Serves: 4
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 to 1-1/2 pounds boneless, skinless chicken breast or thigh, cut into bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  • 1-1/2 cups chopped onion
  • 1 red bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Red pepper flakes or cayenne pepper, to taste
  • 12 ounces beer (non-alcoholic beer can be used)
  • 1 (6-ounce) can tomato paste
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes, drained
  • 2 (15-ounces each) cans Great Northern (other kinds of canned white beans can be substituted) white beans, drained
  • Grated cheddar cheese, chopped green onions and sour cream
  1. Heat olive oil and butter in a medium size stockpot over medium heat; add chicken, season with salt and pepper and cook without turning until browned, about 4-5 minutes. Stir chicken and cook until browned, about 3 minutes longer.
  2. Push chicken to one side of the pan; add onions and cook and stir until softened, 2-3 minutes. Add garlic and red pepper and cook and stir until softened, about 2-3 minutes.
  3. Add chili powder, cumin, oregano and red pepper or cayenne pepper; cook and stir one minute (this will help release the flavor of spices and herb).
  4. Add beer scraping up bits from bottom of the pan and bring to a simmer; add tomato paste, tomato sauce, tomatoes and beans; bring to simmer and stir. Cover and simmer over low heat until slightly thickened about 35-45 minutes, stirring occasionally.
  5. Season to taste with salt and pepper.
  6. Serve chili topped with sour cream, grated cheddar cheese and chopped green onions.
Recipe by A Year at the Table at