home cooked dinners by the season

Chicken and White Bean Chili

Chicken and White Bean Chili

Chicken and white beans refresh the more traditional style of chili with this recipe. And all simmered together with beer gives it a subtle but distinct flavor.

For a change I suggest serving the chili over rice. A friend taught me this a few years ago and I’ve served it that way ever since. It makes for a more substantial meal.

Chicken and White Bean Chili
 
Serves: 4
Ingredients
  • 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
Instructions
  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.

 


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