Chicken and White Bean Chili

My Go-To Weeknight Winner: Chicken and White Bean Chili

As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken and White Bean Chili recipe has become a staple in our house, and for good reason. It's flavorful, hearty, and surprisingly easy to make, even on a crazy weeknight. The best part? It's incredibly versatile. I can easily adjust the spice level to suit everyone's preferences, and it's perfect for using up leftover chicken from a roast or even a rotisserie chicken from the supermarket - a true lifesaver on busy days!

The recipe itself is straightforward, but the results are anything but ordinary. The roasted green chilies add a wonderful smoky depth of flavor that really elevates the dish. I love how the beans get tender and creamy during the simmering process, creating a rich and satisfying texture. And let's not forget the topping! A dollop of sour cream and a sprinkle of fresh cilantro add the perfect finishing touches, adding a cool, fresh counterpoint to the chili's warm spices.

Beyond the Weeknight: This chili is also incredibly adaptable for different occasions. I've served it at potlucks, where it’s always a hit, and it's perfect for meal prepping. Making a big batch on the weekend means I have delicious, healthy lunches ready to go for the entire week. The flavors actually deepen and meld together even more when it's made ahead, making it even more delicious the next day!

Tips and Tricks from My Kitchen:

• Spice it Up (or Down): Adjust the amount of chili powder and hot pepper sauce to control the level of heat. If you prefer a milder chili, start with less and add more to taste. For those who like a real kick, feel free to experiment with different types of chilies or add a pinch of cayenne pepper.
• Bean Magic: Soaking the beans overnight is a crucial step, as it helps them cook more quickly and evenly. If you're short on time, you can use canned beans, but the texture might not be quite as creamy.
• Chicken Choices: Don't be afraid to experiment with the type of chicken you use. Shredded rotisserie chicken is a fantastic shortcut. Leftover grilled chicken, shredded or diced, also adds fantastic flavor.
• Garnish Game: Get creative with your toppings! Chopped avocado, shredded cheese, crushed tortilla chips, or a squeeze of lime juice are all great additions to elevate the chili's flavors and visual appeal.
• Make it a Meal: Serve your chili with your favorite sides. Cornbread, crusty bread, or a simple green salad make perfect companions for a hearty and satisfying meal.

This Chicken and White Bean Chili is more than just a recipe; it's a testament to the power of simple ingredients transformed into a delicious and satisfying meal. It's a recipe I've perfected over time, and I’m always excited to share it with family and friends. Whether you're a seasoned chili aficionado or a beginner in the kitchen, I’m confident this recipe will quickly become a favorite in your household.

So, the next time you’re looking for a quick and easy weeknight dinner, or a crowd-pleasing dish for your next gathering, give this Chicken and White Bean Chili a try. I promise you won't be disappointed!

Step-by-step

• Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
• Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
• Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
• Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.