It has been a cold winter, and I have been making a lot of soup. One of my favorite soups is chili. Although I enjoy red chili, I don’t make it very often. It can be heavy and I really consider it more of a treat. This delicious white bean chicken chili is more my speed. I make it pretty often and usually have some in my freezer. I have to thank my mother-in-law for introducing me to this delicious chili. I still remember the first time I tasted it, just amazing! It is one of my favorite go-to meals, and I hope you enjoy it.
This chili will warm your heart, and not leave you feeling heavy or weighed down.
- 2 chicken breasts
- 6 cups cooked cannellini beans (or 5 15 oz. cans)
- 4 cups chicken stock
- 1 medium yellow or sweet onion
- 2 shallot cloves (medium to large)
- 3 medium garlic cloves
- 1 cup chopped peppers (red, yellow, orange, and/or poblano)
- extra virgin olive oil
- ½ tsp. salt (plus more for chicken)
- ¾ tsp. garlic powder (plus more for chicken)
- 1 tsp. cumin
- 1 ¼ tsp. Greek oregano
- 1 ½ tsp. chili powder
#1 Cook the chicken ahead of time and save the pan juices. You can even cook ahead and freeze. Check out Tips for Tuesday for how.
#2 Right before serving, add cheese, raw onions and/or jalapeno peppers, or anything else you can think of. If you are entertaining, have a 'bar' set up of different toppings, and let your guests customize their chili.
#3 Freeze portions in freezer-safe containers. Just thaw and reheat, and it’s perfect! This is a great homemade frozen food.