This is a tasty one bowl meal. I probably should rename the recipe, as I substituted ground turkey so it would be more like traditional chili, but I didn’t. And until now, I never heard of cannellini beans. Have you?
I also recommend cutting back a cup or two on the broth, so it has traditional chili consistency unless you want it to be like soup. Then use the 5 cups of broth. I could see one adding a few elbow macaroni to the kettle and have a white bean Johnnie Marzetti. I haven’t had Johnnie Marzetti in such a long time. I’ll have to dig that recipe up.
Should you get a chance to grab up the ingredients—maybe you have them in your pantry already— make a pot of this chili. It’s very tasty.
White Bean Chicken Chili
1 medium onion, chopped
¼ teaspoon garlic powder or 2 cloves garlic minced
1 ½ pound diced chicken breast or ground turkey
2 (4 oz.) cans of chopped green Chile Peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
Add ground cayenne pepper if desired; white pepper and salt to taste (1 teaspoon each for starters)
3 (15 ounce) cans cannellini beans
5 cups chicken broth (Reduce this by a cup or two for a thicker chili.)
2 cups shredded Monterey Jack cheese or Hot Pepper Jack for some heat (save some back for sprinkling on top of chili in the bowl
- In a large pot or big skillet saute the chicken bits or ground turkey with onions and garlic until golden. About 10 minutes.
- Add peppers, cumin, oregano, cinnamon.
- Add salt/pepper to taste. Cayenne for a little “heat.”
- Saute 5 more minutes.
- Add 2 cans of beans and the chicken broth to the pot. (Less broth makes a thicker chili.) Take the third can of beans and puree them in a blender or food processor or smash them up. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes. Enjoy!