White Bean Chicken Chili

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.

Take Joy!

Sherry

White Bean Chicken Chili

Recipe by Sherry’s Mitchell’s Farmhouse Journal

Ingredients

  •  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

Directions

  • 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!

Recipe Video

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