White Bean Chili

January 23, 2020
Created by Harmons
30 minutes
Serves 4
  • 1 Tbsp vegetable oil
  • 1/2 onion, diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 jalapeño, minced
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1" pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground pepper
  • 1/2 cup frozen corn kernels
  • 2 (15 oz) cans white beans, such as cannellini, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • Chopped fresh cilantro, crumbled cotija cheese, diced avocado, and pepitas

In a heavy bottomed pot over medium-high heat, add oil. When oil shimmers, add onion, bell pepper, and jalapeño and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add chicken and cook, stirring occasionally, until it is lightly browned on outside and no longer pink on inside, 5-7 minutes.

Add chili powder, cumin, salt and pepper to pot and toss to coat chicken evenly. Add corn, beans, and chicken broth and bring to a boil. Reduce heat to low and let simmer, about 20 minutes.

Stir in cream and garnish with desired toppings, and serve.