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White bean chili in a blue bowl with toppings.
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5 from 2 votes

Spicy White Bean Chili with Shredded Chicken

Prep Time25 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, lunch
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Teri & Jenny

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 poblano pepper, seeded and diced
  • 1 Anaheim pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1 tablespoon minced oregano
  • 1 tablespoon thinly sliced chives
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile pepper
  • ½ teaspoon cayenne pepper
  • 2 ears charred sweet corn kernels
  • 3 cups low chicken stock
  • 2 (15 ounce) cans white beans
  • 1 ½ cups cooked, shredded chicken
  • salt and pepper to taste

garnish

  • charred corn kernels
  • cilantro leaves
  • thinly sliced radishes
US Customary - Metric

Instructions

  • Pour oil into a saucepan and place over medium-high heat.
  • Add onion and sauté for 3 to 4 minutes.
  • Add garlic, poblano, Anaheim and jalapeno peppers and season with salt and pepper. Sauté for 3 to 4 minutes or until onions start to become translucent.
  • Add herbs and spices and continue to sauté for 1 to 2 minutes. Stir in corn and reduce heat to medium. Season with salt and pepper.
  • Add the stock and stir together.
  • Roughly mash one can of beans with a potato masher and stir into the saucepan along with the other can of beans plus the juices from both cans. Fold in chicken and lower heat to medium-low to simmer.
  • Simmer chili for 10 to 15 minutes. Adjust seasonings and serve topped with garnishes.

Notes

  • *Makes 2 quarts Chili

Nutrition

Calories: 244kcal | Carbohydrates: 31g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 741mg | Fiber: 7g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 4mg