Why the White Bean Chicken Chili Is a Great Chicken Dish
When you crave a hearty yet comforting meal, white bean chicken chili stands out as a fantastic choice. This dish combines tender chicken with creamy white beans, creating a satisfying texture that warms you from the inside out.
The smoky flavor of turkey sausage adds depth, while the spices make each bite a delight. I love how easy it’s to prepare in a slow cooker, letting the ingredients meld together effortlessly.
Plus, it’s versatile—perfect for a cozy night in or serving guests. Trust me, once you try it, you’ll want to add it to your regular meal rotation!
Ingredients of White Bean Chicken Chili
When it comes to whipping up a deliciously cozy meal, the ingredients you choose are key. For our creamy white bean chicken chili, we’re bringing together a mix of proteins, beans, and spices that create a symphony of flavors. Trust me, it’s not just about throwing things together; it’s about finding the perfect balance so every bite is a burst of warmth and satisfaction.
And hey, if you’re anything like me, you might enjoy a little extra spunk in your chili, so let’s get to the good stuff.
Here’s what you’ll need to gather for this delightful dish:
- 2 whole boneless skinless chicken breasts, split
- 2 boneless skinless chicken thighs
- 3 (15 ounce) cans white kidney beans
- 10 ounces smoked turkey sausage, sliced 1/4 inch thick
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 (4 ounce) can roasted green chilies, peeled and diced
- 5 garlic cloves, minced
- 1 medium yellow onion, chopped (about 2 cups)
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup heavy cream
- 3 tablespoons olive oil
- 3/4 tablespoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon white pepper
- 1/8 teaspoon ground coriander
- 1 tablespoon cornstarch
Now, you might be wondering about substitutions or variations. Well, if you’re not a fan of turkey sausage, feel free to swap it out for chicken sausage or even some crumbled chorizo for a bolder kick.
And if you want to amp up the heat, toss in some diced jalapeños when you sauté the onions—trust me, it’s like turning up the volume on flavor.
Also, if you’re looking for a lighter version, you could use less cream or even substitute it with Greek yogurt for a tangy twist.
The best part? You can mix and match to suit your taste. So, get ready to create a bowl of chili that’ll have everyone asking for seconds!
How to Make White Bean Chicken Chili
Alright, let’s plunge into the heart of this creamy white bean chicken chili and get cooking! First things first, grab your trusty skillet and heat up 2 tablespoons of olive oil over medium heat. We’re about to make your kitchen smell amazing. Toss in 1 medium yellow onion, chopped (that’s about 2 cups), along with 5 minced garlic cloves, 1/8 teaspoon of ground coriander, 1 teaspoon of cumin, and 1 teaspoon of oregano.
Sauté all these fragrant ingredients until they’re nice and translucent, which should take about 5 minutes. If you’re feeling particularly hungry, you might want to just set up a cozy chair next to the skillet because this aroma is going to have you dreaming of chili already.
Once your onion and garlic mixture is all sautéed, toss in 1/4 cup of thinly sliced red bell pepper and give it another 2 minutes of sautéing. Then, it’s time for the big move—transfer everything from the skillet into your slow cooker.
Now, in that same skillet, heat 1 tablespoon of oil over medium-high heat. Add 2 whole boneless skinless chicken breasts (split) and 2 boneless skinless chicken thighs to the skillet, cooking them until they’re no longer pink on the outside, about 5-7 minutes. Don’t worry if you have to cook them in batches; we want them perfectly cooked.
Once done, send those chicken pieces over to the slow cooker too. Now, let’s get our chili bubbling. Pour in 1/2 cup of dry white wine and 4 cups of chicken stock into the slow cooker. Next, add in 1 (4 ounce) can of roasted green chilies (peeled and diced) and 3 (15 ounce) cans of white kidney beans.
Don’t forget to sprinkle in 1/2 teaspoon of white pepper for that subtle kick. Set your slow cooker to low and let it work its magic for 6-7 hours. Seriously, this is the part where you can kick back, relax, and maybe even binge a show or two.
When the time is up, take the chicken out, shred it with a fork, and return it to the pot. Stir in 1/4 cup of heavy cream, 3/4 tablespoon of kosher salt, and 10 ounces of sliced smoked turkey sausage.
Turn the heat to high and leave the lid slightly ajar to thicken the sauce; this should take about 30-45 minutes. And there you have it, a bowl of comforting chili that’s ready to be devoured. Just remember to save some for later… if you can resist the temptation.
White Bean Chicken Chili Substitutions & Variations
After you’ve whipped up that delicious creamy white bean chicken chili, you might find yourself wanting to mix things up a bit.
If you’re short on chicken, turkey or even diced tofu works great as a substitute. For a vegetarian option, swap out the chicken and turkey sausage entirely for more beans or veggies.
You can also play with the beans; navy or cannellini beans will do just fine. Want more heat? Toss in some diced jalapeños or a splash of hot sauce.
The beauty lies in your creativity, so don’t hesitate to experiment with spices and flavors!
What to Serve with White Bean Chicken Chili
What pairs perfectly with a warm bowl of creamy white bean chicken chili? I love serving it with crusty bread or warm tortillas for dipping.
A sprinkle of fresh cilantro or a dollop of sour cream adds a nice touch, too. For a crunchy side, consider a simple green salad with a light vinaigrette. If you’re in the mood for something heartier, cornbread is always a hit.
And don’t forget about toppings! Shredded cheese, diced avocado, and jalapeños can elevate your chili experience.
These accompaniments create a delightful balance of flavors and textures that I always enjoy.
Additional Tips & Notes
When enjoying creamy white bean chicken chili, a few additional tips can enhance your cooking experience.
First, don’t hesitate to customize the spice level; adding diced jalapeños during the sauté can really kick things up.
I also recommend letting the chili sit for a bit after cooking—this allows the flavors to meld beautifully.
If you prefer a thicker consistency, just mix cornstarch with water and stir it in before serving.
Finally, garnishing with fresh cilantro or avocado elevates the dish.
Trust me, these little tweaks make a world of difference and will impress your family and friends!