Bon Appetit White Bean And Chicken Chili Recipes

CHICKEN AND WHITE BEAN CHILI

Chicken and White Bean Chili image

Provided by Judi Kerr

Categories Soup/Stew Bean Chicken Dinner Healthy Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 6 Servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

CHICKEN AND WHITE BEAN CHILI

Chicken and White Bean Chili image

Categories Bean Chicken Poultry Sauté Dinner Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 pound dried small white beans
8 fresh Anaheim chilies* (about 1 pound)
1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa

Steps:

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.
Also known as California chilies; available at Latin American markets and many supermarkets.

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

An easy White Bean Chicken Chili recipe

Categories Bean Chicken Poultry Super Bowl Kid-Friendly Quick & Easy Bon Appétit Small Plates

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Steps:

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.
Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

WHITE BEAN AND CHICKEN CHILI

White Bean and Chicken Chili image

This is from Bon Appetit 10/08. I'm posting it here so I'll have it later. The recipe came from jw's Food and Spirits in Grand Haven, Michigan

Provided by ihvhope

Categories Chowders

Time 25m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
2 tablespoons chopped pickled jalapeno peppers, from jars
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups low sodium chicken broth
2 (15 ounce) cans great northern beans, drained
1 lb cooked chicken breast, chopped
1/2 cup half-and-half

Steps:

heat oil in large saucepan over medium high heat. Add celery, onion, bell pepper, and jalaneno and saute until beginning to soften, about four minutes.
Add garlic, chili powder, and cumin and saute one minute.
Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about three minutes.
Add beans, chicken and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about five minutes.
Season with salt and pepper and enjoy.

Nutrition Facts : Calories 391, Fat 14.4, SaturatedFat 4.1, Cholesterol 71, Sodium 175.5, Carbohydrate 32, Fiber 9.8, Sugar 2.5, Protein 35.1

SLOW COOKER WHITE CHICKEN CHILI

Slow Cooker White Chicken Chili image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Provided by Thea

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 35m

Yield 9

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
½ teaspoon dried oregano
½ teaspoon ground coriander seed
¼ teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Steps:

Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g

SPICY WHITE BEAN AND CHICKEN CHILI

Spicy White Bean and Chicken Chili image

Categories Bean Chicken Poultry Low Fat Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced

Steps:

Soak beans overnight in enough cold water to cover. Drain.
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

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