Description
This White Bean Chicken Chili is a comforting, flavorful slow-cooked dish featuring tender chicken, creamy cannellini beans, and a blend of aromatic spices. It’s thickened naturally by mashing some beans and enriched with cheddar cheese and optional fresh toppings for a satisfying meal perfect for cooler days.
Ingredients
Chicken and Seasoning
- 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
Vegetables and Spices
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
Beans and Liquids
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 2-1/2 cups chicken broth, divided
Cheese and Toppings
- 1-1/2 cups shredded cheddar cheese
- Optional toppings: Sliced avocado, quartered cherry tomatoes, and chopped cilantro
Instructions
- Brown the chicken: Sprinkle the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a 3-quart slow cooker. Browning the chicken first enhances flavor and adds depth to the chili.
- Sauté the onion and jalapeno: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until tender. Stir in the chopped jalapeno, minced garlic, dried oregano, and ground cumin. Cook while stirring frequently for another two minutes. Then transfer the mixture to the slow cooker with the chicken.
- Prepare and add beans: In a small bowl, mash 1 cup of the cannellini beans with a fork or potato masher. Pour 1/2 cup of chicken broth into the mashed beans and stir until smooth. Add this bean mixture to the slow cooker along with the remaining beans and broth. Stir everything to combine well. Mashing some beans helps thicken the chili naturally.
- Slow-cook the chili: Cover the slow cooker and cook on low for 3 to 3.5 hours until the chicken is tender and flavors meld. Before serving, stir the chili thoroughly.
- Serve and garnish: Top the chili with shredded cheddar cheese and your choice of optional toppings such as sliced avocado, quartered cherry tomatoes, and chopped cilantro. Serve hot for a hearty, comforting meal.
Notes
- Browning the chicken before slow cooking adds richer flavor and better texture.
- Mashing some beans naturally thickens the chili without needing flour or cornstarch.
- Adjust the jalapeno quantity to control the heat level according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Optional toppings like sour cream, lime wedges, or crushed tortilla chips complement the chili well.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
