White Bean Chili
This white bean chili recipe features an easy prep and simple ingredients that simmer together in less than half an hour to make it the perfect weeknight dinner.
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 tablespoons garlic minced
- 1 jalapeño minced, with or without seeds
- 8 ounces fire-roasted green chiles diced
- 2 cups rotisserie chicken shredded
- 30 ounces white beans drained and rinsed
- 32 ounces chicken broth
- 2 cups water
- salt and pepper to your liking
- pinch celery salt
- squeeze lime juice from half of a lime
Saute onion and garlic in olive oil in a large pot on medium heat, when the onions are soft add the minced jalapeños and stir for about 1 minute.
Add green chilis with 1 cup chicken broth and 2 cups chicken to the pot. Stir until the chicken is warmed. Pour in the remaining chicken broth and water, then add white beans.
Season with salt, pepper, and a pinch of celery salt Bring to a boil and simmer for 20 minutes.
Serve in bowls and top with sour cream, avocado, and cilantro.
TIP: Wear disposable gloves when cutting the jalapeño peppers; the oils can burn skin. Make sure you also avoid touching your face.
TIP: Reserve your drained bean liquid—it's a perfect thinner for chili and won't water down your dish.
TIP: If you're serving a crowd, you could keep this warm in your crockpot!
Sodium: 966mgCalcium: 144mgVitamin C: 19mgVitamin A: 29IUSugar: 2gFiber: 10gPotassium: 944mgCholesterol: 76mgCalories: 408kcalSaturated Fat: 3gFat: 12gProtein: 36gCarbohydrates: 40gIron: 6mg