Ingredient: white kidney beans, drained and rinsed

Chicken Chili for those tailgating nights!

White chili, also known as Chicken Chili is a favorite in our house. Now that Fall & Winter is arriving, who doesn’t love chili especially when watching your favorite football team? Chili is actually very easy to make on a boat in a small galley and it keeps for a few days for great leftovers.

While I love traditional chili, there’s something about Chicken Chili that is just as tasty and makes me feel like I’m eating healthier! Happy cooking!

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Chicken Chili Yum

This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 tbsp canola oil
• 1 small yellow onion, chopped
• 1 small jalepeno, diced and seeded
• 2 cloves garlic, minced
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp fresh ground pepper
• 1 tsp kosher salt
• 1 16oz can white kidney beans, drained and rinsed aka Canelleni Beans
• 4 cups chicken broth or more, depending on how soupy you want your chili
• 1 cup frozen corn
• 1 medium cooked rotisserie chicken, shredded
• 1 16oz can pinto beans, drained & rinsed
• 1 tsp corn starch

Garnish

• 1 medium avocado diced
• 1 cup sour cream
• 1/2 cup chopped cilantro
• 1 cup shredded cheddar cheese
• crushed tortilla chips

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 1 tbsp canola oil 1 small yellow onion, chopped 1 small jalepeno, diced and seeded 2 cloves garlic, minced 1 tsp ancho chili powder 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp fresh ground pepper 1 tsp kosher salt 1 16oz can white kidney beans, drained and rinsed aka Canelleni Beans 4 cups chicken broth or more, depending on how soupy you want your chili 1 cup frozen corn 1 medium cooked rotisserie chicken, shredded 1 16oz can pinto beans, drained & rinsed 1 tsp corn starch Garnish 1 medium avocado diced 1 cup sour cream 1/2 cup chopped cilantro 1 cup shredded cheddar cheese crushed tortilla chips

Instructions

1. In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping. Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.

   

Recipe Notes

Since I don't like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller  . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!

 

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