Chipotle White Bean Chicken Chili

This chili is meant to be eaten with a good supply of crackers, ice cold water nearby, and an empty stomach.

We were pressed to find a recipe for Saturday and we couldn’t make a decision. When I woke up on Monday and saw the forecast — some kind of Ice/Storm/Thunder/Snow nonsense — I decided that eating was all I would be doing that day. And it was.

By divine stroke of fate, we had (almost all of) the necessary ingredients to make chili. White chili, to be exact. As the recipe got under way, I started looking for jalapeños, canned or otherwise. I was out of luck. But what I did find was a can of chipotle peppers. Game changer.

All of the ingredients started coming together and going into the mix and all of a sudden, I was staring at a pot of simmering, spicy, hearty goodness.

We’ve probably done too many chili recipes on here, but I’m hoping that we’re the only ones keeping track of that. Chili Number 1 was vegan, hearty, and loaded with quinoa. Chili Number 2 was filled with chicken, Italian flavors, and warmth. Chili Number 3 was a crockpot lentil medley of spicy, sweet and savory.  This one is different than all three – it’s creamy, smoky, thick, and slow-burning. It’s like a last stand, telling winter where to go.

I don’t have much else to say, other than you need to make this right now. There isn’t much of this cold weather left, so make it while you can.

How to Make Chipotle White Bean Chicken Chili

The Fitchen

Chipotle White Bean Chicken Chili

A hearty, creamy white chili with a subtle smoky heat. Easy to make and perfectly filling.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: Southwest

Calories: 385

Ingredients Method

Ingredients

  

• 3-4 tbsp. olive oil
• 1 lb. of chicken breasts [boiled and shredded]
• 2 yellow onions [diced]
• 3 cloves of garlic [minced]
• 2 - 15 oz. white beans [drained and rinsed]
• 1/3 c. canned chipotle peppers [chopped]
• 6 c. vegetable broth
• 1/4 c. white quinoa
• 1 tsp. cumin
• 2 tsp. chili powder
• 1/2 tsp. cayenne
• 1/2 tsp. sea salt
• 2 c. + 2 T. coconut milk [from carton unsweetened]
• 6 tbsp. cornmeal

Method

 

1. In a large pot, boil chicken for 15-20 minutes. Drain water and allow chicken to cool.
2. While chicken is boiling, prep onion and garlic as described and drain and rinse beans. Combine spices in a small bowl.
3. In a large pot, heat olive oil on medium, then sauté onions for 2 minutes. Add garlic and sauté for 1-2 more minutes.
4. Add peppers to pot and continue to stir. If needed, add more oil.
5. Add chicken to the pot and stir.
6. Add broth, beans, and spices.
7. Combine coconut milk and cornmeal in a bowl and mix well.
8. Add quinoa and heat for 5 minutes.
9. Add milk mixture and bring pot to a boil.
10. Boil for 5 minutes, reduce to a simmer. Stir occasionally for 20-30 minutes and allow to cool.
11. Chili will gradually thicken.