Chicken and White Bean Chili
Description
This white bean chicken chili recipe features chicken and cannellini beans in chicken broth, with jalapeño peppers, salsa, cumin, and chili powder.
Ingredients
•
2 tablespoons vegetable oil, or to taste
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2 pounds skinless, boneless chicken breast, cut into cubes
•
1 green bell pepper, diced
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1 small onion, diced
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2 jalapeno peppers, minced
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2 cloves garlic, minced
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1 quart chicken broth
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1 (8 ounce) jar salsa
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon ground black pepper
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper
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2 (15 1/2 ounce) cans white (cannellini) beans, drained and rinsed
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1/4 cup fresh cilantro
Directions
1
Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
2
Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
3
Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.