Hearty White Chicken And Navy Bean Chili Recipe
A big pot of chili simmering on the stove feels so comforting and familiar, like a warm hug in your kitchen. Most people think of the chile con carne, one of many Mexican-inspired dishes that was invented in the U.S., when it comes to a bowl of this meaty, tomato-laden goodness.
- ¼ cup avocado oil
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 medium poblano peppers, stems and seeds removed, chopped
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin seed
- 2 (8-ounce) jars roasted salsa verde
- 2 (14-ounce) cans navy beans, drained and rinsed
- ½ cup golden raisins
- ½ cup raw pepitas, divided
- 2 cups low-sodium chicken broth
- 2 large limes, 1 cut into wedges
- 1 pound shredded Monterey jack cheese
- ⅓ cup fresh cilantro leaves, divided.
- 1 (12-ounce) bag blue or yellow tortilla chips
- Heat the avocado oil in a large pot over high heat.
- Add the chicken and saute until just starting to brown (about 10 minutes).
- Add the poblanos and onion and cook, stirring occasionally, until the vegetables have softened (about 5 minutes).
- Add the garlic, smoked paprika, salt, chili powder, and cumin seed. Cook and stir for 1 minute.
- Add the salsa verde, beans, raisins, and ⅓ cup of the pepitas.
- Stir in the chicken broth and bring back to a simmer.
- Cover the pot and cook over low heat for 1 ½ hours, stirring occasionally.
- Add the juice of 1 lime and the cheese, stirring until the cheese melts.
- Ladle the chili into warmed bowls and garnish with the cilantro and remaining pepitas.
- Serve with the lime wedges for squeezing and tortilla chips for dipping.
Recipe developer Julie Kinnaird shares her favorite take on chili, made with boneless and skinless chicken breasts, canned navy beans, roasted salsa verde, flavorful poblano peppers, and melty Monterey Jack cheese. Smoked paprika, cumin seed, and a bit of chili powder give this creamy chili just the right amount of spice, while tangy lime juice and sweet golden raisins balance the flavors in all dimensions. The chili is finished off with crunchy raw pepitas, fresh cilantro, and your choice of tortilla chips for dipping. This recipe is a breeze to put together, with the canned beans cutting the typical chili-cooking time in half. Smoky and savory, this chili even improves in flavor after a few days of refrigeration, so make a batch ahead of time to enjoy through the week.
Gather the hearty white chicken and navy bean chili ingredients
For this recipe, you will need about 2 pounds of boneless, skinless chicken breasts cut into ½-inch cubes. The chicken is browned in avocado oil along with chopped poblano peppers and yellow onion. A mix of smoked paprika, chili powder, cumin seeds, kosher salt, and chopped garlic is added to infuse the chicken and vegetables with plenty of flavor and to allow the spices to get toasty in the hot oil. Roasted salsa verde, drained and rinsed canned navy beans, golden raisins, and raw pepitas are added next, followed by enough low-sodium chicken broth to loosen up the chili while it cooks down. Once the chile has simmered long enough to reduce and develop its rich flavors, fresh lime juice and shredded Monterey Jack cheese are stirred in to add a bit of tang and an ultra-creamy texture. Finish your chili off by serving it in warmed bowls topped with more of the crunchy pepitas, fresh cilantro leaves, and plenty of blue or yellow corn tortilla chips on the side for dipping.
