This protein-rich white bean chicken chili is a convenient meal designed for slow cooker preparation. It combines roasted jalapeños, tender beans, and corn for a balanced, spicy flavor.
List of ingredients
- 3 jalapeño peppers – provides the primary heat and smoky flavor.
- 2 tablespoons olive oil – used for sautéing aromatics.
- 4 cloves garlic, minced – adds depth and pungent flavor.
- 1 ½ cups yellow onion, ¼” dice – provides a sweet, aromatic base.
- 1 tablespoon cumin – adds earthy, warm notes.
- 1 ¼ pound boneless skinless chicken breasts – the lean protein source.
- 1 cup roasted green chilies, canned, divided – adds tangy heat.
- 2 ½ cups white beans, two 15 oz cans, drained – provides bulk and creaminess.
- 1 cup unsalted chicken stock, divided – creates the soup base.
- 1 ½ cups corn, 15 ounce can – adds sweetness and texture.
- 1 ¼ teaspoons kosher salt – enhances all flavors.
- ¼ teaspoon black pepper – provides a subtle spice.
step-by-step instructions
- Roast the Jalapeños: Set the oven to broil. Line a small baking sheet with foil and space out the three jalapeños on the highest rack. Roast for about 15 minutes, turning occasionally until the skins are browned and blistered. Place the peppers in a bowl and cover tightly with plastic wrap to let them cool; the steam helps loosen the skins.
- Remove the Skin and Stems: Once cooled, peel off the skin and remove the stems. Keep the seeds if you prefer a very spicy chili, or remove and discard them for a milder version.
- Microwave the Aromatics: In a large microwave-safe bowl, combine olive oil, diced onions, minced garlic, and cumin. Microwave for 3 minutes, stir, and cook for another 2 minutes until the onions are tender.
- Add to the Slow Cooker: Place the microwaved aromatics, chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup of chicken stock into the slow cooker.
- Puree the Peppers: Use a blender to combine the remaining ½ cup of roasted green chilies, the roasted jalapeños, 1 cup of beans, and the remaining ½ cup of chicken stock. Blend until smooth for about 45 seconds, then pour this mixture into the slow cooker.
- Slow Cook: Stir in salt and pepper. Cover the pot and cook on high for 3 hours or on low for 6 hours.
- Shred the Chicken: Remove the cooked chicken breasts from the pot. Shred the meat or cut it into cubes, then return it to the slow cooker and stir.
- To Serve: Taste the chili and add more salt or pepper if needed. Serve warm with your choice of toppings.
Optimizing Your Protein Choice
Using Boneless Skinless Chicken Breasts
Chicken breasts provide a lean protein option that keeps the chili light. They cook through completely in the slow cooker and are easy to shred once tender.
Substituting with Chicken Thighs
For a richer flavor and more moist meat, replace the breasts with boneless skinless chicken thighs. Thighs are more resistant to overcooking, making them ideal for longer slow-cooking times.
Integrating Pre-Cooked Rotisserie Chicken
Using a store-bought rotisserie chicken significantly reduces active prep time. Simply shred the cooked meat and add it during the final 30 minutes of cooking to prevent the meat from becoming too soft.
Managing Spice and Heat Levels
Preparing the Jalapeños for Different Tastes
The heat of the jalapeño is concentrated in the seeds and inner membranes. Removing these entirely will create a mild flavor, while keeping them intact will maximize the spiciness.
Adjusting the Amount of Roasted Green Chilies
Canned roasted green chilies provide a consistent, tangy heat. You can increase the quantity if you want a more pronounced pepper flavor without adding the intense heat of fresh jalapeños.
Neutralizing Excessive Heat with Dairy
If the chili becomes too spicy, stir in a small amount of cream cheese or heavy cream before serving. Dairy binds to the capsaicin in the peppers and mellows the overall heat profile.
Enhancing Chili Texture and Consistency
The Role of the Bean Puree
Pureeing a portion of the beans, chilies, and stock creates a natural thickener. This method gives the chili a creamy body without requiring the addition of flour or cornstarch.
Using Corn as a Natural Thickener
The natural starches found in corn help to bind the liquid as it simmers. This contributes to a hearty consistency that holds the shredded chicken and beans in suspension.
Adding Cream for a Richer Mouthfeel
For those who prefer a velvety texture, stirring in heavy cream at the end is effective. This change transforms the chili from a light soup into a rich, hearty stew.
Guide to Bean and Vegetable Selection
Comparing Great Northern and Cannellini Beans
Both Great Northern and Cannellini beans are excellent choices for this recipe. Great Northern beans are slightly smaller and hold their shape well, while Cannellini beans are creamier and blend better in the puree.
Choosing Between Canned and Frozen Corn
Canned corn is convenient and provides a consistent sweetness. Frozen corn is also a great alternative and often tastes fresher; just ensure it is thawed and drained before adding.
Preparing Canned Beans for Lower Sodium
To reduce the sodium content, rinse the canned white beans under cold water in a colander. This removes the canning liquid, which contains a high concentration of salt.
Serving Suggestions and Garnishes
Adding Freshness with Avocado and Cilantro
Fresh diced avocado adds a creamy contrast to the spice of the jalapeños. Chopped cilantro provides a bright, herbal note that cuts through the richness of the beans.
Using Lime Juice to Balance Flavors
Squeezing fresh lime juice over the bowl just before eating adds essential acidity. This brightness balances the earthy cumin and the savory chicken stock.
Making Homemade Crispy Tortilla Strips
Cut corn tortillas into 1/4-inch strips and fry them in vegetable oil at 325°F until golden. These strips provide a necessary crunch that complements the soft texture of the chili.
Storage and Preservation Methods
Refrigeration Guidelines for Leftovers
Store leftover chili in airtight containers in the refrigerator for up to 4 days. The flavors often intensify and improve after a day of resting.
Freezing and Thawing Instructions
This chili freezes well for up to 3 months. Let the chili cool completely before transferring it to freezer-safe bags or containers, removing as much air as possible.
Preventing Bean Texture Degradation During Storage
When freezing, avoid overcooking the beans initially. Beans that are slightly firm will maintain their structure better after being frozen and reheated.
Reheating and Serving Tips
Stovetop Reheating for Best Results
Heat the chili in a pot over medium-low heat, stirring occasionally. This allows you to monitor the thickness and add liquid if the beans have absorbed too much during storage.
Microwave Reheating Tips
Heat in short intervals, stirring between each session to ensure an even temperature. Cover the bowl with a damp paper towel to prevent the surface from drying out.
Adjusting Liquid Levels After Reheating
Chili often thickens as it sits because the beans continue to absorb moisture. Stir in a splash of chicken stock or water during reheating to restore the original consistency.
Common Troubleshooting Solutions
Fixing a Chili That is Too Thin
If the consistency is too watery, simmer the chili on the stovetop without a lid for 15-20 minutes. This allows excess moisture to evaporate, concentrating the flavors and thickening the base.
Correcting Overly Salty Chili
If the dish is too salty, add a small amount of unsalted chicken stock or a squeeze of lime juice. You can also add more beans or corn to dilute the salt concentration.
What to Do if the Chicken is Too Dry
Ensure the chicken is shredded and stirred back into the liquid immediately after cooking. If the meat feels dry, simmer it in the chili for an additional 10 minutes to reabsorb moisture.
Frequently Asked Questions
Can I make this recipe on the stovetop?
Yes. Sauté the aromatics in a large pot, add all ingredients, and simmer on medium-low with a partially covered lid for about 30 to 60 minutes until the chicken is cooked through.
Can I use dried white beans instead of canned?
Yes, but they must be soaked overnight and pre-cooked until tender before adding them to the slow cooker. Dried beans take significantly longer to cook and may require more chicken stock.
What size slow cooker is best for this recipe?
A 6-quart slow cooker is ideal for this volume of ingredients. It provides enough space for the chicken and vegetables to simmer without overflowing.
Print
Slow Cooker White Bean Chicken Chili
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Diet: General
Description
White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.
Ingredients
- 3 jalapeño peppers
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups yellow onion, ¼” dice
- 1 tablespoon cumin
- 1 ¼ pound boneless skinless chicken breasts
- 1 cup roasted green chilies, canned, divided
- 2 ½ cups white beans, two 15 oz cans, drained
- 1 cup unsalted chicken stock, divided
- 1 ½ cups corn, 15 ounce can
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Roast the Jalapeños: Turn on the broil setting on the oven. Line a small baking sheet with foil and evenly space out three jalapeños. Place the sheet tray on the highest rack in the oven. Roast until the skins brown and blister, turning over as needed to get all the sides browned, about 15 minutes. Place the roasted peppers in a small bowl and cover them tightly with plastic wrap. Allow them to come to room temperature.
- Remove the Skin and Stems: Once cooled, remove the skin and stems from the peppers. If you like a very spicy chili, leave the seeds. For a mild chili remove the seeds and discard. Set aside.
- Microwave the Aromatics: In a large microwave-safe bowl, add olive oil, diced onions, minced garlic, and cumin. Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender.
- Add to the Slow Cooker: Add the aromatics, chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup of chicken stock.
- Puree the Peppers: In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, about 45 seconds. Add the mixture to the slow cooker.
- Slow Cook: Add salt and pepper. Cover and cook on high for 3 hours, or low for 6 hours.
- Shred the Chicken: Remove the chicken and shred or cut it into cubes. Add it back to the slow cooker and stir to combine.
- To Serve: Taste and season with more salt and pepper as needed. Serve warm with desired toppings.
Notes
Serving Size: about 1 ½ cups. Suggested Toppings: Avocado, jalapenos, sour cream, green onions, cilantro, and radish.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 482 kcal
- Sugar: 6 g
- Sodium: 724 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 45 g
- Cholesterol: 91 mg