Creamy White Bean Chicken Chili
It’s so easy to forget about white beans when you’re planning your weekly diet. After all, they aren’t exactly the first thing that comes to mind when someone asks you what you want to eat for dinner. But this super versatile and affordable little legume is packed with plenty of protein, fiber, and other essential nutrients. In fact, just one cup of white beans has almost 20 grams of protein! That same cup also delivers a hefty dose of iron (almost as much as a steak!), along with around 40 percent of your daily fiber intake. So now that you know how awesome white beans are, let’s get cooking!
- 1 Tbsp olive oil (or avocado oil)
- 1 cup diced white or yellow onion (1 medium onion yields ~1 cup or 130 g)
- 3 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken thighs, cut into small bite-sized pieces or ~3/4-inch cubes (or sub chicken breasts)
- 1 cup chicken broth or stock (or store-bought)
- 1 cup canned full-fat coconut milk
- 2 (15-oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
- 2 (4-oz.) cans diced green chiles (we used hot // or sub 1/2 cup diced fresh roasted hatch chiles)
- 1 cup frozen corn (or sub drained and rinsed canned corn)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- 1 pinch cayenne (plus more to taste)
- 2-3 cups loosely packed chopped kale
- Freshly chopped cilantro
- Thinly sliced green onion
- Crushed tortilla chips
- Lime wedges
- Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
- Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
- Add stock or broth, coconut milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavours develop.
- Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
- Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
- Serve warm garnished with cilantro, green onion, crushed tortilla chips, and/or lime wedges (all optional).