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Creamy white bean and chicken chili with garnish in a teal bowl next to toasted bread on a white marble background.

Creamy White Bean & Chicken Chili

grilled bread, shredded cheddar

STARS

Who doesn't love a chili cook-off? This entry would score high with the judges in both flavor and freshness. Chicken and fresh vegetables are simmered in a rich tomato base with cheddar cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Chili

  • 1 pound ground chicken
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 anaheim pepper, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 chipotle pepper in adobo, blended in a blender or food processor
  • 1 15-ounce can tomato purée
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken stock
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup shredded white cheddar cheese
  • ½ red onion, sliced thinly
  • 4 red radishes, sliced thinly, 
  • 4 green onions, sliced thinly
  • ½ bunch cilantro, roughly chopped
  • Ciabatta rolls, for serving

Spicy Honey Butter

  • ¼ cup unsalted butter, softened
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon honey
  • 2 tablespoons minced fresh cilantro
Directions
1
Heat a saucepan over medium heat. Add the chicken and a pinch of salt and cook, stirring, until browned. 
2
Add the onions, carrots and anaheim pepper and cook until soft. Stir in the garlic and sauté for one more minute.
3
Add the paprika, cumin, chipotle and the tomato purée. Cover and cook for 5 minutes.
4
Add the beans, chicken stock, heavy cream and a pinch of salt. Bring to a simmer, turn off the heat and cover for 20 minutes.
5
For the honey butter, heat half of the butter in a small saucepan over low heat. Add the garlic, salt, paprika, cayenne and honey, whisking to incorporate. Turn off the heat and whisk in the cilantro. Add the remaining butter into the melted butter, using a spatula to fold together. 
6
To serve, divide the chili between bowls. If it’s not as hot as you’d like, warm it slowly over low heat. Do not let it boil.  Top with cheese and garnish with red onion, radishes, green onions and cilantro. Serve with ciabatta and spicy honey butter on the side. 

Creamy White Bean & Chicken Chili

grilled bread, shredded cheddar

STARS

Who doesn't love a chili cook-off? This entry would score high with the judges in both flavor and freshness. Chicken and fresh vegetables are simmered in a rich tomato base with cheddar cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Chili

  • 1 pound ground chicken
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 anaheim pepper, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 chipotle pepper in adobo, blended in a blender or food processor
  • 1 15-ounce can tomato purée
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken stock
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup shredded white cheddar cheese
  • ½ red onion, sliced thinly
  • 4 red radishes, sliced thinly, 
  • 4 green onions, sliced thinly
  • ½ bunch cilantro, roughly chopped
  • Ciabatta rolls, for serving

Spicy Honey Butter

  • ¼ cup unsalted butter, softened
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon honey
  • 2 tablespoons minced fresh cilantro

Directions

1
Heat a saucepan over medium heat. Add the chicken and a pinch of salt and cook, stirring, until browned. 
2
Add the onions, carrots and anaheim pepper and cook until soft. Stir in the garlic and sauté for one more minute.
3
Add the paprika, cumin, chipotle and the tomato purée. Cover and cook for 5 minutes.
4
Add the beans, chicken stock, heavy cream and a pinch of salt. Bring to a simmer, turn off the heat and cover for 20 minutes.
5
For the honey butter, heat half of the butter in a small saucepan over low heat. Add the garlic, salt, paprika, cayenne and honey, whisking to incorporate. Turn off the heat and whisk in the cilantro. Add the remaining butter into the melted butter, using a spatula to fold together. 
6
To serve, divide the chili between bowls. If it’s not as hot as you’d like, warm it slowly over low heat. Do not let it boil.  Top with cheese and garnish with red onion, radishes, green onions and cilantro. Serve with ciabatta and spicy honey butter on the side.