Chicken & White Bean Chili

By Alex Page

Made with hearty beans, tender chicken, and a rich and creamy broth, this chilli is easy and protein-packed—a must-try!

4H 45 Mins

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
6 boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, diced
4 garlic cloves, thinly sliced
2 jalapeños, seeded and thinly sliced into rounds
2 banana peppers, seeded and thinly sliced into rounds
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander
2 cans (540ml each) white kidney beans, drained and rinsed
1 can (127ml) chopped green chillies
4 cups low-sodium chicken broth
Fresh cilantro leaves, diced avocado, sour cream, corn chips, thinly sliced radish, and lime wedges for serving

Add butter and oil to a large skillet placed over medium-high heat. Once hot, add chicken, season well with salt and pepper, and once browned all over, add onion, garlic, jalapeño, banana peppers, cumin, oregano and coriander and cook for three to four minutes or until onions and pepper have softened.
Transfer chicken mixture, beans, canned chillies, and chicken broth to a six-quart slow cooker, cover it, and cook on low for four hours.
Uncover and slightly mash some of the white beans using the back of a wooden spoon. Cover and cook on high for 30 minutes or until slightly thickened.
Serve topped with cilantro, diced avocado, sour cream, corn chips, thinly sliced radish and lime wedges. Enjoy!