White Chicken Chili
Chicken and white beans simmered with cumin, green pepper and jalapeño in a pale, mild chili.
- Servings
- 6
- Prep
- 15 min
- Cook
- 45 min
- Total time
- 1 h
- Difficulty
- Easy
- Cuisine
- American
DinnerMake aheadOne pot
Ingredients
Allergen analysis incomplete — one or more ingredients could not be classified
- 700 g boneless chicken thighs
- 800 g white beans — drained
- 900 ml chicken stock
- 1 pc green pepper — diced
- 1 pc jalapeño — finely chopped; for a milder chili, remove the seeds and membranes first
- 1 pc onion — chopped
- 3 pc garlic cloves — crushed
- 2 tsp ground cumin
- 1 tbsp olive oil
- salt — to taste
Method
- Cook the onion, bell pepper and jalapeño in the olive oil over medium heat for 6 minutes, until softened.
- Stir in the garlic and cumin and cook for a minute.
- Add the chicken, beans and stock. Bring to the boil, then lower to a steady simmer.
- Simmer covered for 25 minutes, until the chicken is cooked through — a thermometer in the thickest piece must read 74 °C / 165 °F.
- Lift the chicken out, shred it with two forks and return it to the pot.
- Mash a ladleful of the beans against the side of the pot to thicken the chili, simmer for 5 more minutes and season to taste.
Before you cook
- Cook the chicken until a thermometer in the thickest piece reads 74 °C / 165 °F.
- Wash hands, boards and utensils after handling raw chicken, and keep them away from food that will be eaten uncooked.