Spicy White Bean Chicken Chili

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and can be made at home.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Green bell pepper is milder and often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are usually less expensive and still work well in chili.

Start by heating 2 tablespoons of avocado oil in a large pot over medium heat.

Add 3/4 cup finely diced white onion and 2 cloves of minced garlic; sauté gently until the onions soften, about 3-5 minutes.

Add 18 ounces of salsa verde to the pot; choose a hot variety for a spicier chili.

Stir in a small can of green chilies and a 14 ounce can of fire roasted diced tomatoes.

Add 3/4 cup of frozen corn directly into the pot.

Sprinkle in cumin, salt, and oregano; be cautious with salt due to the chicken broth.

Add a 15 ounce can of white beans (cannellini) and stir to combine all ingredients.

Pour in 2 cups of chicken broth; bring the mixture to a simmer.

Add 2 cups of cooked chicken into the pot and stir.

Simmer for about 15 minutes, allowing the flavors to meld together.

Taste the chili for seasoning and adjust salt as necessary, depending on the broth used.

If you prefer a thicker chili, let it cook a bit longer to reduce the liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens