White Bean Chicken Chili With Corn And Peppers
White Bean Chicken Chili With Corn And Peppers is a delightful blend of tender chicken, creamy white beans, colorful bell peppers, and sweet corn, all simmered together in a rich and aromatic broth.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers diced (assorted colors)
- 1 can (15 oz) white beans drained and rinsed
- 1 can (15 oz) 1corn kernels, drained
- 1 can (4 oz) green chilies diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Sauté diced chicken in 1 tablespoon of olive oil until cooked and golden. Set aside.
- Sauté diced onion in remaining olive oil until translucent. Add minced garlic and cook for 30 seconds.
- Add diced bell peppers and cook until slightly softened.
- Sprinkle ground cumin, chili powder, dried oregano, salt, and pepper. Stir to coat.
- Return sautéed chicken to pot. Add white beans, corn, diced green chilies, and chicken broth. Mix well.
- Simmer uncovered for 20-25 minutes to meld flavors.
- Taste and adjust seasoning. Garnish with chopped cilantro.
Notes
Tips & Techniques
- Adjust chili's spice by reducing chili powder and green chilies for milder heat.
- To thicken, mash some white beans with a fork before adding.
- Try a slow cooker by transferring sautéed ingredients and cooking on low for 6-8 hours or high for 3-4 hours.
- Customize bowls with grated cheese, sour cream, sliced green onions, or a squeeze of lime.
- Skip chicken, use veggie broth, and add more beans or tofu for a vegetarian version.
- Swap chicken for shrimp or white fish for a seafood twist.
- Add a pinch of smoked paprika for a smoky flavor.
- Ensure all ingredients are gluten-free for a worry-free meal.