This winter’s weather has been simply frigid. I know the end is in sight, but right now, it’s 12 degrees outside my window! Truly, I don’t really mind the cold. I mean, there are a lot more great hair days in the winter! Haha, no really! And I do love wearing cozy sweaters and scarves, lighting fires in the fireplace and lingering in the kitchen over a pot of something warm and comforting. Like this.
Nothing is more warming than a pot of chili. This white version has been on my mind all winter. With bites of tender chicken, creamy cannellini beans and hearty hominy, this chili is very filling and so comforting. The jalapeño and cayenne add some spiciness, but not too much. In fact, I love to top it off with several shakes of Tabasco, but adjust the heat to your family’s liking. We loved this so much, it’s going to be a regular on our dinner table as long as I’m wearing sweaters!
White Bean and Chicken Chili
Ingredients
- 3 tablespoons olive oil
- 1 pound skinless boneless chicken thighs, trimmed of excess fat and diced 1/2 inch pieces
- kosher salt
- ground black pepper
- 1 medium onion diced
- 2 stalks celery sliced
- 1 large or 2 small jalapeño ribs and seeds removed and diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon coriander
- 3 cups chicken or vegetable broth
- 2 15 ounce cans cannellini beans, drained and rinsed
- 15 ounce can white hominy drained and rinsed
- Serve with:
- fresh lime wedges
- fresh cilantro
- avocado cubes
- sour cream
- your favorite hot sauce I love Tabasco
Instructions
- In a large heavy pot, add the oil and heat on medium-high heat. Add the diced chicken and cook for about 10 minutes, stirring frequently. Remove the chicken with a slotted spoon and set aside on a dish.
- Add the onion, celery and jalapeño to the pot. Cook until the onion softens then add the garlic, bay leaf, cumin, oregano,cayenne and coriander. Give it all a stir for about 30 seconds or so, then add back the chicken pieces along with the chicken broth, cannellini beans and hominy. Bring to a light simmer and cook over low heat for 30 to 35 minutes.
- Serve with a squeeze of fresh lime, some avocado cubes, fresh cilantro leaves and a dollop of sour cream.
Notes
Inspired by White Chili from Bon Appetit
If you love one-pot meals like this…take a peek at these over at Cooking Light! Tons of great ideas!
I’m with you…there are so many things to love about the winter. It’s true that that wind chill can be pretty nasty if you’re outside for long periods of time, but is usually ok if you’re dressed for it…and if you have a hot bowl of this tastiness waiting for you at home! Looks so yummy :)
What a big bowl of comfort this is!!
White chili is such a refreshing change from tomato-based chills. Yours looks cozy and hearty. Love the hominy in it too!
Thank you so much, Emily!
This is my kind of chili! It looks so comforting and delicious and I love that you added hominy. Yum!
Thanks, Marissa. I love the hominy, too!
The Chili looks so zesty, savory, and warm for an icy, dark day!
Thanks so much, Rachel!
This looks really really good… and very doable on a Sunday afternoon. But I’d like to look for the hominy- sort of big grits right? Didn’t know it came in a can. I love all things corn.
Thanks so much, Wendy. You are absolutely right…hominy is used to make grits. It adds so much heartiness to this chili. Hope you find it!
Those photos say it all…I love the creaminess of white beans, I think this is my favorite chili variation. Stop by my blog today for a fun giveaway — I’m featuring handmade rag rugs, perfect for the kitchen, in my Sunday series of American Artisans!