master-cooks | Hearty White Chicken And Navy Bean Chili Recipe

This comforting Hearty White Chicken and Navy Bean Chili is a delicious twist on traditional chili, perfect for warming up on a chilly day. The recipe combines tender chunks of chicken with creamy navy beans, creating a satisfying and protein-rich dish. Start by sautéing diced onions and garlic in olive oil until they are fragrant and translucent. Add bite-sized pieces of chicken breast, cooking until they are golden and cooked through. To build flavor, incorporate a mix of spices such as cumin, coriander, and chili powder, along with a pinch of cayenne for a subtle kick. Stir in canned navy beans, along with their liquid, which adds creaminess and thickness to the chili. For added depth, include chicken broth, allowing the mixture to simmer and meld together, enhancing the spices and chicken. Chop fresh cilantro and add it towards the end for a burst of freshness. To finish, squeeze in some lime juice for a bright, tangy contrast. Serve this hearty chili with a side of crusty bread or over a bowl of rice, and garnish with toppings like sliced avocado, shredded cheese, or a dollop of sour cream for an extra touch of indulgence.

Gather the hearty white chicken and navy bean chili ingredients

For this dish, you'll need approximately 2 pounds of boneless, skinless chicken breasts, diced into ½-inch cubes. Sauté the chicken in avocado oil along with chopped poblano peppers and yellow onion until browned. To enhance the flavor, mix in smoked paprika, chili powder, cumin seeds, kosher salt, and minced garlic, allowing the spices to toast in the hot oil. Next, incorporate roasted salsa verde, drained and rinsed canned navy beans, golden raisins, and raw pepitas, followed by enough low-sodium chicken broth to loosen the chili as it simmers. After the chili has cooked down and its flavors have deepened, stir in fresh lime juice and shredded Monterey Jack cheese for a tangy kick and a creamy texture. Serve the chili in warmed bowls, garnished with extra crunchy pepitas, fresh cilantro leaves, and a generous side of blue or yellow corn tortilla chips for dipping.

Step 1: Heat the avocado oil

In a large pot, warm the avocado oil over high heat.

Step 2: Add the chicken

Incorporate the chicken and sauté until it begins to brown lightly (approximately 10 minutes).

Step 3: Add the poblanos and onion

Incorporate the poblanos and onion, then sauté, stirring occasionally, until the vegetables are tender (approximately 5 minutes).

Step 4: Add the spices

Incorporate the garlic, smoked paprika, salt, chili powder, and cumin seeds. Sauté and mix for 1 minute.

Step 5: Add the salsa, beans, raisins, and pepitas

Incorporate the salsa verde, beans, raisins, and ? cup of the pepitas.

Step 6: Add the chicken broth

Incorporate the chicken broth and return to a simmer.

Step 7: Cover and simmer

Place a lid on the pot and simmer on low heat for 1 ½ hours, stirring from time to time.

Step 8: Stir in the lime juice and cheese

Incorporate the juice of one lime along with the cheese, mixing until the cheese has fully melted.

Step 9: Garnish the chili with the cilantro and pepitas

Scoop the chili into heated bowls and top with cilantro and the leftover pepitas.

Step 10: Serve the chili with the lime wedges

Accompany with lime wedges for squeezing and tortilla chips for dipping.

What are navy beans?

If you've ever looked for white beans, whether dried or canned, you might have noticed a wide array of options in the grocery store, ranging from crescent-shaped butter beans to plump cannellini and great northern beans. Each variety offers its own unique flavor and texture, making them all valuable precooked beans to keep in your pantry. The small, unassuming navy bean (also known as "white pea" or alubias chica in Spanish) has its roots in Peru, dating back several thousand years. These beans gained their common name due to their impressive nutritional profile, affordability, and long shelf life, which made them a staple ration for U.S. Navy sailors. Despite being the smallest among white bean varieties, navy beans are a fantastic source of fiber, providing 11 grams per 100 grams.

When cooked, these beans have a soft, creamy texture and a buttery taste, making them an excellent choice not just for chili, but also for soups, stews, and bean purees. Navy beans are the key ingredient in Senate Bean Soup, a dish that has been featured on the U.S. Senate cafeteria menu since the early 1900s. While dried navy beans can be soaked and cooked, canned navy beans retain a nice firm texture and offer the convenience of being easily added to recipes, such as the hearty white chicken and navy bean chili.

How can I switch up the ingredients or toppings for this chili?

This white chili deviates from the classic tomato, red meat, and red bean foundation that gives traditional chili its rich crimson hue. However, Kinnaird suggests that you can customize this recipe in various ways to put your own unique twist on this distinctive dish, depending on your tastes or available ingredients. With a wide range of white beans to choose from, you can substitute navy beans with hearty butter beans or cannellini beans, which are essentially white kidney beans, bringing them closer to conventional chili components.

The salsa verde introduces a zesty flavor without significantly altering the chili's color, but you could also opt for your preferred type of red salsa, whether mild or extra spicy, either blended in or used as a garnish. If you prefer to keep the heat down, swap out the typically spicy poblanos for sweet yellow or orange bell peppers. Feel free to get creative with the cheese: consider using pepper jack for an extra kick or Mexican melting cheeses like queso Asadero or Oaxaca for a creamy, gentle taste. For a vegetarian version of the chili, simply omit the chicken, and it will still be quite filling. To make it even heartier, think about adding tofu or a grain like rice or farro to your chili.

Hearty White Chicken And Navy Bean Chili Recipe