Smoky White Bean Fire Roasted Tomato Chicken Chili

Smoky White Bean Fire Roasted Tomato Chicken Chili

The weather here in Seattle has been a little wintery, meaning it’s been cold and rainy and gray lately.  Calgon take me away!  Well instead of Calgon, I thought I would make a nice chili instead.  Well okay before the chili I thought I would take a trip to Hawaii instead.  But look at what I left behind for a week:

ImageAhhhhhh, better than calgon I must admit.

ImageI love Seattle but you must take a sunny trip during the winter to keep your sanity!  But cold wintery nights leave for nice warming chili in front of a fire watching The Bachelor!  I know, I know, the relationships don’t last but it is awesome drama.  And I actually love watching the places they film around the country.  They went to Switzerland this season and it was stunning.  Yes, another place added to my bucket list.  But watching from the couch with my chili was just fine for now.

 

Print

Smoky White Bean Chicken Chili

This chili has so much flavor and is just quite delicious.  Make a big pot on a Sunday night and enjoy lots of bowls during the week.  It makes a lot!  

Servings 8
Author eat2nourish.com

Ingredients

  • 1 T olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 chicken breasts, cooked and shredded (or used a cooked whole rotisserie chicken and shred it)
  • 1 t smoky paprika
  • 1 t ground cumin
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t chipotle chile pepper
  • 6 C chicken stock
  • 2 (28 oz) cans diced fire roasted tomatoes
  • 2 (4 oz) cans diced green chiles
  • 3 (14.5 oz) cans white cannelloni (kidney) beans
  • salt and pepper to taste
  • optional cottage cheese crumbled for topping
  • optional avocado cubes for topping
  • optional a dollop of sour cream

Instructions

  1. In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.  

  2. Then dd the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.  
  3. Stir in the chicken stock, diced tomatoes, white beans, and green chiles.  Add salt and pepper to taste.  Bring to a slow boil, uncovered, stirring as needed until the liquid has reduced to your level of preference.

  4. Serve in nice big bowls and add any additional toppings.  Enjoy!

This chili will nourish you with vitamin B12, protein and fiber among lots of other nutrients.  Enjoy!

3 Comments

  1. Your chili sounds great. I love chili anytime of the year but especially one a chilly day.

  2. This sounds awesome, in Florida we eat Chili regardless of the weather!

Thoughts?