Chicken and White Bean Chili
Brimming with a variety of flavors that perfectly complement each other – like juicy chicken, fiery chili powders, tangy tomatoes, savory chicken stock, earthy and warm cumin, and more - this chili is a comfort food all-star.
Servings: 16 servings
Calories: 210kcal
Ingredients
- 2 & 1/2 lbs. Omaha Steaks Air-Chilled Boneless Chicken Breasts, 1/2" dice 1/2" Dice
- 1 oz. olive oil
- 1 cup yellow onion, diced
- 2 tablespoons fresh garlic, minced
- 2 tablespoons roasted garlic, minced
- 1/4 cup dark chili powder
- 1/4 cup ancho chili powder
- 2 tablespoons ground cumin
- 14 oz. canned diced tomatoes in juice
- 3 tablespoons basil, fresh chopped
- 1 qt. chicken stock
- 18 oz. canned chopped green chiles
- 1 lb. petite navy beans cooked (or 34 oz. cooked)
- 1/4 cup fine sea salt
- 1/2 cup brown sugar, packed
Instructions
- Cook navy beans using directions on package.
- Heat the olive oil in a heavy-bottomed round pot or in a braiser for large batches.
- Add the onions and garlic and cook until the onions are transparent.
- Turn heat down to low, add chili powder and cumin, and sauté about 3 minutes.
- Add the chicken breast and continue to cook another 10 minutes on low heat.
- Add the diced tomatoes, basil, green chiles, and chicken stock. Bring to a boil, then simmer 15 minutes.
- Add the cooked white beans and bring back to a boil.
- Add the sea salt and brown sugar.
- Simmer for another 30 minutes.
- Remove from pot and cool.
Nutrition
Calories: 210kcal | Carbohydrates: 23g | Protein: 22g | Cholesterol: 45mg | Sodium: 2120mg | Fiber: 5g