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Chicken and White Bean Chili

Recipe Categories: All Recipes | Poultry Entrees | Soup | Chicken

Prep time: 15 min

Cook time: 75 min

Serves: 16

Nutrition Info

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This recipe for Chicken and White Bean Chili uses Omaha Steaks Chicken Breasts and petite navy beans to create a low maintenance-meal that is full of flavor. Cooked navy beans lend a salty goodness to the piquant flavor of the chicken cooked with chili powder, cumin, and chiles in this hearty meal.

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Boneless Chicken Breasts

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8 breasts | 2 lb. pkg.

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Ingredients

2-1/2 lbs. Omaha Steaks Chicken Breast, 1/2" Dice
1 oz olive oil
1 cup diced yellow onion
2 Tbsp. fresh garlic, minced
2 Tbsp. roasted garlic, minced
1/4 cup dark chile powder
1/4 cup ancho chile powder
2 Tbsp. ground cumin
14 oz. canned diced tomatoes in juice
3 Tbsp. basil fresh, chopped
1 qt. chicken stock
18 oz. chopped green chiles, canned
1 lb. petite navy beans cooked or 34 oz., cooked weight
1/4 cup fine sea salt
1/2 cup brown sugar packed

Preparation

Cook navy beans using directions on package.
Heat the olive oil in a heavy bottom, round pot or the braiser if making a large batch.
Add the onions and garlic and cook until the onions are transparent.
Turn the flame down all the way until low, add chili powder and cumin and sauté about 3 minutes.
Add the chicken breast 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.