The other day we had a huge dilemma in front of us. Do we do yard work or make some chicken and white bean chili. Well I guess it wasn't a huge dilemma but when the yard is surrounded by oak trees and we've spent most of this fall picking up buckets of acorns and now that it's getting cold and the leaves (those millions of leaves) are falling there is a lot of work in front of us. Yes it's leaf raking season! Hey, don't get me wrong we love our house and where we live. But I really am starting to get a true dislike for oak trees!! HaHa!
Key Takeaways
- The article discusses a dilemma between yard work and making chicken and white bean chili on a chilly day.
- They choose to postpone raking leaves and consider hiring help for the compost pile.
- The chili recipe uses dry beans but can be adapted with canned beans based on what you have.
- It combines different types of beans for added flavor and texture.
- The soup is versatile, easy to make, and offers generous servings.
Hey it's 40 degrees outside and only about half the leaves have fallen from the trees. So do we rake the leaves now or do we go inside and make something that will warm us up from head to toe. We decided the leaves can wait. I mean Mother Nature dropped them there maybe she will blow them away. And we don't want to fill up the landfill with our leaves!!! Plus, in a few weeks they will be covered by the snow. Just kidding we will see if we can hire someone to help us move these leaves to our compost pile!
Chicken and white bean Chili with Anaheim peppers (or Hatch chiles) is so easy to make. I know white beans might sound boring. Let me reassure you this is not a boring white bean chili there so many flavors and just a little bit of spicy.
Chicken and White Bean Chili
We used dry beans in this recipe because we had time. The great thing about this recipe you can swap out the dry ingredients with caned beans. Just use what you have on hand. We did a mixture of navy beans and Cannellini beans because that's what we had in the house. The great thing about this recipe is you can swap the ingredients for what you have in the pantry. So if you have great northern, navy, Cannellini, and baby lima beans in your pantry they will work great. Using the two different types of beans is fun with flavors and the different shapes and textures.
One of the best things about this soup is not just its amazing flavor and how easy it is to whip up, but also its versatility! And let’s not forget—you get big serving sizes too!!!!!
Here are some other recipes you might want to check out.
Chicken and White Bean Chili with Anaheim Peppers
A Few Things We Use
Ingredients
- 2 Chicken Breast About 1 Pound
- 1 Cup Navy Beans (Dried) Or 2 Cans of Navy Beans
- 1 Cup Cannellini Beans (Dried) Or 2 Cans of Cannellini Beans
- 1 Medium Onion
- 2 Cloves Garlic
- 1 ½ Tablespoon Chicken Bouillon powder
- ½ Tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon White Pepper
- 2 Cans Green Chilies 4.5 ounces cans or use Fresh Anaheim/Hatch Peppers
- 32 ounces Chicken Broth
- 1 Cup Cilantro or Parsley
- 4 Green Onions
Instructions
Preparing Beans - If using Dried Beans - If using Caned Beans Skip this step
- Soak beans overnight in cool water
- After the beans have soaked overnight. Drain
Prep Ingredients
- Cut Chicken Breast into bite-sized pieces. Chop onion, garlic, and peppers
Thickener for the soup
- Take 2 Cups of the beans and place in Sauce PanAdd 1 Cup of Chicken Broth and 1 Cup of WaterBring to a Boil and turn down to Simmer until beans are nice and softPlace Beans into Blender. Mix until smooth. If using Canned Beans. Take One Can of the beans and Puree in Blender.
Chili
- While the 2 Cups of beans are cooking prepare the chiliPlace Olive Oil into Stock Pot. Add the Onions and Garlic. Cook until onions start to soften about 4 minutes
- Add Spices and Chicken to the Onions. Cook the chicken until it is done. Takes about 5 minutes
- Add the chicken broth, 4 cups of water, and the rest of the beans.
- Bring to a boil and cook for about 40 minutes to one hour. Until the beans are soft.
- Add the Pureed Beans to the Chili. Cook for 10 minutes
- Stir in the Chili peppers to the Chili
- Serve with Sour Cream, chopped Spring Onions, and Cilantro or Parsley. Enjoy!!!!
Please let us know what you think