White Bean Chili with Shredded Chicken

Two bowls of the chicken chili on a marble work surface

White Bean Chili with Shredded Chicken

This easy white bean chili with shredded chicken is the perfect comfort food. Slow cooked on the stovetop in a crockpot dutch oven, this stew is sure to warm your soul.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 495kcal

Author Slow The Cook Down

Ingredients

1 tablespoon oil
3 tablespoons chili powder
1 tablespoon ground pepper
1 teaspoon cumin
2 tablespoons dried oregano
1 teaspoon salt
2 bay leaves
4 jalapenos
1 white onion chopped
6 garlic cloves minced
1 yellow bell pepper chopped
8 ounces mushrooms sliced (230g)
38 ounces white kidney beans drained (2 cans / 1080ml)
21 ounces shredded chicken or 3 chicken breasts (600g)
2 ½ cups chicken stock (590ml)
1 cup table cream (18%) (237ml)
3 tablespoons sugar
juice of one lime

Instructions

Take one can of white beans and drain them, then mash them with a fork or masher in a bowl and set to one side. Prep your other ingredients so that they are ready to go.
Put a large heavy bottomed stock pot or dutch oven onto the stove top and heat the oil in it on a medium heat.
Once warm add the chili powder, pepper, cumin, oregano, salt and bay leaves and warm them for a couple of minutes.
Add the chopped jalapenos, onions and garlic, stir them into the spices and cook for 5 minutes until they soften. Stir in the yellow pepper and mushrooms and cook for another 5 minutes, ensuring that all the veggies are well covered in the spices.
Add the beans to the pot, along with the beans, stock, cream, chicken, lime juice and sugar. Gently stir everything together and bring the pot to a boil.
Reduce the pot to a simmer, and simmer for 1 ½ to 2 hours until the chili has thickened to your desired consistency.

Notes

Check that your spices aren't stale before you use them. Rub a little between your fingers and it should release and aroma, if they don't grab some new spices.
Use good quality free run / organic chicken and fresh ingredients for the best flavor. If you can’t get fresh jalapenos you can use the jarred variety.
Make the chili in a large heavy bottomed pot or dutch oven. I used my Crock Pot dutch oven which distributes heat really well so you don't end up with hot spots that can burn the ingredients on the bottom of the pot.
If your chili is too thick for your liking, add in a little extra stock, and thicken it up with a tablespoon of cornstarch mixed with a tablespoon of water.
This is a mildly spicy chili, if you like things hotter you can add in a teaspoon of cayenne.
Nutritional values are based on one of eight servings and are an estimate.

Nutrition