Hey there, chili lovers!
Are you in the mood for something warm and comforting? I’ve got a treat for you today!
I’m sharing my go-to recipe for white ground chicken chili.
It’s loaded with flavor, super hearty, and it’s also a bit healthier than your traditional chili.
Perfect for chilly nights or game day munchies!
Let’s dive into this deliciousness!
Ingredient Substitutions
Ground chicken can be replaced with ground turkey or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for vegetarian options. These substitutions maintain a similar texture and protein content while accommodating different dietary preferences. Adjust cooking times slightly for plant-based options.
White beans can be substituted with chickpeas or cannellini beans, offering similar nutritional profiles and textures. These alternatives work well in chili recipes and provide comparable protein and fiber content. Rinse canned beans before use to reduce sodium content.
Chicken stock can be replaced with vegetable broth for a vegetarian version or bone broth for added nutrition. These substitutions maintain the liquid base of the chili while allowing for dietary modifications. Adjust salt levels as needed, as different broths vary in sodium content.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 90-100 g
- Fat: 30-40 g
- Carbohydrates: 120-130 g
Ingredients
- 1 tablespoon virgin olive oil
- 1 finely chopped yellow onion
- 3 garlic cloves, finely minced
- 1 can (7 ounces) mild green chiles, chopped (or jalapeños for more heat)
- 1 pound ground chicken
- Salt and pepper to taste
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon curry spice
- 2 teaspoons chili seasoning mix (american blend)
- 3 1/2 cups chicken stock
- 1 diced bell pepper (choose from yellow, orange, or green)
- 2 cans white beans, 14 ounces each (drained and rinsed)
- 1 1/2 cups corn (frozen or canned)
- Optional toppings: avocado, sour cream, grated cheese, chopped cilantro, tortilla chips, lime slices
Step 1: Sauté the Aromatics and Chicken
Begin by preheating some olive oil in a pot over medium heat.
Add all your aromatics, such as chopped onion, garlic, and any other ingredients you prefer, and sauté them until the onion turns translucent.
Next, add the ground chicken to the pot and continue to sauté until it is fully browned.
Season this mixture with salt and pepper to enhance the flavor.
Step 2: Season and Simmer
Add all your chosen seasonings to the browned chicken and sauté until the mixture becomes fragrant.
Pour in the chicken broth, but be sure to save ½ cup aside for later use.
Add in chopped bell pepper, canned beans (reserving one can for later), and corn.
Stir everything well, then cover the pot and let the chili simmer for approximately 20 minutes to allow the flavors to meld together.
Step 3: Prepare the White Bean Puree
While the chili is simmering, add the reserved ½ cup of chicken broth along with the reserved can of beans to a food processor.
Blend them together until the mixture is creamy and smooth.
This will help thicken the chili and add a rich texture to the dish.
Step 4: Combine and Adjust
Pour the white bean puree into the pot with the chili and stir well to combine.
Allow the mixture to cook for a few more minutes so the flavors can develop further.
Check the seasoning and adjust with more salt, pepper, or other spices if needed to suit your taste.
Step 5: Serve and Garnish
Once the chili is flavorful and well-cooked, it’s time to serve.
Ladle the white ground chicken chili into bowls and garnish with your favorite toppings, such as chopped herbs, shredded cheese, sour cream, or sliced jalapeños.
Enjoy the warmth and deliciousness of your homemade chili!
