It snowed yesterday! The first snow of the season. And such a pretty one, too. I soaked in the giant, wet flakes on my morning walk, and by the time I got home, I knew some chili was a MUST! Warm, spicy food just seems right when it’s a snowin’!
Even though the feisty freezing flakes only lasted a few hours, my love for this chili is going strong and hard! I think I’ll love it forever. It’s just SO hearty, simple, spicy, and GOOD. We topped ours with giant dollops of sour cream and fresh cilantro, and I can stand by them as 100% awesome choices to finish off your chili adventure! Although a little cheese and some red onion was also quite good. Let me know which way you like it best 🙂
White Bean Chicken Chili – Baker by Nature
Ingredients:
2 tablespoons olive oil
1 VERY large yellow onion, finely chopped
1 large red bell pepper, chopped
(2) 4 oz cans diced green chilies
4 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon chili powder
1 teaspoon ground cumin
1 pound ground white meat chicken
(1) 28 oz can whole, peeled tomatoes & their juices
1/2 cup white wine or chicken stock
2 tablespoons tomato paste
(1) 15 oz can cannellini beans, drained
1/4 cup sour cream, for topping (optional)
1/2 cup chopped cilantro, for topping (optional)
Instructions:
Heat the olive oil in a large heavy bottomed soup pot over medium-high heat. Add the onion and cook for 5 minutes – stirring occasionally – then add the red pepper, chilies, salt, and spices. Cook for another 5 -7 minutes, or until the vegetables have browned.
Add the ground chicken and break it up with a wooden spatula. Cook, stirring occasionally, until meat has completely cooked and released all of its juices, about 8 minutes.
Add wine, and quickly scrape the bottom of the pan to release anything (yummy) that may have gotten stuck. Add tomatoes, and gently break them up using a large wooden spatula. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Add the tomato paste. Adjust seasonings as needed, and feel free to add a splash more wine or water – just a tablespoon or so – if it looks a little too dry.
Scoop chili into bowls, top with sour cream and cilantro, and serve at once!
This is exactly what I want in my bowl all winter long! Looks fabulous, my dear!
Pass a spoon please! This looks perfect!
I want this so badly!! So delicious and healthy!
Send me your address, because I’m coming over for a bowl!!
That is seriously one gorgeous bowl of chili! Wow!
My hubby and I are huge fans of chili and this looks amazing! I love how you made it with chicken. 🙂
Want a big fat bowl of this. Looks so, so good Ashley!
we had our first snow too, and chili is always a good idea when that happens!
Oh man! I wished it snowed in the Los Angeles but since it doesnt, I’ll close my eyes as I eat this chili and pretend.
I want snow where I live, but we never get it 🙁 Anyway, whether it’s snowing or not, you bet I’ll be trying this chili. It looks so comforting!
Ah yay, it’s finally starting to cool down enough to eat chili, which makes me a very happy camper. This recipe sounds awesome! SO jealous it snowed in NY!!
such comfort in every spoonful of this dish….hearty and scrumptious 🙂
This looks amazing and it’s clean! Pinning.
Wow, I can’t believe it snowed already! This is perfect for a cold, snowy day for sure.
Ashley, this chilli looks so good right now. Jealous you got snow. No snow for me in San Francisco area. But it is definitely very foggy out and this chilli sounds perfect right now.
I can’t believe you’ve had snow already! There was some talk of us getting some in a couple of weeks but it’s really early in the season. I guess that means that winter is definitely coming this year doesn’t? This chili sounds like the perfect way to warm up on a cold evening.
Oh, I wished it snowed here this early! We’re lucky if we get any snow at all during a usual winter 🙁 This looks perfect for those cold winter days though – snow or no snow 🙂