This delicious White Bean Chicken Chili by Martha Stewart is a warm, hearty, and comforting meal that’s perfect for chilly nights. It’s easy to make, packed with tender chicken, creamy white beans, and smoky spices. You can adjust the spice level or swap poblano peppers for bell peppers to suit your taste. Serve with tortilla chips for extra crunch!
Recipe Ingredients:
- 900g (2 lbs) boneless, skinless chicken thighs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large white onion, chopped (about 200g / 2 cups)
- 2 poblano peppers, seeded and chopped (about 170g / 1½ cups)
- 3 cloves garlic, minced (about 1 tbsp)
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 2 tsp chili powder
- 115g (4 oz) canned mild diced green chilies
- 1L (4 cups) low-sodium chicken broth
- 3 tbsp fine cornmeal (polenta)
- 2 x 440g (15.5 oz) cans white beans, rinsed and drained
- Sour cream, fresh cilantro (coriander), tortilla chips, and lime wedges for serving
How To Make White Chicken Chili
- Sear the Chicken: Season the chicken thighs with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for 7-8 minutes per batch, turning once, until golden brown. Remove and set aside.
- Cook the Vegetables: Reduce the heat to medium. Add the chopped onion and poblano peppers to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, coriander, and chili powder. Cook for 1 minute until fragrant.
- Incorporate the Chilies: Add the canned diced green chilies and mix well.
- Add the Chicken and Broth: Return the chicken to the pot with any juices. Pour in the chicken broth, scraping the bottom of the pan. Bring to a boil, then lower the heat and simmer, partially covered, for 15 minutes.
- Shred the Chicken: Remove the chicken and shred it using two forks.
- Thicken the Chili: In a small bowl, whisk the cornmeal with 1 cup of the hot cooking liquid from the pot until smooth. Stir this mixture back into the pot along with the drained white beans. Simmer for 5 more minutes until thickened.
- Combine and Serve: Return the shredded chicken to the pot and stir well. Taste and adjust seasoning if needed. Serve hot, garnished with sour cream, fresh cilantro, tortilla chips, and lime wedges.
Recipe Tips:
- Sear the chicken for extra flavor: Browning the chicken before simmering adds a deep, rich taste to the chili. Don’t skip this step!
- Use cornmeal to thicken properly: Mixing cornmeal with hot broth before adding it to the pot prevents lumps and creates a smooth, hearty texture.
- Let the flavors develop: Simmering for at least 15 minutes allows the spices and ingredients to blend beautifully. If you have time, let it cook a little longer.
- Adjust the spice level: If you prefer mild chili, use fewer poblano peppers or swap them for bell peppers. For extra heat, add a pinch of cayenne or more chili powder.
- Use fresh toppings for the best taste: Serve with sour cream, lime wedges, fresh cilantro, and tortilla chips to enhance the flavors and add texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover White Bean Chicken Chili cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4-5 days.
- Freeze: Pour the cooled chili into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth if needed.
- Reheat: Preheat the oven to 180°C (350°F). Transfer the chili to an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through. Stir halfway for even warming.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 222
- Total Fat: 4.46g
- Saturated Fat: 0.894g
- Cholesterol: 57mg
- Sodium: 462mg
- Potassium: 582mg
- Total Carbohydrate: 18.68g
- Dietary Fiber: 3.8g
- Sugars: 0.98g
- Protein: 26.67g
Check out More Recipes:
- Martha Stewart Crab Quiche
- Martha Stewart Baked Potatoes
- Martha Stewart Corned Beef And Cabbage
- Martha Stewart Baked Beans
- Martha Stewart Chicken Piccata
Martha Stewart White Chicken Chili
Description
This delicious White Bean Chicken Chili by Martha Stewart is a warm, hearty, and comforting meal that’s perfect for chilly nights. It’s easy to make, packed with tender chicken, creamy white beans, and smoky spices. You can adjust the spice level or swap poblano peppers for bell peppers to suit your taste. Serve with tortilla chips for extra crunch!
Ingredients
Instructions
- Sear the Chicken: Season the chicken thighs with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for 7-8 minutes per batch, turning once, until golden brown. Remove and set aside.
- Cook the Vegetables: Reduce the heat to medium. Add the chopped onion and poblano peppers to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, coriander, and chili powder. Cook for 1 minute until fragrant.
- Incorporate the Chilies: Add the canned diced green chilies and mix well.
- Add the Chicken and Broth: Return the chicken to the pot with any juices. Pour in the chicken broth, scraping the bottom of the pan. Bring to a boil, then lower the heat and simmer, partially covered, for 15 minutes.
- Shred the Chicken: Remove the chicken and shred it using two forks.
- Thicken the Chili: In a small bowl, whisk the cornmeal with 1 cup of the hot cooking liquid from the pot until smooth. Stir this mixture back into the pot along with the drained white beans. Simmer for 5 more minutes until thickened.
- Combine and Serve: Return the shredded chicken to the pot and stir well. Taste and adjust seasoning if needed. Serve hot, garnished with sour cream, fresh cilantro, tortilla chips, and lime wedges.
Notes
- Sear the chicken for extra flavor: Browning the chicken before simmering adds a deep, rich taste to the chili. Don’t skip this step!
Use cornmeal to thicken properly: Mixing cornmeal with hot broth before adding it to the pot prevents lumps and creates a smooth, hearty texture.
Let the flavors develop: Simmering for at least 15 minutes allows the spices and ingredients to blend beautifully. If you have time, let it cook a little longer.
Adjust the spice level: If you prefer mild chili, use fewer poblano peppers or swap them for bell peppers. For extra heat, add a pinch of cayenne or more chili powder.
Use fresh toppings for the best taste: Serve with sour cream, lime wedges, fresh cilantro, and tortilla chips to enhance the flavors and add texture.
Media Library Martha Stewart White Chicken Chili