White Bean Chicken Chili

By Chez_Alexander

The best white bean chili. Hearty, garlicky, spicy, savory, so delicious for game days!

Ingredients

• SERVINGS (THREE):
• 1 TBS Canola oil
• 3 cloves garlic, minced
• 1 1/2 cups yellow onion, chopped
• 2 cups chicken stock
• 1 TBS Habanero sauce (or to taste)
• 1 tsp Kosher salt (or to taste)
• 1 lb skinless, boneless chicken breasts
• 2 TBS yellow cornmeal
• 1 can (19 oz) cannellini beans
• SERVINGS (TEN):
• 5 TBS Canola Oil
• 12 cloves garlic, minced
• 6 cups yellow onion, chopped
• 6 1/2 cups chicken stock
• 3 TBS Habanero sauce (or to taste)
• 2 TBS Kosher salt (or to taste)
• 3 lbs skinless, boneless chicken breast
• 10 TBS cornmeal
• 5 cans (19 oz each) cannellini beans

Preparation

Step 1

1. Heat canola oil in a Dutch oven or large stew pot over medium heat. Add chopped onion and garlic; cook for 5 minutes or until onions are tender, stirring occasionally.

2. Add broth, hot sauce, salt, and chicken to pot; bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove chicken from broth mixture; cool.

3. Add cornmeal and beans to broth mixture. Simmer for 15 minutes. Meanwhile, cut or shred chicken into bite-sized pieces.

4. Mash ~1/3 of the beans against the side of the pot and stir in. Add chicken back to the pot. Simmer for an additional 5 minutes or until mixture thickens, stirring frequently. Serve hot with sides (see below).

Optional sides to accompany chili: tortilla chips, cornbread, sour cream, chopped green onions, chopped cilantro, shredded cheese

Makes 3 servings.