Chicken and White Bean Chili
Serves: 5
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Smoky chilies bring bold Southwest heat to this indulgent white chili, simmered with creamy white beans and tender, juicy Bell & Evans chicken. Every spoonful is rich, comforting, and layered with flavor—proof that simple ingredients shine when quality comes first.
Ingredients
- 4 Cups Bell & Evans Chicken Tenders or Thin Sliced Breasts, shredded
- 4 Cups Bell & Evans Chicken Bone Broth
- 4 Cans White cannellini beans
- 8 Fresh Anaheim or Poblano peppers (about 1 lb)
- 1/4 Cup (1/2 stick) butter
- 2 Lg onions
- 1/3 Cup All purpose flour
- 3 Cups half and half
- 2 Medium tomatoes, diced and seeded
- 1 TB ea Chili powder and cumin
- 1 TB Hot pepper sauce
- 2 tsp Salt
- 1/2 tsp White pepper
- 6 oz Grated Monterey Jack cheese
- 1 Cup Sour cream
- Chopped Fresh cilantro to taste
Preparation
- In a large stock pot add chicken broth and chicken.
- Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal temperature of 165°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, shred chicken..
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chillies. Set aside.
- Melt butter in a skillet over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk skillet ingredients into the large pot of chicken broth, then add half and half.
- Simmer gently until thickened, about 10 minutes. Add white beans and roasted peppers, shredded chicken, diced tomatoes and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes.
- Note: This recipe can also be made in the slow cooker by combining all ingredients with the exception of flour. Add roasted peppers 30 minutes before serving.
- Add grated cheese and sour cream to chill; stir just until chili is heated through and cheese melts. Do not boil.
- Ladle chili into bowls and garnish with cilantro and grated cheese. Serve hot.
Soooooo good. The nights are getting a little bit chillier here in Clinton, Ma. and this just hit the spot! Thanks
That’s so great to hear! Stay warm, Peggy!
Recently, after having some of your delicious chicken, I checked out your website online to learn about the company that’s been around 125 years. I can absolutely say it’s by far the best there is. Reading about the Bell & Evans story, I’m grateful to know that the quality and humane treatment of your chickens from hatching to their end is your QA standard. Knowing that a company exists that actually cares about chicken and goes well above the US industry standards, means I can offer to feed my family your products any day of the week and truly know that the chicken was treated with kindness throughout their lives. Thank you for caring for and producing food that isn’t full of pesticides and hormones, and for being a family and a company that even cares about how the animal’s lives end. To my family, it’s about 100% love. After all, it matters what we feed our family and how we treat all people and all animals. We are all one.