Put Down The Beef And Try White Bean And Chicken Cream Chili

Cool, so you made it to this page because you were intrigued by the white bean and chicken cream chili. It may sound a bit crazy but remember who we were talking about experimenting with your food?

Unlike most chili recipes that use ground beef, this recipe uses chicken breasts. No ground meat of any kind, and instead of black beans, or kidney beans often used in chili. This recipe uses cannellini beans.

The ladies at Six Sisters Stuff did a really nice job with this recipe and I highly recommend you check out the original recipe on their site by clicking the link below.

We have modified the recipe slightly so trying the original is always recommended.

Ingredients

• 1 lb. boneless skinless chicken breasts cubed into 1/2″ pieces
• 1 medium onion, chopped
• 1 medium garlic clove
• 1 tablespoon butter
• 2 (15 oz) cans cannellini beans (drained)
• 2 cups chicken stock
• 2 poblano peppers (remove seeds and veins inside chili, chop to 1/4″ pieces)
• 1 jalapeno chili (for nonspicy remove seeds and veins otherwise chop into 1/4″ pieces)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 cup sour cream
• 1/2 cup whipping cream

Instructions

1. In a large pot lightly brown your chicken on medium heat with 1 tablespoon of butter, salt, and pepper about 2-3 minutes. Add onions, garlic, poblano peppers, jalapeno, cumin, and oregano. Cook for additional 3-4 minutes allowing the onion and chilies to soften slightly.
2. Add chicken stock and cannellini beans. Bring to a boil, then immediately lower heat to gentle simmer for 30 minutes uncovered.
3. Turn off the heat, stir in the whipping cream, then stir in the sour cream. Garnish with fresh green onions and cheddar (optional).

Recipe source: Six Sisters Stuff

Photo source: Taste of Home