White Bean and Chicken Thigh Chili (Spicy)
Simmer chicken thighs with white beans, spices, and vegetables for a spicy chili.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless, skinless) | 800 | Grams |
| White Beans (drained and rinsed) | 2 | Cans |
| Onion (large, chopped) | 1 | Count |
| Garlic (minced) | 4 | Cloves |
| Jalapeno (seeded and chopped) | 2 | Count |
| Red Bell Pepper (chopped) | 1 | Count |
| Chicken Broth (low sodium) | 1 | Liter |
| Cumin (ground) | 2 | Tbsp |
| Chili Powder | 1 | Tbsp |
| Oregano (dried) | 1 | Tsp |
| Cayenne Pepper | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
| Cilantro (chopped, for garnish) | 1 | Bunch |
| Lime (cut into wedges, for serving) | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and chopped jalapeno to the pot. Sauté until the onion is translucent.
- Add chopped red bell pepper and cook for another 2 minutes.
- Stir in cumin, chili powder, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
- Add chicken thighs to the pot and brown on all sides.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes.
- Add drained white beans and continue to simmer for another 15 minutes.
- Remove chicken thighs, shred them, and return to the pot.
- Stir well and adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro and lime wedges.
Prep
- Thaw chicken thighs if frozen.
Kitchen equipment
Large PotCan Opener