Dinner Recipes

White Bean Chili

This chili is richly savory and deeply comforting. White beans give it rustic earthiness, sour cream brings in a luxurious note and the mild, vegetal heat of the peppers gives it depth; the cilantro and avocados make it bright and fresh. We love how versatile this chili is: you can serve it on game day with the gang, for a dinner party with the in-laws or on a rainy Thursday night paired with Netflix and a glass of white wine.

Our tip: Using a Gelson’s rotisserie chicken adds a lot of deep, roasted chicken flavor that you won’t get from using boneless chicken pieces, and it makes this recipe extra easy.

White Bean Chili
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Dinner

White Bean Chili

Serves: 4

Ingredients

3 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1 medium yellow onion, diced small
4 garlic cloves, thinly sliced
4 cups shredded rotisserie chicken
2 tsp kosher salt, plus more to taste
1 tsp chili powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp freshly ground black pepper, plus more to taste
2 (4 oz) cans diced green chiles
2 (15 ½ oz) cans cannellini beans, drained and rinsed
3 cups chicken broth
Diced avocado, for garnish
Sour cream, for garnish
Fresh cilantro, chopped, for garnish
Red pepper flakes, for garnish
Lime wedges, for garnish

Directions

  1. In a large Dutch oven, melt the butter and extra-virgin olive oil over medium-high heat. Add the onions and garlic and cook until softened, 4 to 6 minutes.

  2. Add the rotisserie chicken, kosher salt, chili powder, ground cumin, ground coriander, and black pepper. Stir until well combined. Add the green chiles and cook for about 3 minutes, or until the chiles begin to soften.

  3. Add the beans and chicken broth. Bring to a boil and reduce to a simmer. Mash some of the beans with the back of a spoon. Stir occasionally until the chili is slightly thickened, 8 to 10 minutes. Taste and season with salt and black pepper, if needed.

  4. Divide the chili among bowls and top with the avocado, sour cream, cilantro, and red pepper flakes. Serve with lime wedges.

  5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Bon Appetit

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