Description
This comforting and nourishing White Ground Chicken Chili is a vibrant, protein-packed meal that is perfect for busy weeknights. It swaps a heavy tomato base for a luscious, velvety texture achieved by pureeing a portion of the white beans with chicken broth. Infused with aromatic spices like cumin, coriander, and a subtle touch of curry powder, this Mexican-inspired dish is both wholesome and incredibly flavorful. It is a one-pot wonder that delivers restaurant-quality warmth to your kitchen in under an hour.
Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion, finely diced
3 garlic cloves, minced
1 7-ounce can chopped mild green chiles
1 pound ground chicken
Salt and pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon curry powder
3 cups chicken broth, divided
2 cans (15 ounces each) Great Northern beans, rinsed and drained
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken, season with salt and pepper, and cook until browned, breaking it apart with a spoon.
Stir in the green chiles, cumin, coriander, and curry powder; cook for 1 minute.
In a blender, combine 1 cup of the chicken broth and 1 cup of the drained beans; pulse until smooth.
Add the remaining broth, the whole beans, and the blended bean mixture to the pot.
Bring the chili to a gentle simmer and cook for 15-20 minutes to allow flavors to meld.
Serve hot with your favorite toppings.
Notes
Use jalapeños instead of mild green chiles if you prefer more heat. The blended bean mixture is the secret to the creamy consistency without needing heavy cream. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg