The Recipes

Chicken and White Bean Chili

Yet another variation on chili, which I just can't get enough of, apparently!

Chicken and White Bean Chili


- 1 bone-in, skin-on chicken breast
- 1 dried ancho chili pepper
- 1 dried cascabel chili pepper
- 1 cinnamon stick
- 2 cloves of garlic, minced
- 3/4 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1/2-in piece of (frozen) chile in adobo, grated
- 1 bottle of dark Mexican beer
- 2 T. cumin
- 1 T. Mexican oregano
- 1 14.5-oz can of cannelini beans, drained and rinsed
- 2 c. of crushed tomatoes
- salt
- pepper
- olive oil

Put the dried chilis, chicken breast and cinnamon stick in a pot.  Cover with water.  Bring to a boil and cover. Simmer for 15 minutes.  Discard the cinnamon stick and remove the chicken and chiles.  Set them aside.

In a large pot, heat 1 T. of olive oil.  Add the onions, carrots and celery.  Season with salt and let them cook for 7-8 minutes.  While they cook, remove the stems from the cascabel and ancho peppers.  Place them in a blender with a little bit of the cooking liquid from the chicken.  Puree until smooth.

Return to the stove and add the garlic and chile in  adobo to the pot and cook a minute longer.  Add in the cumin, oregano, and pureed peppers and stir to combine.  Pour in the beer, scraping the bottom of the pot with a wooden spoon.  Let the mixture cook for 3-4 more minutes, then add in the beans and crushed tomatoes.   Season with salt and pepper.  Add in as much of the cooking liquid as you want to achieve the consistency you want.  Keep in mind you still have to add the chicken back into the pot.  Let  the chili simmer for at least 30 minutes.

Using two forks, shred the chicken breast, discarding the bones.  Add the chicken to the chili and stir to combine.  Let it simmer for another 8-10 minutes.  Ladle into bowls and top with whatever you like - chips, sour cream, avocado, cheese, scallions, whatever you like!