I decided I wanted to make a white bean chicken chili this weekend because I wanted chili to eat while we watched the OU/Texas game (BOOMER SOONER). We didn’t have any beef on hand, but we did have white beans and chicken. I in no way expected this to be as satisfying as a beef chili. I kid you not, it was though. I know, I know, I know. You are doubtful, but I promise it was. Even my beef loving husband thought so.
I do have a couple of notes for this recipe. One is that recently I discovered replacing lentils for beef in beef chili was an awesomely convincing substitute. Again, I know you don’t believe me, but it’s true! So from now on whether I am using lentils as a meat substitute in chili or not, I am going to throw some in for an extra dose of iron and texture.
The second note is that I used dry beans. I soaked them overnight and then cooked them with a mixture of enough water to cover the beans, 1 cup of salsa, and salt in the slower cooker on low for about 6 hours. Canned beans would work fine too though.
The third note is that I liked this chili best with sour cream and shredded cheddar for toppings. My husband thought it would be good with some corn added and tortilla chips. I totally agreed but wanted to keep it more chili-based then veering off into a Tex Mex style stew. There’s definitely room for variations though.
And the last note is that I used a packet of mild chili seasoning. Here is the truth that I am not ashamed to admit, I haven’t found a homemade chili seasoning mix that I like as much as the store bought. Whew, there I said. Don’t judge! But if you do have a tried and true chili seasoning recipe you like, by all means, send it my way.
White Bean Chicken Chili
– 2 cups cooked shredded chicken
– 4 cups cooked white beans, either canned beans or cooked from dry beans. Either way do not drain.
– 1 cup cooked lentils
– 1 half large onion diced
– 1 cup salsa
– 2 TBSP minced garlic
– 1 chili seasoning packet
– 2 TBSP oil
– Desired toppings, sour cream, shredded cheese, chips
1. Heat oil in a large pan over medium heat. Cook garlic and onions until onions are translucent.
2. Add chicken, beans, lentils, salsa, and chili seasoning packet. Bring mixture to a boil stirring occasionally.
3. Simmer over low heat for 15 minutes.
4. Finish with desired toppings, serve, and enjoy!