White Bean & Chicken Chili
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion , finely diced
- 3 stalks celery , finely diced
- 1 poblano pepper , seeded and finely diced
- 1 red bell pepper , seeded and finely diced
- 3 large garlic cloves , minced
- Salt and pepper
- 1 4- ounce can diced green chiles
- 3 15- ounce cans cannellini or navy beans , drained and rinsed
- 6 cups low sodium chicken broth
- 1 rotisserie chicken , meat shredded (skin and bones discarded, or you can save the bones for stock)
- Toppings: sour cream , shredded Monterey jack cheese, chopped green onions, chopped cilantro, diced avocado, crushed tortilla chips and/or hot sauce
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion, celery, poblano pepper, red bell pepper and a pinch of salt and pepper. Sauté, stirring occasionally, until softened, about 8-10 minutes. Add the garlic and stir until fragrant. At this point you can either finish cooking the chili on the stovetop or in a slow cooker. If cooking on the stovetop, dump the remaining ingredients (except the toppings) into the pot with the vegetables and season with salt and pepper. Bring to a boil then reduce to a gentle simmer and cook for anywhere from 45 minutes to 2 hours, depending on how much time you have and/or how lazy you’re feeling (this is a very forgiving chili), or until the vegetables are tender and the chili has thickened slightly. If using a slow cooker, scrape the vegetables into the slow cooker, add the remaining ingredients, season with some more salt and pepper and cook on low for a couple hours. Taste and season with more salt and pepper as needed. Do Ahead: The chili can be made up to 3 days in advance. It can also be frozen for up to 2 months.
- To serve, ladle the chili into bowls and serve with the toppings of your choice. Enjoy!