| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 (14.5-ounce) cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 670 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 52 g |
| Cholesterol | 150 mg |
| Sodium | 1329 mg |
| Serving Size | 1 of 6 servings |
| Calories | 670 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 52 g |
| Cholesterol | 150 mg |
| Sodium | 1329 mg |
Reviews
I love this we make it for dinner one night then use it for chili cheese dogs the second night. SO good.
This is so easy to make, and so delicious. I’ve made it lots of times and it’s funny how the heat of the peppers varies – sometimes poblanos are spicy, and sometimes they aren’t, so it’s a good idea to taste them when you’re chopping them up, and adjust your other spices accordingly. Love all the Neely’s recipes!
I used regular chili powder and added a can of corn. No extra slices except had to add olive oil to the onions and peppers. Yummers!
I added some extra spices, I also think it would be good with an extra kind of bean. Maybe garbanzo. But this is what I was craving
Great recipe! We love it. Only we used regular chili powder because that’s what we had in stock.
This chili was delicious! I wanted a smaller amount and cut everything in half except the seasonings (by mistake) but it was just perfect!
Made this several times. Easy and always turns out great. Reheats well for lunch a day or so later as soup when some additional chicken broth is added for the reheat.
Easy and delicious.
Easy and very good! We added shredded cheese on top, as well!
Amazing flavors! So easy to make, it will be in my weekly rotation! I followed recipe, doesn’t need any changes. YUM-O!!!!!