A bit different from the White Chicken Chilis out there, this one is a rich, earthy, spicy chili that just happens to have white beans and chicken. A deep tomato base and a good amount of spice make this a chili more suited for an adult audience (unless your kids are like mine!)
This is an incredibly complex flavoring; 40 minutes from start to finish, and it tastes like it simmered for hours. I adapted it from Mad Hungry and fabulously frugalized it.
If you decide to reduce the heat level, start with the lowering the amounts rather than eliminating the three chiles in the recipe, the chipotle, jalapeno and the chile powder – together, they give such a wide range of flavor and a depth to the chili that would be missing otherwise.
I often double this recipe because this is not a huge pot of chili to start with and chili is so much better the next day…I just can’t bear the thought of no left overs! Sometimes, I just double to freeze half for another day.
Chipotle White Bean & Chicken Chili
- 1 jalapeno chile, halved (seeded if desired)
- 2 yellow onions, peeled and halved
- 4 garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes or equivalent amount of breast
- 2 to 4 tablespoons chile powder
- Salt to taste
- 1 to 2 canned chipotle chiles in adobo sauce, finely chopped
- 1 large can (29 ounces) whole tomatoes, broken up, juice reserved for another use
- 1 3/4 cups homemade or store-bought low-sodium chicken stock
- 1 can (15 ounces) white or pinto beans, drained
Drain tomatoes, reserving liquid. Preheat broiler rack three inches from heat source. Arrange jalapeno, onion and garlic, cut side down on a rimmed baking sheet, lined with foil for easy clean up. Broil until starting to char, about 10 minutes, remove. Chop onion and mince jalapeno and garlic. Set aside.
Add oil to a large, heavy Dutch oven (preferably enamel cast-iron) and place over medium-high heat. Add chicken and allow to sear before stirring, five to six minutes, then remove to a plate. Work in batches if necessary.
Reduce heat to medium and add onion mixture. Cook, stirring now and then until golden brown. Push aside onion mixture and add chili powder and salt, stirring until it is fragrant and begins to darken, about a minute. Stir in chipotle and chicken, raise heat to medium high and add tomatoes, stirring to loosen darkened bits on the bottom of the pan. Stir in the stock and cook for about 20 minutes at a simmer. Add beans and simmer until heated through, about 10 more minutes.
Serve with desired toppings, and/or cornbread, or perhaps ‘Spider Bread,’ one of my favorite things in the world!
from the kitchen of www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Per Serving (excluding unknown items): 277 Calories; 10g Fat (31.4% calories from fat); 23g Protein; 24g Carbohydrate; 7g Dietary Fiber; 55mg Cholesterol; 973mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
White Chicken Chili made September, 2011 and priced at $2.43; remade July 2014 for $3.72.