by September 14, 2012 at 12:00 pm 1,977 3 Comments

“White Bean Chicken Chili”

From Rachel Nania. Check out her blog, Sear, Simmer & Stir. Follow Nania on Twitter @rnania, email her at rachel[AT]

(… Because it’s that good.)

While enjoying this past weekend’s (somewhat) cooler air, my husband managed to ruin my morning stroll when he uttered my three least favorite words: It’s football season.

Really? Already?

Yes, my friends. It’s football season… already. A sure sign that summer is over and fall is quickly moving in. And while there are some things I love about football season (making warm dishes in the crockpot and drinking beer in the afternoon — need I say more?), I also know that my Sundays are on lockdown for the next six months.

But I must be positive; and so, I look forward to the traditional “football food” (not the cocktail wiener kind). I’m talking about chili. Lots and lots of warm, hearty chili with homemade cornbread, served alongside a cool, refreshing IPA.

This white bean and chicken chili recipe is one of my favorites. Yes, it has meat in it. And yes, I am a vegetarian (except for the occasional hotdog, buffalo wing, or Beef Jerky), but I also make an exception for this dish. The chili is super thick and flavorful, and can be as spicy as you like (I like it hot). So next time you are holed up in your living room, cheering on the Patriots (ehhem — yes, the Patriots!), try this chili and spice up your fall.

(Note: I’ve also made this chili for a DC United tailgate… and it was beautiful! So pack it up for your tailgating experiences, too!)

White Bean Chicken Chili


  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 large white or yellow onion, chopped
  • 2 large cloves of garlic, chopped
  • 2 lbs of lean, ground chicken (or turkey – I’ve used both before)
  • 2 tsp sea salt
  • 2 tbsp ground cumin
  • 3 tbsp chili powder
  • 1 tbsp oregano
  • 2 cans of drained and rinsed Cannellini Beans
  • 1 bag frozen corn
  • 1 bag frozen, chopped spinach (use a big bag for that extra boost!)
  • 4 cups chicken stock
  • 2-3 fresh jalapeño peppers, sliced


  1. In a dutch oven or deep sauce pan, heat the olive oil and butter over medium high heat.
  2. Once the butter is melted, add the onion and cook until translucent.
  3. Add the garlic and cook for about 30 seconds.
  4. Add the ground chicken or turkey to the pot, and season with the sea salt, cumin, chili powder and oregano. Stir frequently until the meat is cooked through.
  5. Pour in the drained and rinsed cannellini beans, the frozen corn, the spinach and the chicken stock.
  6. Let the mixture cook and simmer for about 10 minutes; then slice and add fresh jalapeño peppers. (Adjust this to your taste preference… maybe start out with 2-3 medium-sized peppers, let the chili cook and then add more).
  7. Let the chili cook on low for at least one hour (longer if you prefer).
  8. Serve with your choice of fixings!

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