A delicious. and creamy white bean chicken chili, loaded with roasted corn, chicken, diced chili's and spices. This is comfort food at its best!
I'm a big fan of chili, and who wouldn't be? No matter what your diet preferences might be, there's probably a chili out there for you.
Even meatless chili like this Buffalo White Bean version is packed with so much flavor. But why has it taken me so long to post a white chili? Never mind, here it is and you should make it asap.
Tips for making white bean chicken chili
- Use already shredded rotisserie chicken for quickness and ease.
- Add a jalapeño or two for an extra kick, this chili is quite mild.
- I prefer to use cannellini beans. They are bigger than some other varieties and don't get lost in the chili.
- Reheat your white bean chicken chili over the stove or in the microwave in a pinch.
- Regular corn can be used but sautéed corn gives a great smoky flavor.
FAQ's about making your chili
Can I freeze my chili? Yes, in a sealed container for up to two months.
Can I use dried beans? Yes, just make sure to soak them for the required time and then follow the recipe.
How can I thicken my chili? Dissolve 2 tbsp of cornstarch in 2 tbsp water and add to your chili. Mix and cook for 3-4 minutes until the chili thickens.
Do I need to cover my chili when cooking? It's up to you. Covering the pot will keep the chili on the thin side because the steam is falling back into the chili. When the chili is uncovered the steam is evaporating and the chili will become slightly thicker.
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