This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out.
3 Tbsp unsalted butter
1 large yellow or red onion, finely chopped
10 garlic cloves, finely chopped
1 jalapeño, minced
3 cans (4-oz) chopped green chiles, hot, mild or a combination
2 tsp ground cumin
2 tsp onion powder
1 tsp dried oregano
½ tsp ground cayenne
2 lbs boneless, skinless chicken thighs
3 cups chicken stock
2 cans (14-oz) great Northern beans, drained and rinsed
1 ½ cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 Tbsp)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
You can also cook the chili in a Dutch oven on your stovetop. In step 2, add 4 cups stock instead of 3 cups and bring the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the chicken is tender, stirring occasionally, about 35 minutes.