Chicken and White Bean Chili

Chicken and White Bean Chili


Do you ever look at your cupboards and realize that, for the most part, you live out of the first few inches? It gets scary to dig deeper because you never know what you will find. Long forgotten ingredients for something you thought you’d make, then forgot about, then lost the recipe for…

I knew I had two big cans of white beans back there somewhere, for a turkey chili recipe…that was in a book…. I realized I tossed recently. So I dug around on epicurious and came up with a recipe that I modified slightly (really, cooking is all about flexibility) to meet the ingredients I had on hand. And oh yum, on a crappy cold rainy day…this just hit the spot.


Chicken and White Bean Chili

2 Tbsp olive oil
2 chopped onions
1 large red or orange bell pepper, chopped
6 garlic cloves, chopped
1 lb ground turkey thigh meat, or chicken breast meat (I used a combination)
3 ½ tablespoons chili powder (I only had 2 Tbsp left so I added a tsp of ancho chili powder to kick up the heat)
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained
2 15-ounce cans diced tomatoes in juice (I only had one so I added some tomato sauce from a half a leftover jar in the fridge)
½ cup chopped fresh cilantro (whoops, forgot to add that…I only had parsley anyway though so no matter)

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.

Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes.

Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes.

Simmer until chicken is cooked through and chili is thickened, about 25 minutes.

Season chili to taste with salt and pepper.

Mix in cilantro (or parsley…or nothing) and serve.


Warmed up and sniffling now.

Next challenge is three cans of pumpkin, three cans of evaporated milk (don’t really know how many pies I planned to bake at some distant point in the past!), and three cans of sweetened condensed milk.


November 23rd, 2009|Food Mood|3 Comments


  1. Marne November 25, 2009 at 6:25 am

    Hmmmm, funny thing about teenagers in the house….not too much makes it to the back of the cupboards. Most of the time they are bare. 🙂 That said, I think I have a mix for tempura batter back there somewhere. Not sure what I was planning when I bought that.

    • The Philosophical Fish November 25, 2009 at 9:13 am

      Guess I should borrow them once in awhile to clear out ours 😉

      Tempura batter….. how about making tempura battered fish? In your neck of the woods you can actually get fresh cod! Mmmmmmm!

      • Marne November 26, 2009 at 5:55 am

        You can borrow them any time!!! I guarantee you that after a couple of days you will be able to see the back of your cupboards! That’s why I now grocery shop three times a week and I hide food in our closet….seriously.

        Hmmmm, never thought to make tempura battered fish. Might have to see what I have in the freezer.

Comments are closed.

%d bloggers like this: