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I remember the day like it was yesterday ... I really didn't like beans. At all. Well, green beans were okay, but all those other beans; kidney beans, lima beans, pinto beans, etc? I thought they were all quite disgusting. There was something about the texture ... yuck! I couldn't stand them.
But mom taught all six of us good manners, so, when I was invited to a friend's house and her mom served a BIG bowl of chili, loaded with BIG, dark red beans, I did what any respectable bean-hating person would do; I didn't say a thing. But I didn't eat the beans either. Since I was really hungry, I did eat the chili; and when I was all finished ..... there wasn't a bean left in the bowl!
Now, you might be thinking that I'm a magician, but it wasn't anything that spectacular or fun. Picture this; with each spoonful, I very carefully rolled the food around in my mouth, swallowed the good stuff with the nasty beans remaining isolated in my mouth. Then, while I had them quarantined, I would quite nonchalantly bring my napkin up to my mouth and silently eject the beans with no one the wiser. Brilliant, right?
Ah, maybe not ...
My friend's very kind and soft-spoken mom didn't say a word about the chili or my behavior during the meal. In fact, I thought for sure she was paying no attention to me. Was I ever mistaken. After everyone was finished eating (and I was trying to figure out how to deposit the beans into the trash, without being noticed), she looked directly at me and said ever so sweetly, "Chrissy, would you please bring your napkin up to the table"............. Busted!
I found out years later that she was doing everything she could to keep from laughing hysterically during the entire meal. I guess you might say, the moral of this story is; "Moms can read you like a book, so don't even think about trying to pull the wool over their eyes."
Funny thing, when I grew up, I learned to love beans, every kind of bean! I love making soups and chili's with lots of beans, since they're not only really yummy, but healthy and nutritious too. Beans are full of protein, complex carbs, fiber, B vitamins and potassium. They're a staple in many countries around the world, and studies have actually shown beans to be a dietary component affecting longevity.
These days, here at the Café, we make lots of different types of chili's; with beef roast, pork, and steak, Sometimes I add unconventional veggies. This time I had a beautiful rotisserie chicken and decided that a pot of White Bean Chicken Chili would be great for quick meals on the run and weekday lunches. I always love to add lots of healthy veggies to my soups and chili's. This one has onions, carrots, celery and yellow bell peppers. It also has a touch of smokiness, as the recipe starts out with sautéing two strips of chopped bacon. It's wonderful served with chips and garnished with a dollop of sour cream, Greek yogurt, cheddar cheese or a scatter of finely chopped fresh cilantro leaves.
This chili would be a great dish to make ahead for the upcoming holidays, when you'll probably have extra mouths to feed and not a lot of time to cook. It keeps for 3-4 days in the fridge and freezes beautifully. Remove it from the freezer the night before and let it thaw overnight. My husband took some to work as a lunch treat for his co-workers this past week with a bag of tortilla chips. They loved it and I think you will too!
- 2 strips bacon sliced crosswise in ¼-inch pieces
- 2 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 1 medium onion cut in ¼-inch dice
- 2 stalks celery cut in ¼-inch dice
- 1 medium yellow bell pepper cut in ¼-inch dice
- 3 medium cloves garlic minced
- 1 small jalapeño seeded and finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon dried oregano
- 4 cups low sodium chicken broth
- 3 medium carrots cut in ¼-inch dice
- 1 teaspoon sea salt
- 4 19- ounce cans white beans*
- 3 cups shredded cooked chicken breast I use leftover chicken or rotisserie chicken
- ½ cup half and half
- ¼ cup chopped fresh cilantro
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Place bacon in a large dutch oven and cook over medium heat until golden and beginning to get crisp. Remove cooked bacon with a slotted spoon to a plate lined with several thicknesses of paper towels. Set aside.
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Add olive oil to bacon fat in pan. When oil is hot, add onions, celery, bell pepper, garlic and jalapeño to pan and cook until soft, about 4-5 minutes. Add flour, cumin, chili powder and oregano and cook 2 minutes, stirring continually.
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Slowly add chicken broth, continuing to stir. Bring to a boil then add carrots and sea salt. Reduce to a steady simmer.
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Rinse and drain beans. Mash 2 cups (approximately 2 cans) of the beans with a fork until fairly smooth. Add beans, mashed bean mixture, reserved bacon and chicken to simmering broth. Cook 15-20 minutes or until carrots are very tender.
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Add half and half and cilantro and stir to combine. Serve hot with tortilla chips and garnish with extra cilantro and/or a handful of cheddar cheese. It's also great with a dollop of sour cream or Greek yogurt.
* I like to use several different varieties of white beans in different sizes. This time, I used 2 cans of Cannellini beans and 2 cans of butter beans. Great Northern would also be fine.
Kasey says
making this now! Think I can make up to the half and half step and leave on the stovetop for a while. Then add half and half when ready to eat?
Chris Scheuer says
Yes, definitely!
sheila m says
Am planning to try a number of delicious looking recipes from your blog . There is one in particular, pork tenderloin chili, that I can seem to pull up again. Pulled it up once but no longer able to. Tried under pork and chili headings and was unsuccessful. Thank you
Chris Scheuer says
Hi Sheila, could it be this one? http://thecafesucrefarine.com/2013/01/pork-tenderloin-and-butternut-squash-chili/
Kathy says
Chili is such a favorite in my house. I actually bought some ground turkey today to make a turkey chili tomorrow. Yours looks particularly delicious! Nice post!
Kim G. says
Acutally, I never had a white chili and I have to say, this one looks darn good Chris!!!!
Tricia Buice says
I just don't have a good chicken chili recipe so thanks for this - looks perfect for me. I was not a big bean eater and hated milk too. I can't remember playing hide the bean - but I bet it was adorable!
bellini says
I had canned brown brans on toast every Friday night I was growing up. Being traumatized thus it has been a log road to loving and enjoying beans in my diet:D
Vicki Bensinger says
We love chicken chili around here but I'm always look to try out new versions. This not only looks delicious but I'm sure would be a huge hit at home.
Laura (Tutti Dolci) says
Such a funny story, I would have loved to be at that dining table! White bean chili is my absolute favorite and yours looks wonderful!
Lynn@Happier Than a Pig in Mud says
I love beans any way I can get them! Your white chili sounds great Chris, cute story:@)
Mr. & Mrs. P says
Chris, love this chili recipe!!! Michaels grand father would love this. He is obsessed with white beans… Michaels mom makes him this huge batch of white beans that he eats like a soup with bread.. We need to surprise him with this.. Thanks for the recipe… Pinning for later because we are in Boston for the long weekend, trying to soak up some of fall and this gorgeous foliage.
Pam says
It looks hearty, filling, and so delicious.
Pamela @ Brooklyn Farm Girl says
I'm a bean lover but with age I've learned to love them more and more, down to just eating them right out of the can - don't think there's a bean that I've met that I don't love. I am loving this chili, definitely going on the menu!
The Mom Chef says
Oh, I love that story. I think it was wonderful that you tried to make it look like you loved the chili, every part of it, instead of just telling your friend's mom that you didn't care for beans. Your mom raised you well. 🙂 I still don't like lima beans, but I do enjoy every other kind, and white bean chili is one of my favorite comfort foods. This looks delicious.
Chris Scheuer says
I should have probably grown up in Maine. I wouldn't have missed out on so many good beans for so many years 🙂
Denise Browning@From Brazil To You says
It looks comforting and super delish, Chris! It is so ideal to warm the body on chilly days. I need a bowl of it... Pinned!
Andrea_TheKitchenLioness says
Dear Chris, the other day I made chili, the regular kind but I am getting bored with that recipe and I will most definitely try your white bean chickne chili next time - it looks so different from our regular fare and so fabulous. A wonderful recipe for next time - and those beans, I must admit it took me a while too to appreciate them - and I love that very funny story!
Madonna/aka/Ms Lemon of Make Mine Lemon says
Chris, this sounds delicious. I heard that beans are not allow in Texas chili.
easyfoodsmith says
I love beans and lentils and I have them everyday. However, I have never tried to pair them with chicken or meat. I would love to give a try to your recipe. Thanks for sharing 🙂
Angie Schneider says
I love beans! This looks very delicious with the flavour combo.
Joyce Olson says
Chris,
Such a pretty chili too-and I love the idea of being able to freeze it. I already can see our family eating this one night in December after seeing the play Frosty The Snowman! Pinned it too-
Claire @ Claire K Creations says
Oh so clever you thought you were! I remember I was at a friends' house to dinner and they had visitors so we were in the formal dining room. Her mum served soup and neither of us liked it. We then realised that adding croutons made the soup look like it was disappearing. Oh so clever we thought we were. We were left with a big bowl of soggy croutons but the soup had 'disappeared.'
Chris Scheuer says
Haha Claire, that is so funny, I think you and I were made from a similar mold :).
Jennifer@ Peanut Butter and Peppers says
I love this chili! My Husband is pretty traditional when it comes to chili and I'm betting he would eat this! Bookmarking another one of your recipes!
Sandra Lee says
My youngest daughter won't touch chili made with kidney beans and beef. However, she loves eating and making chicken white bean chili. I will share your recipe with her. Love that you added bacon.
Kitchen Riffs says
I used to feel the same way you did about beans, but love them now. Chili is such a great dish - you can do so many different things with it. I've made something similar to this in the past, although it's been several years. Yours looks terrific - I need to do this again. Thanks for this.
Jennifer Fox says
This looks delicious! Can you tell me what would be a good cooking time if I did this in the crockpot? Thanks, Jennifer @bestfoodfacts
P.S. Looking forward to meeting you at Mixed!
Chris Scheuer says
That's a great question Jennifer. With the beans and chicken being already cooked I would just put it on low on the slow cooker for 3 or 4 hours or until the carrots were nice and tender.
That's so exciting that you'll be at Mixed! Thanks for letting me know, can't wait!