White Bean Chicken Chili in Mini Bread Bowls
Warm and hearty, this chicken and white bean chili is comfort food at it’s delicious best! Nutrient dense and easy to make, this recipe is another great collaboration with Erin Walker of A Little Salt blog.
- Pulse
- Beans
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1 bread bowl (1/6 of recipe)
- Calories 451
- Fat 9 g
- Saturated Fat 3 g
- Cholesterol 58 mg
- Carbohydrate 57 g
- Fibre 9 g
- Sugars 7 g
- Protein 36 g
- Sodium 816 mg
- Potassium 899 mg
- Iron 6 mg
Ingredients
- 1 Tbsp (15 mL) butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup (125 mL) celery, chopped
- 1 red bell pepper, cored & diced
- 3 cups (750 mL) cooked Great Northern beans (see tips)
- 1 can (12 oz/341 mL) corn, drained (or 1 cup fresh or frozen corn)
- 3 cups (750 mL) shredded cooked chicken (a rotisserie chicken works well!)
- 1 Tbsp (15 mL) cumin
- 1/2 Tbsp (7 mL) paprika
- pinch of red chili flakes
- 4 cups (1 L) chicken broth
- 1 tsp (5 mL) salt, to be used throughout the recipe
- pepper, to taste
- 6 large burger buns
- 1/2 cup (125 mL) shredded cheddar cheese
- 1-2 scallions, sliced for garnich
Directions
In a large soup pot, melt butter over medium heat. Add onion, garlic, celery and a pinch of salt and pepper, and cook until softened and fragrant, about 5 minutes. Add red pepper and cook for 2 minutes.
Add beans, corn, chicken, cumin, paprika, red chili flakes and a pinch of salt. Stir gently, to bloom spices. Slowly add the broth, and bring to gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Taste, and season with salt and pepper, if desired.
Remove 3 cups (750 mL) of soup to a blender pitcher, and blend until smooth. Pour blended soup back into the pot, stirring to combine. Keep heat on low to simmer.
Meanwhile, turn the oven on broil. Cut off top of buns, and remove bread from inside to create a bowl. Save the bread chunks to dip in the chili, or for bread crumbs for future recipes.
Sprinkle a bit of cheese in the bottom of each bread bowl and arrange bowls on a cookie sheet, broiling for 3-5 minutes, until edges are starting to brown.
Fill bowls with a generous helping of chili, top with remaining cheese and a generous sprinkle of scallions. Enjoy!
tips
Great Northern beans are a type of white bean grown in Southern Alberta. You can also use white kidney, cannellini or navy beans.
Not ready to cook beans from scratch? You can use canned white beans instead! A 19 oz/540 mL can of beans, drained & rinsed yields 2 cups/500 mL cooked beans and a 14 oz/398 mL can of beans, drained & rinsed yields 1 1/4 cups (300 mL) cooked beans.
Working with dried beans:
- To make 3 cups (750 mL) Great Northern Beans from dried beans, rinse and drain 1 1/4 cup (300 mL) dried Great Northern beans. Choose your soaking method:
- Overnight soak: Combine rinsed beans with 4 cups (1 L) water, ensuring beans are completely covered and soak for a 8 to 24 hours.
- Quick soak: Combine rinsed beans with 4 cups (1 L) water, ensuring beans are completely covered. Bring to a gentle boil for 3 minutes, then remove from heat. Cover and let stand for 1 hour.
- Drain soaking water from either method and rinse beans with cool water.
- In a large pot, combine soaked beans with enough fresh water to cover beans by 1-inch (2.5 cm) and bring to a gentle boil.
- Simmer for 60 to 90 minutes or until beans reach the desired tenderness. When a bean is fully cooked, the skin is still intact but the bean can easily be smashed between two fingers.
- When ready, drain any excess water and gently rinse.
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