Warm up with a bowl of hearty Black & White Bean Chicken Chili—packed with tender chicken, creamy beans, and bold spices for the ultimate comfort food fix! Perfect for cozy nights or game-day gatherings. 🍲✨
Image source: AI-generated
Creamy, protein-packed chili with a hint of spice
Serves: 6 (1⅓ cup servings) | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 50 mins
Ingredients
Base & Aromatics
- 2 tbsp oil (vegetable or olive)
- 1 cup onion, finely chopped
- 1 garlic clove, minced
Thickening Agents & Spices
- ⅓ cup all-purpose flour
- 1 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp salt (adjust if using bouillon)
Liquids
- 2 cups milk (whole or 2% for creaminess)
- 1 cup chicken broth (low-sodium preferred)
Protein & Beans
- 2 cups cooked chicken, cubed or shredded
- 1 (15 oz) can white beans, rinsed
- 1 (15 oz) can black beans, rinsed
Vegetables & Flavor Boosters
- 2 cups frozen white shoepeg corn (or sub sweet corn)
- 1 (4 oz) can mild green chiles, undrained
- ¼ cup fresh cilantro, chopped
Toppings (Optional)
- Crushed tortilla chips
- Sour cream or Greek yogurt
- Extra cilantro
- Hot sauce
Instructions
1. Sauté the Aromatics
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Add onion and garlic; sauté for 3–4 minutes until softened.
2. Create the Roux
- Sprinkle flour, chili powder, cumin, and salt over the onions. Stir constantly for 1–2 minutes to cook off the raw flour taste.
3. Build the Base
- Gradually whisk in chicken broth until smooth and thickened.
- Slowly add milk, stirring continuously to prevent lumps.
4. Add Remaining Ingredients
- Stir in chicken, beans, corn, and green chiles (with their liquid).
- Bring to a gentle boil, then reduce heat to low simmer (avoid scorching the milk).
5. Simmer & Finish
- Cook uncovered for 15 minutes, stirring occasionally.
- Stir in cilantro just before serving.
6. Garnish & Serve
- Ladle into bowls and top with crushed chips, sour cream, and hot sauce for crunch and contrast.
