Have you ever bought one of those packs of beans from the grocery store? You know the ones, they have 17 different flavors of legume in the assortment and a recipe for the same old soup on the back every time you pick it up.
Well, I just so happened to have one such bag gracing the inside of my pantry a few weeks back that was bellowing at me to eat it. Being the adventuresome food blogger that I am, I decided to veer away from the bean sack’s dinner plans and instead attempt to create a dish of my own. It would be a chili dish. And while I was at it, I resolved to make it a chicken based chili. And if I was going to use chicken, why not take it one step further and make the base be something other than tomatoes. I was on fire; the inspirational juices were flowing like a glass of cool water on a hot summer day.
I threw in a little of this, and a bit of that. The steam was rising and the water was bubbling. All I needed was my witches hat, a wart and a good cackle, and I would have been concocting one seriously wicked witches brew. When the smoke cleared and the spoon was laid to rest, what remained was one seriously delicious white chicken chili.
You know you want some. So grab your witches hat and a pot for brewing and we’ll get started
Begin by cooking up the beans according to the package directions.
I just had to shoot a picture of my beans soaking in their “pre-cook” water bath. Aren’t they beautiful? One of the best parts about these bags of beans are all the gorgeous colors of legume they throw in there.
To make the chili, you’ll need to boil up some chicken in a little broth. Once it’s cooked through, pull the chicken out and shred ‘er up.
Mix together a little cornstarch and water. Add it into your broth and bring to a boil to thicken up. Once it starts to thicken, turn the heat back down and add the chicken back in along with some corn, bell pepper, onion, garlic, chiles, a tomato and some fresh lime juice.
Next up, the spice dump. Mmmm. Love a good spice dump.
Last up, you’ll add back in the beans, some cilantro and your salt and pepper to taste.
Time to get your cackle on. Grab a bowl and enjoy the fact that you now have not one, but two different ways to prepare that package of beans taking up residence in your pantry.
17 Bean White Chicken Chili
Total Time: 45 min
Ingredients:
1 Pound Assorted Dry Beans, Cooked According to Package Directions
5 Cups Chicken Broth
3 Chicken Breasts
3 Tbsp Cornstarch
3 Tbsp Cold Water
1 Cup Corn
1 Bell Pepper, Chopped
1/2 Large Onion, Chopped
2 Cloves Garlic, Minced
1 Can Diced Green Chiles
1 Tomato, Chopped
1/2 Lime, Squeezed
1 Tbsp Cumin
1 Tbsp Chili Powder
1 tsp Oregano
1 tsp Corriander
1/4 tsp Crushed Red Pepper
1/4 tsp Pepper
1 Small Bunch Cilantro, Chopped
Salt to Taste
Directions:
Cook your beans according to package directions.
Add the broth to a large pot and bring to a boil. Add in the chicken and cook through.
Shred chicken and set aside.
Mix together the water and cornstarch. Add to broth and boil for a minute until slightly thickened.
Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime.
Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper.
Add the cooked beans into the chili along with the cilantro.
Salt to taste and let simmer on low heat covered until ready to eat.
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[…] You’ve seen the pre-packaged, not so flavorful, chili packets. Now, let us show you the real-deal. Homemade chili from 17 flavorful beans with a splash of chicken. Check out the recipe and the full commentary at MommieCooks. […]
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Definitely gonna have to try this : )
This looks awesome. I love the addition of the green chiles (of course). You are the cutest dang witch I’ve seen round these here parts!
Your recipe looks great, and the multicolored and multisize beans are so pretty! But my favorite part is that adorable pot shaped bowl that you served it in. It’s insanely cute.
This is a great recipe!!! I LOVE it!!! I haven’t seen the mix bean bag, but I sure I can come up with my own, I buy all types of legumes anyway. Have a great Day 🙂
I’m not a huge bean lover but this looks good enough for me to eat!! anne
I have that seventeen bean mix prepped right now. No chili fixin’s though. Bummer!
delish – nuff said!
What a wonderful creation – my taste-buds are dancing around at the thought of such a lovely tasty chilli.
🙂 Mandy
I love the variety of beans and spices in your chili, and not an ounce of oil. So healthy!
I saw this on Tastespotting and I thought, “17 Beans???? Unbelievable!!” 🙂 It looks so cute in that little yellow pot! And I love all the colors of the beans.
Mmmmm, good plan to use up those bean bags! I’m giving it a go!
Love this recipe, I absolutely adore white bean chili
Smart! I never thought of changing up those bags. What a great idea.
You made me laugh with your desciption of you in the kitchen 🙂 I have never made a white chili. Yours look so good and tasty. Love all the spices in there.
I have a witch hat too and I love creating some magic in the kitchen. This little pot of chili is so hearty and inviting!
i knew beans were delicious and nutritious, but i had no idea they could be so beautiful! great batch o’ chili, julie. 🙂
Sounds and looks delicious to me!
This soup looks really, really delicious, Julie!
Sounds AMAZING! I’ve never had or made white chili but now I think I might be making some of this stuff soon! 🙂
That soup looks divine! Thanks for sharing.
Oh wow, this is an amazingly delicious and tempting post. Right up my alley!!!
Have a great weekend!!
🙂
ButterYum
This looks incredible! And another great way to use up leftover chicken! Love it 🙂
So I saw this recipe whilst stumbling last week and decided that I HAD to try it. I went out and bought all of the supplies and finally made it last night. It was a.mazing. The only difference was that I left out the diced green chiles and didn’t add any cheese or sour cream (trying to save calories!), but it was still delicious! The only thing I didn’t like was the directions on my mixed legume bag said I could soak the beans by boiling for 2 minutes and setting it aside for an hour. Well, that’s a lie. DEFINITELY soak longer. If I read the directions when I bought it I would have done it over night. I just needed to let it simmer for longer than I anticipated to soften the beans, but I figured I would pass this on to anyone who was trying the same method.