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Chicken and White Bean Chili

A bright and sunny spring chili with artichoke hearts and topped with avocado and sour cream. I recommend not skipping the sour cream (unless you are dairy free) because it melts into the chili giving it a wonderful, thick creamy consistency!

Course Main Course
Cuisine American
Keyword comfort food, easy dinner recipe, spring recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 1 large sweet white onion peeled and diced
  • 1 pound ground chicken breast or dark meat, up to you
  • 2 tablespoons olive oil
  • sea salt and pepper to taste
  • 2 cloves garlic minced or grated with a microplane
  • 1-15 oz can white beans also called navy beans or Great Northern Beans
  • 1 cup hominy or regular corn if preferred, hominy is usually found nexted to the canned corn
  • 1-15 oz can artichoke hearts packed in water drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper start with 1/2 teaspoon and add more at the end if desired. I usually end up using more
  • 2 cup diced tomatoes
  • 2 cups chicken stock
  • 2 avocados
  • 1 cup Sour cream
  • 6 sprigs fresh cilantro

Instructions

  1. Place stock pot on high heat, add olive oil, chopped onions and ground chicken
  2. Cook stirring frequently for about 7 minutes, turn heat to medium if needed
  3. Sprinkle generously with sea salt and freshly ground pepper
  4. While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
  5. Add garlic, chili powder, cumin and cayenne to meat and onions
  6. Stir and cook for another minute until fragrant, be sure to mix seasoning in well
  7. Add tomatoes, white beans, artichoke hearts, hominy and chicken stock
  8. Bring to a boil, cover pot with lid
  9. Turn down to a simmer and cook for 12 more minutes
  10. While chili cooks, slice avocados
  11. Before plating chili, taste and add more sea salt, pepper or cayenne if needed
  12. Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro