White Bean Chicken Chili at Home

Ingredients

• 1 lb Ground Chicken (lean, preferably 93% lean)
• 2 tbsp Olive Oil (extra‑virgin)
• 2 stalks Celery (diced)
• 1 medium Yellow Onion (diced)
• 4 cloves Garlic (minced)
• 1 Jalapeño (seeded and minced; adjust heat to taste)
• 1 large Green Bell Pepper (diced)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 15‑oz cans White Kidney Beans (Cannellini) (drained and rinsed)
• 1 cup Sweet Corn (frozen or canned, drained)
• 0.5 cup Green Chilies (canned, diced, with juices)
• 4 cups Chicken Broth (low‑sodium)
• 1 cup Apple Beer (hard apple cider or apple ale; adds subtle sweetness)
• 2 tbsp Apple Cider Vinegar
• 1 cup Cornmeal (fine or medium grind)
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 2 tbsp Sugar
• 1 cup Milk (or buttermilk for extra tenderness)
• 1 Egg (large, lightly beaten)
• 2 tbsp Unsalted Butter (melted)
• 0.5 tsp Salt (for cornbread)

Instructions

1. Prep Vegetables

   Dice the celery, onion, and green bell pepper. Mince the garlic, seed and mince the jalapeño, and set everything aside.

   Time: PT10M

2. Brown the Ground Chicken

   Heat olive oil in a large pot over medium heat. Add the ground chicken, breaking it up with a spoon, and cook until it is almost fully cooked, about 5 minutes.

   Time: PT5M

3. Sauté Vegetables

   Add the diced celery, onion, green bell pepper, minced garlic, and jalapeño to the pot. Sauté, stirring frequently, until the vegetables soften, about 5 minutes.

   Time: PT5M

4. Bloom the Spices

   Stir in cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the spices to release their aroma.

   Time: PT2M

5. Add Beans, Corn, and Liquids

   Add the drained cannellini beans, sweet corn, green chilies (with juices), chicken broth, apple beer, and apple cider vinegar. Stir to combine.

   Time: PT2M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.

   Time: PT20M

7. Prepare Cornbread Batter

   In a mixing bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. Add milk, melted butter, and the beaten egg; stir until just combined. Do not over‑mix.

   Time: PT10M

8. Bake Cornbread

   Pour the batter into a greased 8‑inch square baking pan. Bake in a pre‑heated 400°F oven for 20 minutes, or until the top is golden and a toothpick inserted comes out clean.

   Time: PT20M

   Temperature: 400°F

9. Serve

   Ladle the hot chili into bowls, garnish with chopped cilantro, shredded cheese, or a dollop of sour cream if desired, and serve with warm cornbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

10g

Fiber

8g

Ingredient Substitutions

• Instead of Ground Chicken: Ground Turkey, Ground Lean Beef
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Celery: Carrots, Fennel
• Instead of Yellow Onion: White Onion, Sweet Onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Jalapeño: Serrano pepper, Fresh red chili
• Instead of Green Bell Pepper: Red bell pepper, Poblano pepper
• Instead of Ground Cumin: Coriander powder
• Instead of Dried Oregano: Mexican oregano
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of White Kidney Beans (Cannellini): Great Northern beans
• Instead of Sweet Corn: Fresh corn kernels
• Instead of Green Chilies: Fresh jalapeño, Poblano
• Instead of Chicken Broth: Vegetable broth
• Instead of Apple Beer: Apple cider (non‑alcoholic), Hard apple cider
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Cornmeal: Polenta (coarse)
• Instead of All-Purpose Flour: Whole‑wheat flour (will be denser)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Sugar: Honey (½ tbsp)
• Instead of Milk: Almond milk (omit for dairy‑free)
• Instead of Egg: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Unsalted Butter: Melted coconut oil
• Instead of Salt (for cornbread): Sea salt

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• 8‑inch Square Baking Pan
• Mixing Bowl
• Whisk (optional)
• Oven

Critical Steps — Do Not Skip

• Cook ground chicken only until almost done to avoid dryness.
• Bloom the spices for full flavor.
• Add apple beer and apple cider vinegar for the secret sweet‑tangy note.
• Simmer the chili low and covered to meld flavors without over‑cooking beans.
• Do not over‑mix cornbread batter; keep it slightly lumpy.

Chef Tips from the Video

• For a smoky twist, use a splash of liquid smoke with the apple beer.
• Add a tablespoon of brown sugar to the chili for extra sweetness that balances the heat.
• Garnish with fresh lime wedges for a bright finish.

Troubleshooting

Storage

Refrigerator: Store chili in an airtight container for up to 4 days. Keep cornbread wrapped in foil for 3 days.

Freezer: Freeze chili in freezer‑safe bags for up to 3 months. Cornbread freezes well for 2 months; reheat in oven.

Room temperature: Cornbread can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• Chili tastes better the next day; refrigerate and reheat gently.
• Cornbread can be baked a day ahead and reheated in a toaster oven.

Frequently Asked Questions