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