The Most Underrated Chili Ever!

Ingredients

• 2 Tbsp Unsalted Butter (cut into small pieces)
• 1 medium Onion (diced)
• 1/2 cup Red Bell Pepper (diced)
• 1/2 cup Green Bell Pepper (diced)
• 1 whole Jalapeño (seeded and minced (optional for extra heat))
• 1 Tbsp Garlic (minced or garlic paste)
• 1 tsp Better Than Bouillon Chicken Base (dissolved in a little broth)
• 1 tsp All‑Purpose Seasoning (or salt & pepper to taste)
• 3 Tbsp All‑Purpose Flour (for roux)
• 6 cup Chicken Broth (low‑sodium preferred)
• 2 can White Beans (Great Northern or Cannellini) (15 oz each, drained and rinsed)
• 1 tsp Italian Seasoning
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 5 oz Diced Green Chilies (canned) (drained)
• 1.5 tsp Frank’s Hot Sauce (adjust to spice preference)
• 1 tsp Worcestershire Sauce
• 4 cup Rotisserie Chicken (deboned, skin removed, chopped)
• 1/3 cup Half‑and‑Half (room temperature)
• 8 oz Cream Cheese (room temperature, cut into cubes)
• 1 cup Frozen Corn Kernels (thawed)
• 1 Tbsp Lime Juice (freshly squeezed, for garnish)
• 6 Tbsp Sour Cream (for garnish, 1 Tbsp per serving)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1/2 cup Tortilla Strips (store‑bought or homemade, for garnish)

Instructions

1. Prep the Ingredients

   Dice the onion, red and green bell peppers, and jalapeño; mince the garlic; drain and rinse the beans; cube the cream cheese; measure all spices and liquids.

   Time: PT5M

2. Sauté Vegetables

   Heat the Dutch oven over medium heat and melt 2 Tbsp butter. Add the diced onion, bell peppers, and jalapeño. Cook, stirring occasionally, until softened and lightly caramelized, about 4–5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic and Seasonings

   Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the Better Than Bouillon, all‑purpose seasoning, and a pinch of salt and pepper.

   Time: PT1M

   Temperature: medium heat

4. Make the Roux

   Sprinkle the 3 Tbsp flour over the sautéed vegetables. Stir continuously for about 1 minute until the flour turns a light golden color and the raw taste disappears.

   Time: PT1M

   Temperature: medium heat

5. Add Chicken Broth Gradually

   Pour in 2 cups of chicken broth while stirring to incorporate the roux. Once smooth, add the remaining 4 cups broth, stirring constantly. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium heat

6. Incorporate Beans and Spices

   Stir in the drained white beans, Italian seasoning, cumin, chili powder, smoked paprika, diced green chilies, hot sauce, and Worcestershire sauce. Mix well.

   Time: PT2M

   Temperature: medium heat

7. Add Chicken and Simmer

   Add the chopped rotisserie chicken to the pot. Reduce heat to a low simmer, cover, and let cook for 15–20 minutes, allowing flavors to meld.

   Time: PT20M

   Temperature: low simmer

8. Finish with Cream Cheese and Half‑and‑Half

   Stir in the room‑temperature cream cheese cubes and 1/3 cup half‑and‑half. Continue stirring until the cream cheese is fully melted and the chili is creamy.

   Time: PT5M

   Temperature: low simmer

9. Add Corn and Final Simmer

   Add the thawed corn kernels. Simmer uncovered for another 3–5 minutes, allowing the corn to heat through and the chili to reach desired thickness.

   Time: PT5M

   Temperature: low simmer

10. Plate and Garnish

    Ladle the chili into bowls. Top each serving with a dollop of sour cream, sliced jalapeño, tortilla strips, a drizzle of lime juice, and chopped cilantro.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

30 g

Fat

12 g

Fiber

7 g