Chili: comfort food at its finest. Just because the weather is getting warmer doesn’t mean we have to abandon chili just yet! Chili is great to make in big batches to eat all week, saving you time in the evenings because dinner is already prepared 🙂
This recipe was inspired by a can of white cannellini beans I’ve had in my pantry for a few weeks. I’ve wanted to use them for a while and when I remembered how much I love white chili, this recipe seemed like a no brainer.
For this post, I was inspired by several recipes. I combined my favorite ideas into what you now see above.
- Preparation: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients: Makes 4-6 servings
- 2 Medium-Sized Chicken Breasts, cut into cubes
- 1 Large Onion, diced
- 1 Clove Garlic, minced
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Chili Powder
- 1 Tablespoon Dried Oregano
- 4 Cups Chicken Broth
- 1 Can Cannellini Beans, rinsed and drained
- 3/4 of a can of Corn or 3/4 Cup of Frozen Corn
- 3 1/2 Cups Fresh Spinach
In a medium skillet, heat olive oil and sauté the onions and garlic. Stir around for 2-3 minutes until the onions are soft. Add the chicken cubes and continue to cook until the chicken is no longer pink.
While the chicken is cooking, pour the chicken stock into a medium sized pot and bring to a simmer. Add the cumin, coriander, red pepper flakes, chili powder and oregano to the broth. Let the flavors soak into the broth for 2-3 minutes while it comes to a boil. Once it’s boiling, add the chicken and onions, cannellini beans and corn. Stir the ingredients together. Let simmer for 3-4 minutes and then add the spinach. Allow the spinach to wilt in the pot while continuing to stir.
Let the chili simmer, uncovered, for about 20-25 minutes.
When you are ready to serve, feel free top with tortilla chips, avocado, salsa, cheese or lime wedges. Enjoy!