White Bean and Chicken Chili

When it’s cold outside, not much sounds better than a warm bowl of chili. This recipe provides a welcome variation to the usual beef-and-pinto bean combo. Even better, you don’t have to spend all day in the kitchen to enjoy this dish!  For one thing, the precooked Rotisserie chicken makes things quick and easy.  And, although I use dried beans, you could use canned beans in a pinch. For the peppers, I suggest New Mexico Hatch, but a mix of poblanos and jalapeños would work just as well. Best of all, instead of weighing you down like some chili can, this version is light and refreshing, similar to a soothing Mexican soup. 

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