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Southwest Chicken & White Bean Chili

Southwest Chicken & White Bean Chili

Ingredients

  • 2 ½ lb. boneless, skinless chicken thighs

Chicken Rub

  • 2 tbsp. olive oil
  • 2 tbsp. Wright’s Hickory Seasoning
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tbsp. cilantro chopped, fresh
  • 1 tsp. cumin, ground
  • 1 tsp. coriander, ground
  • ½ tsp. allspice, ground
  • 1 tsp. spanish paprika

Chili

  • 2 tbsp. olive oil
  • 1 ½ c. Spanish onions, diced
  • 1 ½ c. red bell pepper, diced
  • 4 tbsp. all-purpose flour
  • ½ c. Regina Fine Sauterne Cooking Wine
  • 4 Ortega Fire Roasted Jalapenos
  • 4 c. Las Palmas Crushed Tomatillos
  • 2 c. low sodium chicken base
  • ¼ c. Wright’s Hickory Seasoning
  • 2 dried ancho chiles, rehydrated and finely chopped
  • 2 tbsp. light chili powder
  • 2 tsp. cumin, ground
  • 2 tsp. coriander, ground
  • 2 tsp. cinnamon

Directions

  1. Completely coat chicken thighs with chicken rub mix and roast at 400 degrees for 10-15 minutes. Allow to cool and rough chop chicken thighs.
  2. In a medium stock pot add olive oil and lightly sauté onions and peppers, add flour and deglaze with white wine.
  3. Add chicken and remaining ingredients except for beans. Bring chili to a simmer and continue to simmer for 30 minutes.
  4. Add beans and continue to simmer for an additional 15 minutes. Adjust seasoning.