White Bean Chili

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

A lighter take on chili with shredded chicken, white beans and corn simmered in aromatic spices. Easy to make, filling and perfect for gatherings or weeknight dinners!

INGREDIENT - Serves 4-6

2 Tbsp olive oil

1 onion, diced

½ cup celery, diced

1 green bell pepper, diced

3 cloves garlic, diced

1 Tbsp ground cumin

2 tsp dried oregano

¼ tsp chili powder

1 ½ tsp kosher salt, plus more as needed

¼ tsp freshly ground black pepper

4 (about 15-ounce) cans white beans

1 (32-ounce) box vegetable or chicken broth (about 4 cups)

1 (4-ounce) can diced green chilies (do not drain)

2-3 cups cooked, shredded chicken

1 cup fresh or frozen corn kernels

Optional garnishes: lime wedges, sliced green onions and sour cream

INSTRUCTIONS

In a large pot, heat the olive oil over medium heat. Add the onion, celery and bell pepper. Cook, stirring occasionally, until softened, about 5–6 minutes.

Stir in the garlic, cumin, oregano, chili powder, salt and black pepper. Cook until fragrant, about 1 minute.

In a blender or food processor, combine 1 can of the white beans with about ½ cup of the broth. Blend until smooth. This will give the chili a thicker, creamier texture. Add the blended bean mixture, the remaining whole beans, the rest of the broth, the diced green chilies (with liquid) and the shredded chicken to the pot.

Stir to combine. Bring the mixture to a boil, then reduce the heat and let simmer uncovered for 20–25 minutes, stirring occasionally. Stir in the corn and simmer for another 5 minutes, until heated through. Taste and adjust seasoning as needed.

Ladle the chili into bowls and top with lime juice, green onions or sour cream as desired. OH