Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 1 large yellow onion, finely chopped, 2 cloves garlic, minced, 1 jalapeño pepper, seeded and finely chopped
- Add the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) to the pot. Stir well and cook for about 30 seconds, allowing the spices to become fragrant. This step, known as "blooming" the spices, enhances their flavor.1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
- Pour in the undrained diced green chilies and the chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, which add extra flavor.1 (4-ounce) can diced green chilies, undrained, 4 cups low-sodium chicken broth
- Add the rinsed and drained cannellini beans and great northern beans to the pot. Stir in the cooked, shredded chicken.2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can great northern beans, rinsed and drained, 3 cups cooked, shredded chicken
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
- If you desire a creamier chili, stir in the heavy cream or half-and-half during the last 5 minutes of simmering. Heat through gently, but do not boil after adding the cream.1/2 cup heavy cream or half-and-half
- Taste the chili and season generously with salt and freshly ground black pepper as needed. Serve hot, garnished with your favorite toppings such as fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and diced avocado. Don't forget a squeeze of fresh lime juice to brighten all the flavors!Salt and freshly ground black pepper, Fresh cilantro, chopped, Shredded Monterey Jack or cheddar cheese, Sour cream or plain Greek yogurt, Avocado, diced, Lime wedges
Notes
Store cooled chili in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
