Award-Winning Chili Recipe

Name: Award-Winning Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over and rinsed; 1 1/2 pounds skinless, boneless chicken breast halves; 1 quart chicken stock or canned low-sodium broth; 1 tablespoon pure olive oil; 2 medium onions, finely chopped; Two 4-ounce cans chopped green chiles; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 1 1/4 pounds Monterey Jack cheese, shredded (7 cups); Salt; 3 to 4 jalapenoshalved, seeded and coarsely chopped; Sour cream, for serving

Servings: persons

1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over and rinsed
1 1/2 pounds skinless, boneless chicken breast halves
1 quart chicken stock or canned low-sodium broth
1 tablespoon pure olive oil
2 medium onions, finely chopped
Two 4-ounce cans chopped green chiles
4 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 1/4 pounds Monterey Jack cheese, shredded (7 cups)
Salt
3 to 4 jalapenoshalved, seeded and coarsely chopped
Sour cream, for serving

1
In a large saucepan, cover the beans with 2 inches of water and let soak overnight.
2
Drain the beans, return them to the saucepan and add enough water to cover by 2 inches.
3
Bring to a boil over moderate heat and simmer until tender, about 1 hour.
4
Drain the beans.
5
Meanwhile, put the chicken breasts in a saucepan and add the chicken stock; if necessary, add a little water to cover the chicken.
6
Bring to a simmer and cook over low heat until the chicken is just opaque throughout, about 15 minutes.
7
Transfer the breasts to a plate to cool, then shred.
8
Boil the stock over high heat until reduced to 2 1/2 cups, about 4 minutes.
9
Heat the oil in a large saucepan.
10
Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes.
11
Add the canned chiles, garlic, cumin and cayenne and cook, stirring, for 3 minutes.
12
Add the beans, chicken, reduced stock and 4 cups of the cheese and simmer for 10 minutes.
13
Season with salt.
14
Ladle the chili into large bowls and top each serving with 1/4 cup of cheese and a generous sprinkling of the chopped jalapenos.
15
Serve the sour cream and the remaining cheese and chiles on the side.

1257

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over and rinsed, 1 1/2 pounds skinless, boneless chicken breast halves, 1 quart chicken stock or canned low-sodium broth, 1 tablespoon pure olive oil, and more.

Yes, Award-Winning Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Award-Winning Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions