This white bean chicken chili simmers chicken thighs with cannellini beans, mild green chiles and Savory Dust. Mash a portion of the beans to thicken the broth without cream.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
2 cans (15 ounces/425 g each) cannellini beans, drained and rinsed
3 cups (720 ml) low-sodium chicken broth
1 tablespoon (15 ml) lime juice
Optional: 2 tablespoons chopped cilantro for serving
Directions
Soften the onion. Heat oil in a heavy pot over medium heat. Add onion and cook 5–7 minutes, stirring, until softened. Add garlic, cumin and 1 teaspoon Savory Dust and stir for about 30 seconds without scorching.
Add chicken and broth. Add chicken, green chiles and broth. Bring to a gentle simmer. Reduce heat and cook uncovered 12–15 minutes, stirring occasionally, until every chicken piece reaches 165°F (74°C) in its thickest center.
Mash some beans. While chicken cooks, mash about 1/2 cup of the drained beans with a fork and a little hot broth. Keep the remaining beans whole. This will thicken the chili without adding dairy.
Finish the simmer. Stir mashed and whole beans into the pot. Simmer gently another 10–15 minutes until the broth has some body and the beans are hot. Stir occasionally, especially along the bottom.
Add the final seasoning. Turn off heat. Stir in lime juice and the remaining teaspoon Savory Dust. Taste a cooled spoonful and serve in six bowls with optional cilantro. The result is brothy rather than a very thick red chili.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use the same weight of boneless skinless breast, cut evenly. It can dry out faster than thigh meat, so check the temperature early and avoid prolonged boiling. All pieces must reach 165°F (74°C).
CAN I START WITH COOKED CHICKEN?
Add about 2 1/2 cups shredded cooked chicken with the beans instead of simmering raw pieces. Heat the entire dish to 165°F (74°C). Keep the original cooked chicken storage date in mind; making chili does not reset it.
WHICH WHITE BEANS SHOULD I CHOOSE?
Cannellini beans give a creamy texture. Great Northern beans can replace them can for can. Use drained cooked canned beans, not dry beans added directly to the pot.
DOES IT NEED CREAM OR CHEESE?
No. The mashed beans provide body in this version. Serve dairy toppings separately if wanted, and check all broth and seasoning labels before making dietary claims.
HOW SPICY IS THE CHILI?
Mild canned green chiles usually give gentle heat, but brands vary. Choose a mild labeled can and avoid hot green chiles unless you want a stronger result.
HOW DO I STORE AND REHEAT IT?
Divide leftovers into shallow containers and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C), stirring.
CAN I FREEZE WHITE BEAN CHICKEN CHILI?
Freeze cooled portions promptly for up to three months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). Stir gently and add a little broth if the beans have thickened the liquid.
This bean and rice burrito uses well-drained pinto beans, fluffy rice and a little Mild Taco Dust. Warm the tortillas and keep the filling compact so each burrito rolls neatly.
Grilled radishes soften in a grill basket while their cut edges pick up color. Finish with lime and Original Dust after cooking so the seasoning stays bright.
