You might not think of mushrooms right away (or ever) when you think of chili, but in this White Chili with Chicken, mushrooms are a perfect addition.
White Chili with Chicken (and mushrooms!) is a great dinner because you can do it on the stove, in a slow cooker or in a pressure cooker depending on your need for speed and how you’re doing your beans; canned or dried. Canned beans make this super fast, but some bean snobs insist on dried beans with a brining soak and then going on to cook them.
Is that a thing? Bean snob? Let me know if you are one, I have questions! Are you into heirloom beans? Do you grow and dry your own? Is there a club? Is there a secret handshake? IS THERE A BIRDCALL????? Don’t laugh; my mom’s friend’s sorority had a birdcall. (Check the comments, 50 bucks says she comments saying “There was NOT a bird call!”)
But I digress. I love regular old ground beef and bean chili and even a meatless all bean chili. (Shout out Sarah at champagne-tastes.com. She’s a great source for vegetarian and pescetarian recipes). Oddly enough the one chili I’m not a fan of is chili con carne which here in Texas popular. It’s a chili made with all, and only, meat. Don’t get me wrong, I eat beef. I enjoy a steak that is too large to be considered healthy on occasion. There is something about big ol’ bowl of steaming meat, however, which just doesn’t quite do it for me.
Regardless of how you like chili, this one is a nice way to mix it up while still being a delicious bowl of comfort that’s just begging to be piled high with sour cream, cheese, cilantro or however you like to get your chili toppings on.
Side dish recommendations: I hesitate to offer a starch because this is beanful but cornbread is always great with chili or some crunchy tortilla chips. Something green like a salad or grilled zucchini would be great too.
Drink: Beer. Probably something lighter like a lager or wheat. Even I am struggling to come up with a wine for this one. I know that’s water in the picture. I was confused. Tired. Hung over?
You know that having some Magic Chicken in the fridge makes this dinner faster than the speed of light or pickup a rotisserie chicken.
- 1 tablespoon oil of choice
- 2 cups frozen diced onion or 1 large yellow onion, diced
- 8 oz button or crimini mushrooms, quartered
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 32 oz chicken broth/stock
- 2 4 oz cans fire roasted diced green chiles
- 2 cans navy beans, drained and rinsed, or other white bean
- 1 pound cooked chicken, shredded or diced
- Optional Toppings: shredded cheese or queso fresco, cilantro, tortilla strips, sour cream or greek yogurt, green onion, diced tomatoes
- Heat oil in a Dutch oven over medium high heat.
- Add onion and sauté until translucent.
- Add mushrooms and sauté for five minutes or until starting to brown.
- Add garlic, cumin, coriander and salt. Sauté a minute or until aromatic.
- Add broth, green chiles and beans. Bring to boil, reduce heat and simmer for 10 minutes.
- Add chicken and simmer until heated through about five minutes.