The Comforting Embrace of White Bean Chicken Chili

There are certain dishes that feel like a warm hug on a chilly evening, and for me, this White Bean Chicken Chili is precisely that. I remember one particularly blustery November night, snow already dusting the windows, when I stumbled upon a segment on the Today show featuring Chef Catherine DeOrio preparing this very chili. It was being served in a hollowed-out sourdough bread bowl, a presentation that captured my culinary imagination instantly. The rich, creamy aroma seemed to waft through my television screen, promising a deep, satisfying warmth that was just what the soul needed. That image, and the promise of such a comforting meal, has stayed with me ever since, making it a dish I return to whenever the weather turns and a need for something truly soul-soothing arises.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 hours 45 minutes to 7 hours 45 minutes
• Total Time: 7 hours to 8 hours
• Servings: 4-6
• Yield: Approximately 1.5 quarts
• Dietary Type: Comfort Food, Hearty

Ingredients

• 2 whole boneless, skinless chicken breasts, split
• 2 boneless, skinless chicken thighs
• 3 (15-ounce) cans white kidney beans (cannellini beans work beautifully here), drained and rinsed
• 10 ounces smoked turkey sausage, sliced 1/4 inch thick
• 4 cups chicken stock
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 (4-ounce) can roasted green chilies, peeled and diced
• 5 garlic cloves, minced
• 1 medium yellow onion, chopped (about 2 cups)
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup heavy cream
• 3 tablespoons olive oil
• 3/4 tablespoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon white pepper
• 1/8 teaspoon ground coriander
• 1 tablespoon cornstarch (optional, for thickening)

Equipment Needed

• Large skillet
• Slow cooker (6-quart or larger recommended)
• Fork (for shredding chicken)
• Small bowl (for cornstarch slurry, if using)
• Ladle
• Cutting board
• Chef’s knife

Instructions

1. Begin by preparing the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion, minced garlic, ground coriander, cumin, and oregano. Sauté these ingredients until the onions are translucent and the mixture is wonderfully fragrant, which should take approximately 5 minutes.
2. Next, add the thinly sliced red bell pepper to the skillet and sauté for another 2 minutes. Once the vegetables have softened slightly, carefully empty the entire contents of the skillet into your slow cooker.
3. Now, address the chicken. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken breasts and chicken thighs to the skillet. If your skillet isn’t large enough to accommodate all the chicken in a single layer, work in batches to ensure proper searing. Cook the chicken until it’s no longer pink on the outside, which typically takes about 5-7 minutes. Transfer the seared chicken directly into the slow cooker, on top of the sautéed vegetables.
4. It’s time to build the base of the chili. Add the dry white wine, chicken stock, diced roasted green chilies, the drained and rinsed white kidney beans, and the white pepper to the slow cooker. Stir everything gently to combine.
5. Set your slow cooker to the LOW setting and allow the chili to cook for 6 to 7 hours. This slow, gentle cooking allows the flavors to meld beautifully and the chicken to become incredibly tender.
6. Once the cooking time is complete, carefully remove the chicken from the slow cooker. Place it on a clean cutting board and, using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
7. Now, it’s time to enrich the chili. Add the heavy cream, kosher salt, and the sliced smoked turkey sausage to the slow cooker. Stir gently to incorporate these new ingredients.
8. Change the slow cooker setting to HIGH and remove the lid or leave it slightly ajar. This step is crucial for allowing excess moisture to escape, which will help the sauce thicken. Cook for an additional 30 to 45 minutes, or until the sauce has thickened to your desired consistency.
9. If a thicker chili is desired: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water or stock. This creates a slurry. For each cup of liquid in your chili that you want to thicken, repeat this cornstarch mixture. Pour the cornstarch slurry into the slow cooker and mix thoroughly. Allow the chili to simmer for a few more minutes on high heat until the sauce thickens further.
10. Serve the White Bean Chicken Chili in a warm bread bowl, or simply in your favorite bowls, and top with your preferred garnishes.

Tip: For those who enjoy a bit of a kick, add a diced jalapeño and sauté it with the onions in step 1 before adding the mixture to the slow cooker.

Expert Tips & Tricks

This White Bean Chicken Chili is wonderfully forgiving, but a few nuances can elevate it even further. When sautéing the aromatics, don’t rush the process; allowing the onions to become truly translucent and the garlic to become fragrant unlocks their full sweetness. For the chicken, searing it before it goes into the slow cooker adds a depth of flavor that simmering alone can’t achieve. If you find your white beans are a bit too firm after the initial cooking, a gentle mash of a few beans against the side of the slow cooker can help release their starches and contribute to a creamier texture. And remember, the beauty of slow cooking is that it’s adaptable; if you’re short on time in the morning, you can always sear the chicken and sauté the vegetables the night before, then combine everything in the slow cooker in the morning.

Serving & Storage Suggestions

This chili is a star on its own, but it truly shines when served in a hollowed-out sourdough bread bowl. The tangy, chewy bread is the perfect vessel for the creamy chili. Other excellent accompaniments include a dollop of sour cream, a sprinkle of sharp cheddar cheese, fresh cilantro, or thinly sliced scallions. For a bit of crunch, consider serving with tortilla chips.

Leftovers are a welcome bonus! Store any remaining chili in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions. If the chili has thickened too much in the fridge, you can add a splash of chicken stock or water to loosen it up.

Nutritional Information

Here’s an estimated nutritional breakdown for this hearty chili. Please note these are approximate values and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	821 kcal	—
Calories from Fat	30.5 g	46%
Saturated Fat	8.5 g	42%
Cholesterol	171.4 mg	57%
Sodium	3382.2 mg	140%
Total Carbohydrate	63.2 g	21%
Dietary Fiber	14.6 g	58%
Sugars	13.6 g	54%
Protein	68.3 g	136%

Note: The “Calories from Fat” line in the original data seemed to combine a measurement with a percentage. I have separated them for clarity.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to customize it to your liking:

• For a Vegetarian/Vegan Option: Omit the chicken and turkey sausage. Use vegetable broth instead of chicken stock. For added heartiness, incorporate more beans (like black beans or pinto beans), and consider adding a plant-based protein like crumbled firm tofu or tempeh, sautéed separately before adding to the chili. For creaminess without dairy, a swirl of cashew cream or coconut milk can be a delightful substitute for heavy cream.
• Spice Level: As mentioned in the tip, jalapeños are a great addition. For even more heat, consider adding a pinch of cayenne pepper or a diced chipotle pepper in adobo sauce to the slow cooker with the other liquids.
• Bean Variety: While white kidney beans are traditional for their creamy texture, feel free to experiment with other white beans like cannellini or Great Northern beans. Black beans also add a lovely contrast in color and texture.

FAQs

Q: Can I make this chili on the stovetop instead of a slow cooker?
A: Yes, you can adapt this recipe for the stovetop. After sautéing the aromatics and searing the chicken, combine all ingredients (except the cream and sausage) in a large pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the chicken is cooked through. Then, proceed with shredding the chicken and adding the cream and sausage for the final thickening step.

Q: My chili seems a little thin after cooking. How can I thicken it further?
A: If you didn’t use the cornstarch slurry and find your chili too thin, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water or chicken stock in a small bowl. Stir this mixture into the simmering chili on high heat and allow it to cook for a few minutes until it thickens.

Q: Is it okay to use pre-cooked chicken for this recipe?
A: While the recipe is designed for raw chicken to cook and become tender in the slow cooker, you could use pre-cooked shredded chicken. In this case, you would add it in step 6 with the rest of the ingredients. However, you’ll miss out on the depth of flavor gained from cooking the chicken directly in the chili.

Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors often improve with time.

Q: Can I freeze this White Bean Chicken Chili?
A: Absolutely! This chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as usual.

Final Thoughts

This White Bean Chicken Chili is more than just a meal; it’s an experience. It’s the kind of dish that warms you from the inside out, perfect for gathering loved ones around the table on a cold night. The tender chicken, the creamy broth, and the subtle warmth of the chilies create a symphony of comforting flavors. I encourage you to try this recipe, and as you savor each spoonful, I hope you feel the same sense of cozy contentment that I do. Share it with friends and family, and perhaps, create your own cherished memories around this hearty, delicious bowl of comfort.