Spicy Chicken & White Bean Chili

Spicy Chicken & White Bean Chili
Photo by Scott Phillips


  • 1-½ lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-½ cups shredded store-roasted chicken
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • Juice of 2 limes, about 6 Tbs.
  • 1 14-½-oz. can diced tomatoes
  • 1 ripe avocado, cut in a medium dice
  • ¾ cup lager beer, such as Corona
  • Sour cream, for garnish (optional)
  • + 7 more ingredients
    • 2 Tbs. olive oil
    • 1-½ tsp. ground cumin
    • ½ cup chopped cilantro
    • 1 Tbs. chili powder
    • 1-½ chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
    • 1 large white onion, finely diced
    • Kosher salt and freshly ground black pepper

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside. In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and proce...

View full recipe at Fine Cooking


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