Spicy White Bean Chili With Chicken

White Bean Chili has a different flavor profile as traditional chili- Try it!
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CHARLOTTE – As we are experiencing our first taste of winter with the recent snowfall (and for some of us sleet…), once again the winter comfort foods come to the forefront of dinner.  For those whole ONLY consider beef chili as the definition of this dish, I would suggest trying chicken or even turkey.  From a caloric intake, chicken and turkey have less fat and just as much flavor.  From a sustainability standpoint, turkeys and chickens take less land to raise and less water to harvest.  I love a good steak or burger, but have made the change on chili to be wiser to my body.  Try it… you will like it!!  And I will give you a free recipe for Beef Chili if you don’t!! (just email me…) Now- make some new chili memories for your family!

Spicy White Bean Chili with Chicken (yields 4-6 servings)

Prep Time: 45 Minutes | On the Table: 2 hours


2 tablespoons Canola oil  |  1 Large Onion, small diced  |  1 Red Pepper, small diced

1 tablespoon Garlic, minced  |  3 cups Chicken Broth  |  1 tablespoon chili powder

1 can Tomatillos, diced  |  1 can Diced Tomatoes  |  1 can Green Chiles- diced (7 oz. can)

½ teaspoon Oregano, dried  |  ½ teaspoon Thyme, dried  |  2 large Bay Leaves

½ teaspoon Coriander, ground  |  1 teaspoon Cumin. Ground  |  1 tablespoon Brown Sugar

1# Ground Chicken  |  2 large cans White Beans   |  1 Cup Heavy Cream

Queso Fresco  |  Fresh Cilantro Sprigs  |  1 Lime  |  Sea Salt and Pepper to taste


In a large pot, over medium heat, add in your canola oil, onions, peppers, garlic and chili powder.  With a large wooden spoon, bandy about the mixture for 2-3 minutes.  Next, add your minced garlic and cook for an additional minute.  Quickly add in your ground chicken, cumin, coriander, brown sugar, green chilis and agitate the meat, so it cooks evenly and starts to break into very small pea shaped clumps.  Once the chicken is cooked, add in the chicken broth, white beans, diced tomatoes, diced tomatillos, oregano, thyme and bay leaf.  Stir frequently and bring to a simmer.  Adjust the seasoning with sea salt and fresh milled black pepper.  Add in your heavy cream and reduce to a very low simmer for 1 ½ hours.  The mixture should thicken slightly.

For service, serve with shredded queso fresco, a wedge of lime and fresh cilantro!… Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!