Amazing Chicken Bean Chili

It’s officially chili season, and this one is so worth making. Don’t let the long ingredient list scare you off—this healthy, Amazing Chicken Bean Chili comes together easily and delivers that cozy, comforting flavor that makes you want to curl up with a big bowl and a blanket. It’s delicious, high in protein, and packed with veggies.

I first tasted a version of this chili at Deer Valley Ski Resort in Park City, Utah. Apparently, this chili is very popular, they even sell a spice packet for it! I knew I had to recreate it from scratch—and I’m convinced this version is even better. You don’t even need to buy their spice mix to make it. I swapped a few ingredients to make it tastier and healthier, and added my favorite trick for making beans easier to digest: cooking them in a slow cooker with a piece of kombu seaweed. (You’re welcome.)

I love using my Vitamix to puree some of the stock with some white beans and corn to create a thicker, creamier texture without the extra fat. If you’re looking for one (or want to save on a new model), check out deals here: capitaloneshopping.com/s/vitamix.com/coupon

The secret to this recipe’s flavor is layering—sautéing the onions, garlic, and peppers first, then slowly adding in the corn flour, spices, and stock to build that rich base. Top it with avocado, cilantro, and a sprinkle of cheese, and you’ve got a family favorite that’s just as good for Sunday dinner as it is for meal prep all week long.

Print

Amazing Chicken Bean Chili

Yield: 8-10

Author: Judes Draughon

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

I first tasted a version of this chili at Deer Valley Ski Resort in Park City, Utah. Apparently, this chili is very popular, they even sell a spice packet for it! I knew I had to recreate it from scratch—and I’m convinced this version is even better, and you don’t even need to buy their spice mix. I swapped a few ingredients to make it lighter and healthier and added to the instructions my favorite trick for making beans easier to digest: cooking them with a little kombu seaweed. (You’re welcome.)

Ingredients

• 1 Ib dried white beans, cooked or 4 cans canned white beans, drained (see note below to degas dried beans in slow cooker)
• 2 tbsp olive or avocado oil
• 1 large white or yellow onion, diced
• 1/2 large red onion, diced
• 3 or more garlic cloves, minced
• 2 cups celery, diced
• 2 red (or orange) bell peppers, diced
• 2 Anaheim chilies seeded, diced
• 1/4 cup corn flour
• 2 tsp dried oregano
• 1/2 tsp cayenne (or to taste)
• 3 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tsp coarse salt
• 1 tsp pepper
• 3 - 4 tbsp raw honey
• 4 cups chicken stock
• 16 oz. bag of frozen corn, divided
• 2 Ibs ground chicken (or turkey), cooked and crumbled
• Toppings (avocados, cheese, fresh cilantro, etc.), optional

Instructions

1. Cook dried beans using a slow cooker. Add dried beans to an empty slow cooker. Cover the beans with water, two inches above them. Add roughly a 2- to 3-inch square piece of dried kombu seaweed to the water and cook on high until tender. About 4 to 7 hours, depending on the size of the white beans. Tip the slow cooker over the sink so the top water and pieces of seaweed go down the sink drain before draining the rest of the beans in a colander. The kombu seaweed is optional, but it degases the beans and makes them easier to digest. See note below.
2. Add oil to a large pot and cook on medium-low heat. When the oil is hot, add the minced garlic and diced onions first and sauté for a couple of minutes. Then add celery and peppers and saute until tender. Reduce the heat to low.
3. Add and mix in the corn flour and spices, and cook for another 5 minutes.
4. Add honey and 3 cups of stock to the pot and bring to a simmer.
5. While the chili is simmering, puree 1 cup of chicken stock with 1 cup of cooked beans and 1 cup of the corn in a blender. Add to chili mixture. I love using my Vitamix for this—it creates the perfect silky texture in seconds. If you’re looking for one (or want to save on a new model), check out deals here: capitaloneshopping.com/s/vitamix.com/coupon
6. Add the remaining cooked beans and corn. Add cooked ground chicken (or turkey), along with the juices, to the chili and simmer for 20 minutes.
7. Taste and salt and pepper to taste. Add more spice if desired. Serve and garnish as desired. Enjoy!

Notes

Pro Tip: De-gase dried beans to make them easier to digest. Add roughly a 2- to 3-inch square piece of dried kombu seaweed to the water before cooking your beans. I like to use a slow cooker to cook beans, so I don't have to soak the beans first. Cook on high (or low) until tender. Timing depends on the beans. Discard the kombu seaweed in the sink before draining the beans in a colander. Buy the kombu seaweed at Whole Foods and use it to cook all your dried beans. Kombu seaweed can be stored for at least a couple of years in your cabinet, so consider buying some and keeping it on hand.