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Chicken and White Bean Chili

 
One serving costs about $1.34

$1.34 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 super bowl lunch,soup,main course,main dish,dinner american
spoonacular Score:44%

Spoonacular Score: 44%

 

Chicken and White Bean Chili is an American recipe that serves 9. One portion of this dish contains about 23g of protein, 30g of fat, and a total of 417 calories. For $1.34 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 10 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have onion, bell pepper, bay leaf, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course for The Super Bowl. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try White Bean-Chicken Chili, White Bean and Chicken Chili, and White Bean Chicken Chili for similar recipes.

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Juve Y Camps Brut Nature Reserva de la Familia Cava. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.

Juve Y Camps Brut Nature Reserva de la Familia Cava

Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate.Its fresh profile makes it a perfect match for pate, seafood, tapas, paellas, grilled poultry or cured meats.

» Get this wine on Wine.com

Ingredients

Servings:
1.92 lb
1.92 lb boneless whole chicken
boneless whole chicken
1.06 qt
1.06 qt water
water
2 Tbsps
2 Tbsps chicken base
chicken base
1 large
1 large bay leaf
bay leaf
1 medium size
1 medium size diced yellow onion
diced yellow onion
1
1  red yellow bell pepper
red yellow bell pepper
3 large
3 large garlic cloves
garlic cloves
5 Tbsps
5 Tbsps flour
flour
2.45 cups
2.45 cups canned white cannellini beans
canned white cannellini beans
2 Tbsps
2 Tbsps chili powder
chili powder
1 tsp
1 tsp ground coriander
ground coriander
2 tsps
2 tsps ground cumin
ground cumin
1 Tbsp
1 Tbsp fresh coriander
fresh coriander
8.46 fl. oz
8.46 fl. oz heavy whipping cream
heavy whipping cream
6.32 fl. oz
6.32 fl. oz soured cream
soured cream
some
some bell pepper
bell pepper
1.92 lb boneless whole chicken
1.92 lb
boneless whole chicken
1.06 qt water
1.06 qt
water
2 Tbsps chicken base
2 Tbsps
chicken base
1 large bay leaf
1 large
bay leaf
1 medium size diced yellow onion
1 medium size
diced yellow onion
1  red yellow bell pepper
1
red yellow bell pepper
3 large garlic cloves
3 large
garlic cloves
5 Tbsps flour
5 Tbsps
flour
2.45 cups canned white cannellini beans
2.45 cups
canned white cannellini beans
2 Tbsps chili powder
2 Tbsps
chili powder
1 tsp ground coriander
1 tsp
ground coriander
2 tsps ground cumin
2 tsps
ground cumin
1 Tbsp fresh coriander
1 Tbsp
fresh coriander
8.46 fl. oz heavy whipping cream
8.46 fl. oz
heavy whipping cream
6.32 fl. oz soured cream
6.32 fl. oz
soured cream
some bell pepper
some
bell pepper

Equipment

cutting board
cutting board
pot
pot
bowl
bowl
cutting board
cutting board
pot
pot
bowl
bowl


Instructions

Rinse the chicken quarters really well and place them in a stock pot. To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic. Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes. Remove pot from the heat. Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled. Remove meat from the bones and chop it into small pieces then shred slightly; set aside. Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside. Return the stock pot to medium heat and bring to a simmer. Place the flour into a small bowl. While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed. Pour the paste into the stock pot and stir constantly until the mixture starts to thicken. Add the beans, chopped chicken, chili powder, coriander and cumin. Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Reduce the heat to low and add the fresh coriander, single cream and soured cream. Stir well until the single and soured creams are completely incorporated into the chili. Add pepper to taste. Serve immediately. Garnish with chopped avocado, spring onion, fresh coriander or grated cheese. Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving. If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.34
Ingredient
4 pounds boneless whole chicken
2 tablespoons chicken base
1 large bay leaf
1 medium size diced yellow onion
1 red yellow bell pepper
3 larges garlic cloves
5 tablespoons flour
439 grams canned white cannellini beans
2 tablespoons chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
1 tablespoon fresh coriander
250 milliliters heavy whipping cream
187 milliliters soured cream
some bell pepper
Price
$5.79
$0.21
$0.02
$0.24
$0.53
$0.20
$0.05
$0.94
$0.69
$0.12
$0.26
$0.01
$1.36
$1.27
$0.37
$12.07

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
417 Calories
23g Protein
29g Total Fat
16g Carbs
7% Health Score
Limit These
Calories
417
21%

Fat
29g
46%

  Saturated Fat
13g
82%

Carbohydrates
16g
5%

  Sugar
1g
2%

Cholesterol
121mg
41%

Sodium
501mg
22%

Get Enough Of These
Protein
23g
46%

Vitamin C
38mg
46%

Vitamin B3
7mg
37%

Vitamin A
1495IU
30%

Selenium
17µg
24%

Vitamin B6
0.47mg
24%

Phosphorus
208mg
21%

Iron
2mg
16%

Fiber
3g
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Calcium
105mg
11%

Potassium
353mg
10%

Vitamin E
1mg
10%

Magnesium
35mg
9%

Vitamin B1
0.13mg
9%

Manganese
0.16mg
8%

Vitamin B12
0.41µg
7%

Folate
26µg
7%

Copper
0.12mg
6%

Vitamin K
5µg
5%

Vitamin D
0.47µg
3%

covered percent of daily need

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