Ingredients (17)
For the chili:
- 3 pounds bone-in, skin-on chicken breasts, thighs, or a mixture of both
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 medium jalapeños, stemmed and finely chopped
- 2 medium poblano chiles, stemmed and medium dice
- 1 medium red bell pepper, cored, seeded, and medium dice
- 1 medium red onion, medium dice
- 4 medium garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon chili powder
- 4 cups (1 quart) chicken stock or low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
For serving:
- 1 cup shredded Monterey Jack cheese (about 3 1/2 ounces)
- 1/2 cup coarsely chopped fresh cilantro
- 2 medium scallions, thinly sliced (white and light green parts only)
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Freeze Beans
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Next: How to Thaw Beans
Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Next: How to Store Beans
Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Next: How to Store Chicken
A big helping of this healthy Southwestern chili is the epitome of comfort. Chicken pieces are simmered with spicy jalapeños, poblanos, and red onion, then shredded and added back to the pot for a deep, developed chicken flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Crumble some homemade tortilla chips over a heaping bowlful. Serve with our Jalapeño Poppers or Poblano Pepper recipe.
Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.
The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
This dish was featured as part of our photo gallery of chili recipes.
We also recommend our easy spicy ground turkey chili recipe.
Instructions
- 1Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
- 2Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in 2 or 3 batches, add the chicken and cook, turning occasionally, until it’s browned all over, about 6 to 8 minutes per batch. Transfer to a large plate and set aside.
- 3Reduce the heat to medium. Add the jalapeños, poblanos, bell pepper, and onion to the pot and season with salt and pepper. Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened and just starting to brown, about 5 minutes.
- 4Add the garlic, cumin, measured salt, and chili powder, stir to coat the vegetables, and cook until fragrant, about 1 minute.
- 5Add the stock or broth and beans and stir to combine. Return the chicken pieces and any accumulated juices to the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer until the chicken is cooked through, turning the chicken halfway through, about 40 to 50 minutes total. Turn off the heat.
- 6Remove the chicken to a cutting board. When it’s cool enough to handle, remove the meat and set it aside (discard the skin and bones).
- 7Using a potato masher, lightly mash about half of the beans and vegetables, leaving the remaining half intact. Stir in the shredded chicken and lime juice. Serve with the cheese, cilantro, and scallions on the side.
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