Spicy White Chicken Chili with Vegetables – Easy Comfort Food

Enjoy a hearty, flavorful spicy white chicken chili packed with vegetables. Perfect for cozy dinners, this white chicken chili recipe is simple and delicious.

Spicy White Chicken Chili with Vegetables

If you’re searching for a delicious, spicy white chicken chili recipe that’s packed with wholesome vegetables, you’re in the right place. This hearty chili blends tender chicken with beans, fresh veggies, and a lovely kick of heat. It’s the kind of meal that warms you up from the inside out and makes any evening feel comforting. Whether you’re new to chili or looking to try a white chicken chili twist, this recipe is easy to follow and rewarding.

Why You’ll Love It

This spicy white chicken chili ticks all the boxes for flavor and nutrition. It’s rich and creamy but without heavy dairy, thanks to the beans and broth combo. The vegetables add vibrant color and a pleasant crunch, making it even more satisfying. Plus, it’s great for busy weeknights or cozy weekends. You’ll find it easy to customize and reheat, perfect for leftovers or meal prep.

Ingredients

• 2 tablespoons olive oil (substitute avocado oil or vegetable oil)
• 1 medium onion, diced (red or yellow onion works)
• 3 cloves garlic, minced
• 2 jalapeños, seeded and chopped (adjust for heat preferences)
• 1 bell pepper, diced (any color)
• 2 cups cooked chicken breast, shredded (use rotisserie for convenience)
• 3 cans white beans (cannellini or Great Northern), drained and rinsed
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime (freshly squeezed for best flavor)

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic, chopped jalapeños, and diced bell pepper. Cook for 3-4 minutes until the mixture is fragrant and softened.
3. Add the shredded chicken, white beans, and corn kernels to the pot. Stir well to combine all ingredients.
4. Pour in the chicken broth and bring the mixture to a gentle simmer.
5. Season with ground cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir thoroughly to distribute the spices.
6. Reduce heat to low and let the chili simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking and deepen the flavors.
7. Once cooked, finish by stirring in fresh cilantro and lime juice. Adjust seasoning to taste and serve hot.

Expert Tips

To make your spicy white chicken chili even better, try to use freshly cooked chicken or a rotisserie bird for richer flavor. Adjust the heat by adding more or fewer jalapeños or substituting with milder peppers. If you prefer a creamier texture, add a splash of heavy cream or sour cream at the end. For thicker chili, mash some beans with a spoon during cooking. Leftovers taste even better the next day as flavors deepen.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally, adding a bit of broth or water if it becomes too thick.

Variations

• Vegan: Omit chicken, use vegetable broth, and add extra beans or tofu for protein.
• Gluten-Free: This recipe is naturally gluten-free; just verify your broth is gluten-free.
• Dairy-Free: Skip any dairy garnish or substitute with coconut yogurt or plant-based cream.
• Spice Level: Tone down jalapeños or remove seeds for milder heat, or add cayenne for extra kick.
• Refined Sugar-Free: No refined sugar added. For sweetness, use roasted corn or a small amount of honey if desired.

FAQ

• What makes this a white chicken chili? It features white beans, chicken, and a broth base without tomatoes, giving it a lighter color and unique flavor.
• Can I use frozen chicken? Yes, but thaw completely and drain excess moisture before adding.
• How can I reduce the spice? Remove jalapeño seeds and use mild peppers; omit chili powder if needed.
• Is white chicken chili healthy? Yes, it’s rich in protein and fiber with vegetables, making it a balanced comfort meal.
• Can I make this chili in a slow cooker? Absolutely! Brown the veggies first, then add all ingredients to a slow cooker for 4-6 hours on low.
• Can I freeze this white chicken chili? Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Enjoyed this spicy white chicken chili? Please leave a comment, rate the recipe, and share it with friends! Don’t forget to check out more comforting dishes like Easy Weeknight Dinners, Healthy Chicken Recipes, and Vegetable-Rich Soups for your meal planning.