The 30 Minute Best White Bean Chicken Chili Recipe (2024)

FAQs

Why is my white chicken chili not thick? ›

To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don't need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking.

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

Usually, 1 to 2 tablespoons of cornmeal are all you will need to get a nice, thick texture. Let the chili simmer for an additional 10 minutes or so, stirring frequently until you've reached your desired thickness.

Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated. Serve hot and enjoy!

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

Meatless chili and opened canned chili stay safe to eat for up to 7 days in the fridge. Meat-based homemade chilis kept in the fridge only last for 3-4 days. If your chili contains meat and it's been in the fridge for 5 days, you should discard it, even if it looks good.

Remember, perishable foods like homemade chili should not be left at room temperature for more than two hours, as this can encourage bacteria growth and potentially lead to food poisoning symptoms such as stomach cramps.

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

When to add beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

For swapping a dollop of sour cream on your baked potato, taco or chili, a 1-to-1 ratio for non-fat free Greek yogurt will do the trick.

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

"Flavor-wise, the cooked dishes will taste virtually the same using red, yellow, or white onion," says Weinstein. "Red and yellow onions are interchangeable in dishes where the onions won't be seen, such as chili or brown sauce," he adds.

Stir in some finely ground cornmeal or masa harina.

Just avoid coarse-ground cornmeal or polenta as they can lend a grainy texture to your chili. Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit.

To make your turkey chili nice, thick and creamy, I suggest blending cornstarch with your choice of cream, mixing it into the white chili, then adding the rest of your cream.

There are 3 causes of thin chili: Short cooking time, Excess stock in the chili, Too many fresh tomatoes.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.