Chicken Thighs and White Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Pace diced green chilies

  Campbell soup company

  14 tbsp or 210g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 3 minutes.
2. Raise the heat to medium high. Add the chicken pieces, ground chicken, chilies, and spices, sautéing until the chicken is mostly cooked, about 5 minutes.
3. Add the chicken stock and beans, scraping the pot to loosen browned bits. Bring to a boil, then simmer uncovered for 20-30 minutes. Adjust seasoning with salt and pepper to taste.

Similar Foods

• Crispy Chicken Thighs with White Beans
• White Bean & Chicken Chili Verde
• Buffalo Chicken and Bean Chili
• Hot Pepper Honey Glazed Chicken Thighs
• White Bean and Chicken Stir Fry
• Chicken and White Bean Enchiladas with Green Chile Sauce