Vegetarian White Chicken Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.9(25)
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Learn more āIngredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Ā½ tsp dried oregano
- Ā¼ tsp cayenne pepper
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper, plus more to taste
- 1 Ā½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cans (15 oz each) white beans, drained and rinsed
- 2 tbsp fresh lime juice
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
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