This is comfort food without the crash. No heavy cream, no cheese, no junk—just real ingredients that warm you from the inside out. The blended white beans give this chili a rich, creamy texture, and the fresh veggies and spices bring layers of flavor in every bite. It’s perfect for a weeknight dinner, meal prep, or your football potluck. Hearty, healthy, and satisfying—this one hits every time.
Watch the YouTube demo HERE
Ingredients
3.5–4 cups vegetable or chicken broth
1 yellow onion, diced
1/2 green bell pepper, diced
1/4 red bell pepper, diced
1 jalapeño, diced or sliced in rounds
3 cloves garlic, shredded or finely diced
2 cans white beans, divided
1 package chicken thighs (about 4 pieces), cubed
2 fresh tomatoes, diced
1 tablespoon Hatch Chili Seasoning (Trader Joe’s)
1 tablespoon cumin
1 tablespoon chili powder (not a blend)
Cilantro leaves to taste
Choose organic and certified humane ingredients whenever possible
Instructions
- Add onion and peppers to a large pot with 1/4 cup broth. Sauté over medium heat until softened.
- Add garlic and cook 1 minute. Pour one can of white beans with liquid into a blender and blend until smooth, about 3 minutes. Add this bean puree to the pot to create a thick, creamy base.
- Drain the second can of beans and set aside. Add cubed chicken thighs to the pot and pour in enough broth to reach your preferred chili consistency. Bring to a boil.
- Reduce heat to medium and add cumin, chili powder, Hatch Chili seasoning, drained beans, and diced tomatoes. Stir well.
- Let simmer 30–40 minutes, stirring occasionally. Taste and adjust seasonings as needed.
- Stir in cilantro leaves just before serving.
Optional toppings: sliced avocado, extra jalapeño, fresh lime, and crushed organic Late July tortilla chips (my go-to). Or try Siete chips if you want to mix it up and go grain-free
Bon Appetit!