White Ground Chicken Chili
This easy one-pot White Ground Chicken Chili is made with cream cheese, bell peppers, white and pinto beans, and corn and is great to prep ahead!
Servings: 8 people
Ingredients
- 2 Tbsp. avocado oil
- 1 medium red onion diced
- 1 yellow bell pepper diced
- 1 jalapeño pepper finely diced, seeds optional
- 2 Tbsp. minced garlic
- 2 lb. ground chicken
- 1 Tbsp. chili powder
- 1 ½ tsp. ground cumin
- 1 tsp. garlic powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. Kosher salt
- ½ tsp. freshly cracked black pepper
- 6 cups chicken stock
- 1 ½ cups frozen corn preferably fire roasted
- 15.5 oz. canned cannellini beans drained and rinsed
- 15.5 oz. canned pinto beans drained and rinsed
- 3 Tbsp. lime juice
- 8 oz. cream cheese block cubed
Instructions
- Heat a large pot or Dutch oven medium-high heat. Add the oil then the onion, bell pepper, jalapeño, garlic, and a pinch of salt. Stir occasionally until onions begin to be translucent and garlic is fragrant (about 3 minutes).
- Add the ground chicken and all spices (chili powder through black pepper) to the pot. Use a large spoon to break up the ground chicken. Cook until the chicken is no longer pink and begins to brown (about 5-8 minutes).
- Add the chicken stock, corn, and both types of beans. Stir everything together well.
- Bring to a low boil then reduce heat to a low simmer and cover partially for at least 30 minutes. The longer you wait, the more the flavors will meld together, just be sure to stir every once in a while.
- Stir in the lime juice and cream cheese and cook until melted, about 2 minutes. Taste, adding more salt as desired. Serve in a bowl and top with your favorite toppings (see notes for ideas).
Notes
Topping suggestions
- Sour cream or Greek yogurt
- Cotija, jack, or pepper jack cheese
- Cilantro
- Lime wedges
- Avocado
- Crushed tortilla or corn chips
- Hot sauce
