Creative Freestyle Solutions

Here’s the perfect for cold weather comfort food; a delicious hearty and savory White Bean Chicken Chili makes a filling meal. I love the creamy texture and and made with chicken, onions, garlic, carrots, celery, red potatoes, broth, white beans, lemon zest and seasonings.

This is one of those easy recipes like a one-pot method, especially ones that can be made with everyday ingredients. I was inspired to make a white bean soup because I had my first taste of the most amazing and delicious white bean stew when I was under the weather and I was so tire of chicken noodle soup.

This speedy and budget-friendly midweek family meal is not only nutritious but also delicious, ready in just 20 minutes. Not to mention, it’s gluten-free and rich in protein, making it an ideal choice for hectic days when cooking is a challenge.

There’s nothing quite like a comforting bowl of warm and hearty soup, especially on those chilly evenings. And this isn’t your ordinary soup—it’s a delightful white bean soup bursting with robust flavors that everyone will love!

WONDERING ABOUT THE NUTRITIONAL VALUE OF WHITE BEANS?

Curious about the health benefits of white beans? You’re in for a treat! Cannellini beans are low in calories yet packed with essential minerals, antioxidants, and fiber. Furthermore, these white beans are an excellent source of vegetarian protein and are incredibly satiating. However, making them a wonderful addition to any weight-loss plan.

Pairing this cannellini soup with whole-grain bread provides an extra boost of fiber to your meal!

WHAT INGREDIENTS DO YOU NEED?

• Mild Italian Sausage
• Cannellini or Great Northern beans
• Extra Virgin Olive Oil
• Onion
• Carrots
• Celery
• Garlic
• Chicken broth
• Parmesan rind
• Fresh kale
• Diced Tomatoes with Italian Seasoning
• Fresh Rosemary
• White Wine
• Bragg’s Apple Cider Vinegar
• Chili flakes
• Kosher Salt
• Ground pepper

Here’s the procedure for preparing White Bean Chicken Chili

• Start by browning the meat in a large skillet until it’s fully cooked, then drain off any excess fat.
• Combine the cooked meat with all the other prepared ingredients (excluding the kale) in a crockpot. Set it to slow cook.
• Add the kale during the last 10 minutes of the cooking process.
• You can enjoy the soup immediately, or let it sit for a while to thicken and develop a creamier texture.
• When serving, optionally garnish with parsley and shredded parmesan, and serve alongside crusty bread.

Regarding the white beans:

• You have the option of using cannellini beans, navy beans, Great Northern beans, or any other white beans of your choice. However, dried cannellini beans are preferred for enhanced flavor and texture.

For flavor:

• Fresh garlic, aromatic Italian parsley, chili flakes, and robust extra virgin olive oil contribute to the incredible taste of this savory cannellini soup. However, using fresh ingredients ensures the best possible flavor.

To achieve the desired texture:

• For a creamier consistency and added filling, consider adding cubed potatoes. During the cooking process, the potatoes break down, releasing starch and thickening the soup. Periodically mashing the softened potato cubes with a wooden spoon further enhances the soup’s thickness and deliciousness.

White Bean Chicken Chili

Ingredients

1 Tablespoon lemon meyer olive oil

1 large sweet onion, sliced

3 celery stalks, diced

3 medium carrots, diced

6 garlic cloves, choppped

1/2 teaspoon crushed red pepper flakes

1 1/2 – 4 cups better than boullion, flavored chicken

1 teaspoon sea salt + more to taste

Freshly cracked black pepper to taste

2 medium red potatoes

3 1/2 cups cooked canneli beans, drained and rinsed

1 (15-ounce) can artichoke hearts, drained and chopped finely (optional)

5 cups kale, shredded

1 cup fresh Italian flat-leaf parsley leaves, loosely packed

1/2cup basil leaves, loosely packed

2 large cloves, left whole and peeled

2 organic lemons

Directions

1. Turn on the Pampered Chef Quick Cooker/Slow Cooker. Select seared and heat the oil. Once hot, add the garlic and onions cook until translucent.
2. Add chicken sear on all sides.
3. Add the rest of the onion, garlic, celery, and carrots, along with a pinch or two of salt. Saute until the vegetables are softened and starting to just turn brown, 6-8 minutes.
4. Red pepper flakes, and cook another 1-2 minutes until very fragrant.
5. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot.
6. Add the 1 teaspoon kosher salt, black pepper to taste, lemon zest, seasonings, potatoes, cannellini beans, and artichokes (if using). Stir well.
7. Change cooking selection to soup and let the soup simmer.
8. Once the timer goes off, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
9. Use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Or, transfer half of the soup to a stand blender and blend until creamy.
10. Once half of the soup is blended, stir in the kale. Select the Sauté setting and heat until the kale is wilted, about 3 minutes. However, taste for seasonings, adding more salt as needed
11. Serve the soup in bowls and over each bowl and drizzle a virgin olive oil. 

Regarding storage:

• This easy white bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s also freezer-friendly: portion it into airtight containers, leaving a 1-inch space at the top, and freeze for up to 2 months.

Additional notes:

• You can use Hot Italian Sausage or chicken as alternatives to Italian Sausage in the soup.
• For optimal flavor, I recommend using Better than Boullion for the broth. Alternatively, bone broth can be used.
• Dry beans can be used, but it’s advisable to cook them in advance before adding them to the soup. For the equivalent of 3 cans of beans, use 2-1/4 cups of dried beans, cooked according to package instructions.
• Yes, you can freeze the white bean soup for up to 3 months. However, I suggest dividing it into individual portions for easier thawing.

Wine that Pairs well with White Bean Chili

For an ideal wine complement to this chili, I recommend opting for a non-oaked, light-bodied white wine. And, this pairing beautifully enhances the minerality found in many Sauvignon Blancs. Moreover, the creamy texture of white bean chilis. Especially, those with white meat poultry, pairs excellently with a buttery Chardonnay. However, like ones from the wine collection of the wine of the month club and Wine Ambassadors, containing no added sulfates. Both white and red wine options are available. Find out more about how you can get free wine here.