Mild White Chicken & Zucchini Chili
This quick white chicken chili recipe is all about achieving a flavorful chili that can be eaten in the heat of the summer with minimal ingredients. My trick is using ground chicken (very economical) to keep in the spirt of a traditional chili (which typically uses ground beef) and a handful of spices while adding some summertime flare in the form of zucchini. I am happy to report that this is one of the best chilis we’ve ever had and one of the easiest to make! With basic pantry staples and a few seasonal fresh ingredients this recipe can be whipped up in a flash and tastes great even on a scotching hot summer day. Serve your chili with your favorite tortilla chips, some whole milk Greek yogurt, and a bunch of fresh cilantro and freshly squeezed lime juice for the best dinner you’ll have all week!
Report back if you make this! Happy summer chili season everyone!
Mild White Bean Chicken & Zucchini Chili
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6
- 3 Tablespoons unsalted butter or ghee
- 1 large yellow or red onion, finely chopped
- 4 cloves of garlic, minced
- 1.5 pounds zucchini, chopped into 1/2 inch pieces
- 1 teaspoon unrefined salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 pound ground chicken
- 2 (4 oz) cans diced green chiles (mild)
- 2 (15 oz) cans white beans, drained and rinsed
- 3 1/2 cups chicken bone broth or stock
- Sliced radishes, cilantro, whole milk Greek yogurt, and fresh lime juice for serving
Preparation
- Heat the butter or ghee in a large Dutch oven over medium-high heat until melted. Add the onion and cook, stirring often until beginning to soften, about 8 minutes. Add the garlic, zucchini, salt and spices and continue to cook, stirring to coat the veggies in the spice mixture for another minute or two. Add the ground chicken and use a wooden spoon to break up the meat a bit. Cook until no longer pink inside. Stir in the chiles, beans and chicken stock. Bring to a boil. Reduce the heat to low and simmer for 30-45 minutes or until the chili has thickened a bit and the flavors have had a chance to meld. Taste for seasonings and season with more salt and pepper if needed.
- Divide between bowls and top with radishes, cilantro, yogurt and freshly squeezed lime juice.
Notes
*This recipe tastes great (and even better) after an overnight in the fridge. Gently reheat leftovers for up to one week.