Hubby requested chili for dinner – but I had 2 lbs of ground chicken that needed to be used up – so I whipped this chilE up, which was a conglomeration of my Pueblo Green Chile and white chicken chili recipes. It’s pretty dang tasty and ground chicken is fairly economical. If you don’t have ground, or don’t want to grind your own in your food processor or meat grinder, diced chicken breast works great as well.
Season to your taste – we like chili powder and cumin along with S&P in our chili. Some people like oregano or Mexican oregano in their chile – it’s all to what you like. This recipe will also freeze very well – have some on hand for smothering burritos or adding to eggs or potatoes. It’s freezer friendly for sure!
Ground Chicken & White Bean Green Chile Recipe
- 2 lbs ground chicken
- 1/2 large onion diced
- 2 cloves garlic minced
- 1/4 C flour
- 2 15 oz cans cannellini beans drained & rinsed
- 1 15 oz can petite diced tomatoes
- 1 pkg frozen hatch green chile mild
- 32 oz chicken stock
- 1 tbsp ground cumin
- 1 tbsp chili powder
In a large dutch oven brown the ground chicken in the olive oil. When chicken is about 1/2 way browned, add in the diced onion and garlic & season with Salt & Pepper
When browned well - sprinkle in flour, cumin & chili powder - mix well
Add in rest of ingredients and mix well
Simmer, covered, for at least 1 hour, but a long simmer 2-3 hours makes it even better.