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Meat, Americas

White chicken chili with cornbread

White chicken chili with cornbread is a complete meal for 4, ready in 70 minutes, rated easy, at €2.80 per serving. It's a mild, tomato free chili built on chicken and white beans, served with warm, moist cornbread. The trick is mashing a few beans into the sauce so it thickens naturally without any cream.

A soft, snow white chili with chicken and white beans. Plus a moist cornbread on the side to mop up every bit of sauce.

White chicken chili with cornbread
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.80
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This chili skips the usual red tomato base you'd expect. Instead, you get tender chicken, soft white beans, and mild green chiles that add flavor without any real heat. Cumin and oregano give it depth, and the sauce turns naturally creamy once you mash a few beans into it. It's the kind of comforting dinner that fits right into a cooler evening.

The cornbread on the side makes the whole meal, with its soft, slightly sweet crumb balancing out the spices. It's the sort of dinner worth making on a slow weekend, in one big pot, for the whole family. Kids tend to love dunking their cornbread straight into the chili, and the flavors stay gentle even for picky eaters.

The ingredients

4 people

Butcher

  • boneless chicken breasts 500 g

Pantry

  • canned white beansoften in the pantry 800 g
  • canned mild green chiles 1 can
  • chicken brothoften in the pantry 50 cl
  • cuminoften in the pantry 2 tsp
  • oreganooften in the pantry 1 tsp
  • olive oiloften in the pantry 2 tbsp
  • fine cornmealoften in the pantry 120 g
  • all purpose flouroften in the pantry 120 g
  • baking powderoften in the pantry 1 packet
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onion 1
  • garlic 3 cloves

Dairy

  • eggs 2
  • milk 25 cl
  • butter 50 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the chopped onion and garlic in the oil, add the cumin and oregano, then the chopped green chiles. 5 min

    Toast the spices in the oil for a minute before adding liquid, they release a lot more flavor that way.

  2. Add the diced chicken, sear it for two minutes, then pour in the drained beans and the broth.

    Cut the chicken into small, even cubes so it cooks through at the same rate.

  3. Let it simmer gently, mashing a few beans against the side of the pot to thicken the sauce. 30 min

    If the chili thickens too fast, stir in a small glass of hot water.

  4. Mix the two flours with the baking powder, add the beaten eggs, milk, and melted butter, season lightly with salt.

    Stir just until the batter is smooth, overmixing makes the cornbread dense.

  5. Pour the batter into a buttered pan and bake at 200°C. 25 min

    Poke it with a knife, it should come out clean.

  6. Serve the chili piping hot with a big slice of warm cornbread.

    A squeeze of lime juice in the chili at the end brightens up the whole dish.

Our tips to get it right

  • Drain the canned beans and chiles well before adding them, or the chili will turn out too watery.
  • Dice the chicken while the onion and garlic cook, so you save time without burning anything.
  • Mix the cornbread batter while the chili simmers, so both are ready at the same time.

The variations

  • Swap the chicken for diced turkey, the cooking time stays the same.
  • For a vegetarian version, replace the chicken with extra white beans and use vegetable broth instead.
  • To save time, use leftover cooked rotisserie chicken, just stir it in at the end to warm through.

What to serve it with

  • A crunchy coleslaw
  • Lime wedges on the side
  • A light beer or homemade lemonade

Storage

The chili keeps for 2 to 3 days in the fridge in a sealed container, and it freezes well for up to 2 months. The cornbread keeps for 2 days at room temperature, well wrapped, or can be frozen sliced. Reheat the chili gently on the stovetop, adding a splash of water if it looks too thick.

Questions about this dish

Can you make this chili ahead of time?

Yes, it actually tastes better the next day once the flavors have had time to blend. Just make the cornbread right before serving so it stays moist.

Can you substitute the canned mild green chiles?

Yes, finely diced green bell pepper works well, cooked alongside the onion until soft. The flavor will be a little less smoky but still good.

Why mash beans into the sauce?

Mashing releases their starch and thickens the chili naturally, with no cream or flour needed. It's what gives white chicken chili its signature creamy texture.

Is this chili kid friendly?

Yes, it's mild since canned green chiles aren't spicy and the cumin stays subtle. You can cut back the spices even more for sensitive little eaters.

How long does it take to make a white chicken chili with cornbread?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a white chicken chili with cornbread?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a white chicken chili with cornbread cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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