Jalapeno Beans with Shredded Chicken
A hearty and flavorful chili packed with jalapenos, white kidney beans, and shredded chicken.
Equipment
- Stock pot or Dutch oven Heavy-bottomed for even cooking.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 3 tablespoons chili powder
- 1 tablespoon ground pepper
- 1 teaspoon cumin
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 2 units bay leaves
- 4 units jalapenos, chopped
- 1 units white onion, chopped
- 6 cloves garlic, minced
- 1 units yellow bell pepper, chopped
- 8 ounces mushrooms, sliced
- 38 ounces white kidney beans, drained (2 cans)
- 21 ounces shredded chicken (or 3 chicken breasts)
- 2.5 cups chicken stock
- 1 cup table cream (18%)
- 3 tablespoons sugar
- 1 unit lime juice (from one lime)
Instructions
- Begin by draining one can of white beans and mashing them in a bowl with a fork or masher. Set aside. Prepare all other ingredients so they are ready to use.
- In a large, heavy-bottomed stock pot or Dutch oven, heat the oil over medium heat.
- Once the oil is warm, add the chili powder, ground pepper, cumin, oregano, salt, and bay leaves. Warm the spices for about 2 minutes, stirring occasionally to release their aromas.
- Add the chopped jalapenos, onions, and minced garlic to the pot. Cook for 5 minutes, stirring frequently, until the vegetables soften and become fragrant.
- Stir in the yellow bell pepper and sliced mushrooms. Cook for an additional 5 minutes, ensuring all the veggies are well coated in the spices.
- Add the drained and mashed beans, remaining whole beans, chicken stock, table cream, shredded chicken, lime juice, and sugar to the pot. Gently stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 1 ½ to 2 hours, stirring occasionally, until the chili thickens to your desired consistency.
Notes
For a spicier kick, leave the seeds in the jalapenos or add more chili powder. This chili can be served with toppings like shredded cheese, sour cream, or fresh cilantro for added flavor.