White Bean Chicken Chili

White Bean Chicken Chili

White Bean Chicken Chili

1 each
White onion, diced, divided
3-4 each
Limes, divided
1 cup
Cilantro, divided
1 each
Avocado, diced
1 teaspoon
2 each
Garnet sweet potatoes
1-2 Tablespoons
Olive oil
1 teaspoon
Ceylon cinnamon
1 1/2 teaspoon
Ground cumin
4 teaspoons
Chili powder
1 cup
Lager beer
2, 14.28 oz. cans
Carmelina Brands® Italian Cannellini Beans
1 can
Fire roasted tomatoes
2 each
Chipotle peppers in Adobo sauce (+ 2 tablespoons sauce reserved)
1 cup
Chicken broth
1 each
Rotisserie chicken, meat removed and shredded
Cheddar cheese, shredded (optional)
Sour cream (optional)


For Avocado-Onion Garnish:

  1. In a medium bowl combine ¼ cup of minced white onion (reserving the rest for the chili), juice of one lime, 1 tablespoon chopped cilantro, 1 diced avocado and 1 teaspoon salt. Cover and refrigerate until serving.

For the Sweet Potatoes:

  1. Bake sweet potatoes on a sheet pan at 400°F for 1 hour until soft. Allow to cool for 10 minutes before cutting in half to serve.

For the Chili:

  1. In a Dutch oven, heat olive oil over medium heat. Add remaining onion and sauté until translucent. Add cinnamon, cumin, and chili powder. Cook for about 1 minute until fragrant. Add beer.
  2. In a blender, combine 1 can of Carmelina Brands® Italian Cannellini Beans (including liquid) with 1 can of fire roasted tomatoes, chipotle peppers and adobo sauce. Blend until smooth.
  3. Once beer and onion mixture thickens, add blended bean mixture, and stir to combine.
  4. Add chicken broth, pulled rotisserie chicken, and remaining can of Carmelina Brands® Italian Cannellini Beans, and allow to reduce over medium heat until thickened, about 30 minutes.
  5. To serve, ladle White Bean Chicken Chili over baked sweet potato, and top with Avocado-Onion Garnish, shredded cheese and sour cream.


Recipe created by Peyton Pritikin (PritiEats) on behalf of Mangia, Inc. ™

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