She Strengthens

Comforting Southwestern Chili Recipe

A Hearty, Flavorful Dish

Imagine a warm, comforting bowl of chili that’s packed with flavor and nutrients. Our Southwestern chili recipe is just that – a delicious blend of tender chicken, spicy jalapeños, and creamy cannellini beans.

The Perfect Balance of Flavors

To create this mouthwatering dish, we simmer chicken pieces with spicy jalapeños, poblanos, and red onion, then shred and add them back to the pot for a deep, developed chicken flavor. By smashing some of the cannellini beans, we thicken the broth to perfection. A squeeze of fresh lime juice at the end adds a bright, tangy kick that balances the richness and heat.

Customize to Your Taste

If you prefer a milder flavor, simply remove the ribs and seeds from the jalapeños. You can also make this recipe up to 3 days in advance and refrigerate it in a container with a tight-fitting lid.

Southwestern Chili Ingredients

For the chili:

• 3 pounds bone-in, skin-on chicken breasts, thighs, or a mixture of both
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 medium jalapeños, stemmed and finely chopped
• 2 medium poblano chiles, stemmed and medium diced
• 1 medium red bell pepper, cored, seeded, and medium diced
• 1 medium red onion, medium diced
• 4 medium garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon chili powder
• 4 cups (1 quart) chicken stock or low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)

For serving:

• 1 cup shredded Monterey Jack cheese (about 3 1/2 ounces)
• 1/2 cup coarsely chopped fresh cilantro
• 2 medium scallions, thinly sliced (white and light green parts only)

Step-by-Step Instructions

1. Prepare the Chicken: Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
2. Brown the Chicken: Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in 2 or 3 batches, add the chicken and cook, turning occasionally, until it’s browned all over, about 6 to 8 minutes per batch. Transfer to a large plate and set aside.
3. Soften the Vegetables: Reduce the heat to medium. Add the jalapeños, poblanos, bell pepper, and onion to the pot and season with salt and pepper. Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened and just starting to brown, about 5 minutes.
4. Add Aromatics and Spices: Add the garlic, cumin, measured salt, and chili powder, stir to coat the vegetables, and cook until fragrant, about 1 minute.
5. Simmer the Chili: Add the stock or broth and beans and stir to combine. Return the chicken pieces and any accumulated juices to the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer until the chicken is cooked through, turning the chicken halfway through, about 40 to 50 minutes total.
6. Shred and Serve: Remove the chicken to a cutting board. When it’s cool enough to handle, remove the meat and set it aside (discard the skin and bones). Using a potato masher, lightly mash about half of the beans and vegetables, leaving the remaining half intact. Stir in the shredded chicken and lime juice. Serve with the cheese, cilantro, and scallions on the side.