Chili means a lot of different things to a lot of different people. Laura Davis “invents” her own version.
Text And Photo By Laura Davis
One of the benefits of food writing for me has been that I have to stop cooking like the Mad Matter. Sounds a little crazy but let me explain. Chili is something I have made for years. Beef, chicken and vegetarian and every other version I or someone else was in the mood for. I have not made the same pot of chili twice. I might have come close but I never used a recipe and I never wrote one down. It is totally fun but sometimes I wish I could replicate my favorite versions. I am now writing recipes down and taking notes. Yes, notes. If I don’t get something right the first time, the next time I make it, I will or at least get closer. This may not be a new concept to some, but for me it is revolutionary. 
The main ingredient for chili is chilies. Yes, I know this is ground breaking information. The rest of the ingredients are just a vehicle for their flavor and heat. I love chilies. Spicy and flavorful is what I am looking for, so those 5 alarm chilies that everyone goes crazy for, ghost chilies and what not, well they are not for me. Like I said I love hot and spicy, but not “make me sweat and cry” and “drink lots of beer” hot. I want to taste the flavors of the food with a descent amount of spice rather than experiencing the excessive effects of capsaicin. Did you know that capsaicin is hydrophobic and that is why water does not help when you have eaten something too spicy? It will just spread it around. Capsaicin is fat soluble and by pairing spicy food with milk, sour cream or cheese it will help alleviate the burning sensation by collecting some of the spicy molecules as it goes down.
One chili I have never made is white or green chili. I have been thinking about this recipe for a while. I knew it had to have tomatillos. I love the tangy and fresh flavor tomatillos give salsa and sauces so why not chili. I had never heard of white chili and actually thought this was an original idea (stop laughing) until I “googled” it just to be sure. It is not huge but it is out there. There is not really much difference between white chili and chili verde. Classic chili verde is made with pork, tomatillas or green chile sauce and has no beans. White chili has chicken, no tomatillos and white beans such as cannellini or great northern. They both have flavorings such as cumin, oregano, green chilies, onions and garlic. After doing my research and learning more about what I have “created”, I realize I have basically fused the two with all my favorite ingredients. It is really hard these day to come up with an truly original recipe because let’s face it great minds think alike (at least I would like to think so)! So this is my version of Chili Verde made with chicken and white beans.
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Chicken Chili Verde With White Beans
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Chicken Chili Verde combines the tangy freshness of tomatillos with tender chicken and hearty white beans, creating a flavorful and comforting dish.
Ingredients
- 1 1/2 to 2 lbs (680 to 907 g)of skinless chicken breasts
- 1 1/2 lbs (680 g) of boneless chicken thighs or the equivalent
- 2 medium onions, chopped
- 2 stalks of celery, chopped
- 1 to 2 serranos, minced (jalapenos can be used instead)
- 2 large green chilies, roasted, peeled deseeded and chopped (4 oz or 113 g canned whole roasted green chilies can be substituted for green chilies)
- 1 large poblano, roasted, peeled and deseeded and chopped
- 3 to 4 garlic gloves, peeled and chopped
- 1 tsp of ground cumin
- 1 tsp of dried thyme or 1 tbsp of fresh
- 1 tsp of dried Mexican oregano
- 1 Bay leaf
- 1 1/2 lbs (680 g) of tomatillos, peeled and pureed chunky
- 4 cups (1 L) of chicken broth
- 1 can of (15 1/2 oz or 439 g) cannellini or great northern white beans
- 1/4 cup (60 ml) of chopped fresh cilantro
- 1 tsp of salt or to taste
- Pepper to taste
- Serve with cooked basmati rice or brown rice (optional)
- garnish with chopped avocado, monterey jack cheese or queso blanco
Instructions
- Salt and pepper the chicken. Heat a dutch oven or 5 1/2 quart wide soup pot on medium high heat. Add 1 or more tbsp of olive oil and brown the chicken on both sides but not cooked through. Remove the chicken and set aside.
- In the same pot, add the chopped onions and celery. Sauté for about 5 minutes until the onions are soft and translucent. Add the minced serranos and garlic, cooking for another 2 minutes until fragrant.
- Stir in the ground cumin, oregano, coriander, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the chopped tomatillos and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
- Return the chicken to the pot, cover, and simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the drained and rinsed white beans to the pot. Simmer for an additional 10 minutes to heat through.
- Stir in the chopped cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
- Serve hot with optional toppings such as sour cream, shredded cheese, and avocado slices.
Notes
- This chili can be made vegetarian by omitting the chicken and adding an extra can of beans.
- It freezes well, making it a great make-ahead meal.
- For a milder version, use jalapeños instead of serranos.
- Serve with crusty bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
- Cholesterol: 70
If You Liked This Recipe, You’ll Love These
- Turkey and Coconut Milk Chili
- Kolkata-Style Spicy Chili Chicken
- Cheesy Chicken Enchiladas
- Chili and Garlic Steamed Clams
Frequently Asked Questions
How is this chili verde different from classic chili verde or white chili?
The article explains that classic chili verde is made with pork, tomatillos, and no beans, while white chili uses chicken, white beans, and no tomatillos. This recipe fuses both: it uses chicken and white cannellini beans from the white chili tradition, plus 1 1/2 lbs of tomatillos from chili verde, with roasted green chilies and a poblano for depth.
What do tomatillos bring to this chili, and where do I buy them?
The article says tomatillos give the chili a tangy, fresh flavor that the author loves in salsas and sauces. They are sold fresh (with papery husks, which you peel) in most Latin grocery stores and in the produce section of many supermarkets; canned tomatillos also work.
How do I control the heat level?
The recipe uses 1–2 serranos for heat and notes that jalapeños can be used instead for a milder result. The article also explains that capsaicin is fat-soluble, so if the chili turns out too spicy, pairing it with sour cream, cheese, or the suggested queso blanco garnish will help neutralize the heat more effectively than water.
Can I make this chili ahead and freeze it?
Yes — the recipe notes say this chili freezes well and makes a great make-ahead meal. It yields 8 servings, so it is well-suited to batch cooking.
