This post contains affiliate links. Please see our disclosure policy.
My favorite comfort food is chili. There is something so special about curling up on the couch with a bowl of chili in the winter months. This Hatch Chile White Bean Chile is full of protein and flavor. This dish will definitely warm you up and fill you up.
What brings all the flavor and heat to this dish is the Hatch Green Enchilada Sauce and the Hatch Diced Green Chiles. Hatch is dedicated to sharing the flavors of the southwest as well as the green chile flavor right to your kitchen. The bold flavors that come from the chiles adds an extra spicy and excitement to this dish. I also added lots of lean protein to this chili by adding some skinless chicken breasts and white beans. With bold flavors and nutrient packed protein, this chili will be your new go to dish for cold days.
Get more chili recipes here.
Hatch Chile White Bean Chili
Ingredients
- 2 boneless skinless chicken breasts
- 4 cups gluten free chicken broth
- 2 teaspoons ground cumin
- 1 (15 ounce) can Hatch Green Enchilada Sauce
- 1 (4 ounce) can Hatch Diced Green Chiles, undrained
- 2 (15 ounce) cans white beans, rinsed and drained
- 1 ½ tablespoons corn starch or masa harina
- Kosher or fine sea salt, , to taste
- Optional garnishes:
- Avocado slices
- Slice jalapeno peppers
- Pepitas
- Chopped cilantro leaves
- Tortilla chips
Instructions
- Cut the chicken breasts into large chunks. Place in a large soup pan with the chicken broth and cumin. Bring to a simmer, cover the pot, remove from heat, and let sit off the heat for 5 minutes. Remove chicken from the pot, shred and add back to the pot with the enchilada sauce, canned chiles, and beans. Simmer for 10 minutes. Stir the corn starch with a little water then add to the chili. Let simmer for 10 minutes. Adjust seasoning with salt and pepper. Garnish as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
