Description
Creamy chili with rice is the ultimate cold weather meal! Made with tender chicken thighs, white beans, and flavorful creamy broth, then served over cooked rice with fresh pico de gallo and green onions.
Ingredients
Units
Scale
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tsp. ground cumin, divided
- 1 1/2 tsp. chili powder
- 2–3 Tbsp. avocado oil
- 2 Tbsp. butter
- 1 medium onion, chopped
- 1 Tbsp. minced garlic
- 3/4 tsp. dried oregano
- 1/4 cup all-purpose flour
- 2 (4 oz.) cans diced chiles
- 2 (15 oz.) pinto beans, drained and rinsed
- 3 cups chicken broth
- 1/4 cup heavy cream
- Fresh ground black pepper, to taste
To Serve
- 1 1/2 cups dry white rice
- Pico de gallo
- Green onions, thinly sliced
Instructions
- In a large bowl, toss chicken with 1 1/2 tsp. cumin and chili powder. Season with salt and black pepper, to taste.
- Heat oil in a heavy-duty dutch oven, over medium-high heat. Add chicken and cook for 4-5 minutes or until golden brown, while stirring occasionally. Do not overcrowd the meat or it will steam out instead of brown. Cook in batches if need to. Remove to a plate with a slotted spoon or a pair of tongs.
- Add butter and reduce the heat to a medium. Add onions and cook for 2-3 minutes or just until soft. Stir in garlic, oregano, and the remaining cumin. Cook for about 30 seconds or until fragrant.
- Add flour and cook for about 1 minute, while stirring constantly.
- Add chiles, beans, broth, and chicken. Season with salt and pepper, to taste. Bring to a simmer. Reduce heat to a medium-low and cook partially covered for 20 minutes, stirring occasionally. Taste for salt and pepper.
- Add heavy cream and simmer for an additional 1-2 minutes or until slightly thickened.
To Serve
- In a saucepan, bring 3 cups of water and rice to a boil. Reduce heat to maintain a simmer and cook, covered, until all of the water is absorbed. Let the rice rest covered for about 5 minutes, then fluff with a fork.
- Spoon about 1/2 cup of cooked rice into a bowl. Ladle about 1 cup of chili over the rice. Top with fresh pico de gallo and green onions. I also like to add chopped cilantro and lime wedges.
Notes
- Leftovers: Store chili leftovers in an air-tight container for up to 3-5 days in the refrigerator. It is best to store the chili separately from the rice.
Nutrition
- Serving Size: 1/2 cup cooked rice with 1 cup chili
- Calories: 451
- Sugar: 1.9 g
- Sodium: 495.5 mg
- Fat: 12.4 g
- Carbohydrates: 56.1 g
- Protein: 28 g
- Cholesterol: 93.6 mg