By Mandy Tanner
When you are hankering for chili but don’t have a lot of time, try this quick yet satisfying version. Canned beans and cooked chicken (a store-bought rotisserie chicken works well) give you a head start. (Don’t rinse the beans as the starch on them helps to thicken the dish.) Feel free to adjust the garnishes as you like. Charred corn kernels, sliced scallions, or pickled jalapeños are also great options.
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|1 Teaspoon||dried oregano|
|1 Teaspoon||ground cumin|
|3/4 Teaspoon||kosher salt, plus more to taste|
|1/2 Teaspoon||freshly ground black pepper|
|1/2 Teaspoon||ground coriander|
|1/8 Teaspoon||cayenne, plus more to taste|
|1 Tablespoon||canola oil, or other cooking oil|
|1/2 Cup||chopped white onion (about ½ small onion)|
|2 Clove||garlic, minced|
|3 Cup||cooked shredded or pulled chicken plus any juices from cooking if available|
|1||4-oz can diced fire-roasted green chiles|
|2||15-oz cans white beans, such as cannellini beans or Great Northern, drained but not rinsed|
|3 Cup||low sodium chicken broth|
|Chopped white onion|
|Shredded Monterey Jack or cotija cheese|
|fresh squeezed lime juice|
|Fresh cilantro leaves|
|Hot sauce, such as Traeger Original (optional)|
|Diced avocado (optional)|
Easy White Chicken Chili
For the spice blend: In a small bowl combine the oregano, cumin, salt, pepper, coriander, and cayenne, and stir to combine. Set aside.
1 Teaspoon dried oregano
1 Teaspoon ground cumin
3/4 Teaspoon kosher salt, plus more to taste
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon ground coriander
1/8 Teaspoon cayenne, plus more to taste
For the chili: You can either cook the chili entirely on the Traeger Induction cooktop (or on your stove), or you can start it there and finish it on your Traeger gill for some wood-fired flavor. If using the grill, preheat the grill with the lid closed to 375°F; this will take at least 15 minutes.
Place a heavy-based Dutch oven or similar heavy-duty pot on the Traeger Induction cooktop or on your stove over medium-high heat. Add the oil, onion, and garlic, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
1 Tablespoon canola oil, or other cooking oil
1/2 Cup chopped white onion (about ½ small onion)
2 Clove garlic, minced
Add the reserved spice blend and stir to combine. Add the chicken and any juices, the green chiles, the beans, and the broth and stir. Cook on the induction cooktop or stove over medium-low, adjusting the heat as necessary, until the flavors meld and the chili thickens a bit, about 30 minutes. Alternatively, transfer the pot to the preheated grill and cook for 30 minutes.
3 Cup cooked shredded or pulled chicken plus any juices from cooking if available
1 4-oz can diced fire-roasted green chiles
2 15-oz cans white beans, such as cannellini beans or Great Northern, drained but not rinsed
3 Cup low sodium chicken broth
Serve with additional onion, the cheese, a squeeze of lime juice, cilantro, plus hot sauce and avocado, if desired. Enjoy!
Chopped white onion
Shredded Monterey Jack or cotija cheese
fresh squeezed lime juice
Fresh cilantro leaves
Hot sauce, such as Traeger Original (optional)
Diced avocado (optional)