My Dinner With Hammervision - White Bean Chicken Chili

I am a big fan of food and cooking and laziness. So, if I can find a recipe that ticks all three of those boxes, count me in. This is a little meal I whipped up today. It's healthy. It's fast. It's darn delicious. And I want to share it with you.


  • a thingy of ground chicken (or turkey, if you must). How much? Let's say "a pound."
  • canola oil
  • 6 garlic cloves, minced
  • 1 tablespoon of cumin
  • 1 1/2 teaspoons of coriander
  • some cayenne pepper to taste (I use about a 1/4 teaspoon)
  • 1 cup of green salsa. Whatever kind of green salsa you like.
  • 2 (15 oz.) cans of cannellini beans (drained and rinsed)
  • 4 cups of low-sodium chicken broth
  • 1/4 cup of minced cilantro
  • 3 tablespoons of lime juice (or just go ahead and squeeze two limes all up in there)

The Deal:

  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering like a Vegas showgirl's headdress. Brown the chicken, about 10 minutes or so.
  2. Reduce the heat to medium and add the garlic, cumin, coriander, and cayenne. Cook for about 30 seconds.
  3. Add the salsa, cannellini beans, and chicken broth. Bring the pot to a simmer. (I like to go ahead and crank the heat up as high as it will go, because I'm lazy like that)
  4. Cover, reduce the heat to medium-low, and cook for 25 minutes.
  5. Remove from heat and add the cilantro and lime juice.
  6. Serve by itself or with cheese or sour cream or tortilla chips or whatever tickles your fancy.

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