Aunt Ann's White Chili

This is a streamlined family-recipe white chili, built for weeknight speed and lighter nutrition. Cubed chicken breast cooks with onion, green bell pepper, and garlic in nonstick spray rather than oil, which keeps the dish lean without sacrificing flavor. The whole pot is on the table in under an hour.

The flavor base leans on canned ingredients in a smart way. Two cans of beans give the chili its body and protein, a can of chicken broth provides the simmering liquid, and two cans of mild diced green chiles bring the warm vegetal flavor that distinguishes white chili from red. A quarter teaspoon of cumin ties everything together without dominating.

Simmer only ten to fifteen minutes after combining; this is not a chili that needs hours of cooking. The chicken cubes warm through, the beans are already tender, and the simmer is just about marrying the flavors and lightly reducing the broth.

Serve straight from the pot. Toppings (shredded cheese, sour cream, cilantro) are optional but make a thinner chili feel more substantial.

Kitchen Tips

• Cut chicken breast into half-inch cubes; bigger pieces overcook on the outside before the inside warms through.
• Drain and rinse the canned beans well; bean liquid can taste tinny.
• Taste before serving and add salt; canned ingredients vary in salt content and the chili can come up bland or salty.
• The chili thickens as it sits; thin with a splash of broth if reheating leftovers.

Variations

• Stir in a half cup of shredded Monterey Jack at the end for a melty, richer chili.
• Use shredded rotisserie chicken instead of raw cubes; add at the end and warm through.
• Add a half teaspoon of dried oregano and a squeeze of lime at the end for a more developed flavor.