South West Chicken & White Bean Chili

South West Chicken & White Bean Chili


2 ½ # Boneless Skinless Chicken Thighs
Chicken Rub:
2 Tbls Olive Oil
2 Tbls Wright’s Hickory Seasoning
1 tsp Salt
1 tsp Black Pepper
2 Tbls Cilantro chopped fresh
1 tsp Cumin ground
1 tsp Coriander ground
½ tsp All Spice ground
1 tsp Spanish Paprika
2 Tbls Olive Oil
1 ½ c Spanish Onions diced
1 ½ c Red Bell Pepper diced
4 Tbls All-Purpose Flour
½ c Regina Fine Sauterne Cooking Wine
4 ea Ortega Fire Roasted Jalapeno’s diced
4 c Las Palmas Crushed Tomatillos
2 c Low Sodium Chicken Base
¼ c Wright’s Hickory Seasoning
2 ea Dried Ancho Chili’s rehydrated and finely chopped
2 Tbls Light Chili Powder
2 tsp Cumin ground
2 tsp Coriander ground
2 tsp Cinnamon
3-15.5oz Cannellini Beans drained
Salt & Pepper
Servings: 12 – 10 oz servings


Completely coat chicken thighs with chicken rub mix and roast at 400* for 10-15 minutes.

Allow to cool and rough chop chicken thighs.

In a medium stock pot add olive oil and lightly sauté onions and peppers, add flour and deglaze with white wine.

Add chicken and remaining ingredients except for beans.

Bring chili to a simmer and continue to simmer for 30 minutes, add beans and continue to simmer for an additional 15 minutes.

Adjust seasoning