Go Back
White Chicken Chili with Black-Eyed Peas
Rachel Kim

White Chicken Chili with Black-Eyed Peas

Black-eyed peas bring a soft, earthy note to the usual white-bean base. They stay intact while mashed navy beans thicken the broth around them. Green chile and cumin keep the flavor squarely in chili territory.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 can navy beans 15 oz, drained
  • 1 can black-eyed peas 15 oz, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Mash the navy beans and add them with the black-eyed peas, green chiles, broth, corn and remaining salt.
  4. Simmer uncovered for 16 minutes until the broth thickens slightly.
  5. Return the chicken for 3 minutes and finish with lime juice off the heat.