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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
This creamy, red-tinted spin on white chicken chili incorporates gochujang for a unique spin on a classic winter dinner. Gochujang, an umami-packed Korean red chili paste that is both sweet and savory, gives lots of chili flavor without adding a ton of heat, meaning this can be enjoyed by everyone in the family (even the spice-averse).
We kept some things traditional in the form of corn and cannellini beans in this chicken chili recipe, but feel free to experiment with what you like best—chickpeas, black beans, or pinto beans would all be fine swaps or additions. You could even make this vegetarian by omitting the chicken and doubling up on the beans. Top each bowl however you please—kimchi, sesame seeds, and scallions play well off the gochujang, but traditional chili toppings like sour cream, avocado, cheese, cilantro, and tortilla chips are also fantastic additions.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
small yellow onion, finely chopped
- 3
cloves garlic, thinly sliced
- 2 Tbsp.
peeled finely chopped ginger (from 1 [2"] piece)
- 4 cups
low-sodium chicken broth
- 2
boneless, skinless chicken breasts (about 1 lb. total), cut into half crosswise
- 2
(15-oz.) cans cannellini beans, drained and rinsed
- 4 oz.
cream cheese, cubed
- 1
(4.5-oz.) can green chiles
- 1/4 cup
gochujang
- 1 tsp.
dried oregano
- 1 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
- 1
(10-oz.) bag frozen corn (about 1 1/2 c.)
- 1/4 cup
chopped fresh cilantro leaves, plus more for serving
- 1 1/2 tsp.
toasted sesame oil
Tortilla chips, sour cream, shredded cheddar, kimchi, sliced scallion, and sesame seeds, for serving
Directions
- Step 1In a large pot over medium heat, heat olive oil. Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and ginger and cook, stirring, until fragrant and light golden, about 2 minutes.
- Step 2Pour in broth. Add chicken, beans, cream cheese, green chiles, gochujang, oregano, cumin, 1 1/4 teaspoons salt, and a few grinds of pepper. Bring to a boil, then reduce heat to medium and simmer until chicken is tender and just cooked through, 10 to 12 minutes.
- Step 3Transfer chicken to a plate and shred with 2 forks. Smash about one-quarter of beans in chili with the back of a spoon. Return shredded chicken to pot and add corn. Bring to a simmer and cook until chicken and corn are warmed through, 4 to 6 minutes. Remove from heat and stir in cilantro and sesame oil.
- Step 4Ladle chili into bowls. Top with tortilla chips, sour cream, cheddar, kimchi, scallions, sesame seeds, and more cilantro.
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