This comforting chili is perfect for busy weeknights when you want something hearty without the fuss. Packed with tender chicken and flavorful spices, it all comes together effortlessly in just one pot.
Start by heating some olive oil in a big pot over medium heat. Toss in the chicken along with the garlic, chives, oregano, thyme, basil, salt, pepper, and a bay leaf. Cook everything together, stirring now and then, until the chicken is cooked through and no longer pink, about 5 to 8 minutes.
Next, add three cans of great Northern beans, water, chopped tomatoes, and salsa to the pot. Turn the heat down to low and let it simmer gently for about an hour, stirring occasionally so all the flavors meld together nicely.
After that, stir in the remaining two cans of beans and some sour cream. Turn the heat up a bit to medium-low and let it cook for another 20 to 25 minutes until the chili thickens up a bit.
Finally, scoop the chili into bowls and enjoy!
- Use boneless, skinless chicken thighs for juicier meat.
- Simmer the chili slowly to let the flavors blend well.
- If you prefer a thicker chili, mash some of the beans with a spoon before serving.
This dish is a comforting and hearty meal that comes together quickly in one pot. It’s packed with protein and gentle spices, making it perfect for a cozy night in. Plus, it’s easy to customize with your favorite toppings or extra veggies.
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro and sliced avocado add a nice freshness. Cornbread or tortilla chips make a great side to scoop up every last bite.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well—just thaw overnight in the fridge before warming.
