White Chicken Chili in Mini Bread Bowls

Comfort food. Don’t say you don’t know what I mean…it’s that dish that’s your go-to when you’re cold, or sad or tired. My comfort food list is a long one, but if I could sum up the must-haves on that list, I would say for a dish to be officially considered “Erin’s Comfort Food” it has to be warm, creamy and hearty. 

I never would have said comfort food could also be nutrient-dense but after creating this White Chicken Chili recipe for Alberta Pulse Growers, I can confidently say that it checks all the boxes for my comfort food list and it’s also incredibly nutrient dense. Plus, you eat it out of a mini bread bowl. Is there anything more comforting than that? 

This is the second in a series of recipes I’ve created in partnership with Alberta Pulse Growers, a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Head on over to their website to learn more tips, tricks and recipes using pulses!

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Recipe

White Chicken Chili in Mini Bread Bowls

Ingredients

• 1 tbsp butter

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1/2 cup of celery, chopped

• 1 red bell pepper, cored and diced

• 3 cups cooked Great Northern beans

• 12 oz can of corn, drained (or 1 cup fresh or frozen corn)

• 3 cups shredded, cooked chicken (a rotisserie chicken works well!)

• 1 tbsp cumin

• 1/2 tbsp paprika

• Pinch of red chili flakes

• 4 cups chicken broth

• 1 tsp salt, to be used throughout recipe

• Pepper, to taste

• 6 large burger buns

• 1/2 cup shredded cheddar cheese

• 1-2 scallions, sliced for garnish

Directions

1. In a large soup pot, melt butter over medium heat. Add onion, garlic, celery and a pinch of salt and pepper, and cook until softened and fragrant, about 5 minutes. Add the red pepper and cook for 2 minutes.

2. Add beans, corn, chicken, cumin, paprika, red chili flakes and a pinch of salt. Stir gently, to bloom spices. Slowly add the broth, and then allow to come to a boil, then lower heat and simmer, stirring every once and awhile for 15 minutes. Taste, and season with salt and pepper, if desired.

3. Remove 3 cups of the soup to a blender pitcher, and blend until smooth. Then pour it back in the pot, stirring to combine. Keep heat on low to simmer.

4. Meanwhile, turn the oven on broil. Cut off the top of the buns, and remove bread from the inside to create a bowl (save the bread chunks to dip in the chili, or for bread crumbs for future recipes)

5. Sprinkle a bit of cheese in the bottom of each bowl and arrange bowls on a cookie sheet, baking for 3-5 minutes, until edges are starting to brown.

6. Fill bowls with a generous helping of chili, top with remaining cheese and a generous sprinkle of scallions. Enjoy!