Aug 27, 2012

Spicy White Bean and Chicken Chili with Sriracha

This may sound ridiculous, but last week in Charleston, the weather was really cool. When I say cool, I mean mid 80s with no humidity. It was amazing! We enjoyed every bit of it knowing that just around the corner came nasty weather. Look at this week:

Gross, right? But it’s perfect weather for soup, chili, and cookies, so let me share a chili with you. Amanda and I made this last Thursday after work and it was excellent. I hope you like spicy food…

Spicy White Bean and Chicken Chili


  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 lb. ground chicken
  • 2 tbsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed, and chopped into 1-inch pieces
  • 2 cups frozen corn
  • 1 (32 oz.) container fat-free, low-sodium chicken stock
  • freshly grated Parmesan cheese, for topping
  • Sriracha, for extra heat!


In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the ground chicken, cumin, chili powder, oregano, and salt.  Stirring frequently, cook until the chicken is cooked through.  Add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer. Simmer for 15-20 minutes until the liquid has reduced by about half and the chili has thickened. Top with Parmesan cheese and Sriracha!

Can we talk about Sriracha for a minute? I’ve tried it a couple times in the past and liked it, but while Amanda and I were housesitting, I become obsessed. I think we went through half a bottle in the 5 days we were at her parents’. We put it on everything: this chili, breakfast sandwiches, avocado dip, and veggie burgers. There were several times this weekend that we were at the table eating with tears popping out of our eyes, wiping our noses from the burn. It’s so hot, but so good you can’t stop!

I even put this book on hold at the library, so don’t be surprised if you see a lot of Sriracha recipes in the near future.

Are you a fan of Sriracha hot sauce?

What’s your favorite thing to put it on?