white chili with pulled chicken breast & beer



  • 1 tbsp coconut oil
  • 2 yellow onions, diced
  • 4 jalapeños, stemmed & deseeded**
  • OR 1 bell pepper & 1 tsp crushed red chili flake
  • 23 cloves garlic, minced
  • 1 heaping tbsp cumin
  • 1 heaping tbsp coriander
  • 2 5 oz cans green chilies
  • 1 16 oz bottle light lager-style beer
  • 2 15 oz cans cannellini beans, drained & rinsed
  • 1 lb chicken breast, roasted & pulled*
  • 1 32 oz container reduced-sodium chicken stock
  • 2 bay leaves
  • 1 cup whole milk
  • 1/4 cup masa harina


  1. in heavy bottomed pan or dutch oven, heat coconut oil over medium high heat.
  2. cook diced onions & jalapeños with 1 tsp of kosher salt over medium heat until softened, about 7-10 minutes.
  3. add cumin, coriander, minced garlic& chilies & allow to cook for about 1 minute to warm up the chilies & bring out the flavor of the spices.
  4. add the beer in two intervals. first deglaze the pan with half of the beer & bring to a simmer over medium high heat stirring frequently for about 5 mintues, allowing beer to reduce by half. once beer has reduced, add remaining beer, continue to stir, & allow it to reduced by half again, about another 5 minutes. this concentrates the flavor of the beer & semi-braises the onions & peppers with its flavor.
  5. add beans, pulled chicken, & reduced-sodium chicken stock to the pot. add in bay leaves. bring chili to a boil over medium-high heat, cover & let simmer over low heat for about 25 minutes.
  6. in a bowl or measuring cup, combine milk & masa harina. mix together with a whisk. the mixture will be similar to a slurry & will thicken up quickly. stir until smooth, breaking up any lumps of masa harina.
  7. uncover the chili pot. while stirring the chili, slowly pour the masa harina slurry into the pot.
  8. let chili simmer for 10 more minutes uncovered over low heat to bring all the flavors together one last time.
  9. serve in bowls with tortilla chips & perfect guacamole.***


*if you don’t have cooked chicken on hand

  • preheat oven to 400 degreees
  • place chicken breasts on baking sheet. season generously with olive oil (about 1 tbsp), & salt & pepper (about 1 tsp each).
  • bake chicken for 25 minutes, until cooked through.
  • allow chicken to cool & shred.

**how spicy do you like your chili

  • we like things with a great kick of spice, so i stem & deseed half of the jalapeños & leave the stems & seeds in the rest. if you want something more mild, stem & deseed all of the jalapeños. either way, remember to thoroughly scrub your hands & fingernails with hot soapy water once you’re done chopping.
  • there is really no reason to be afraid of a stemmed & deseeded jalapeño! their flavor is mild, fruity, & delightful. but if you’re afraid of jalapeños, you can swap out with a green bell pepper & add 1 tsp of crushed red chili flakes with the cumin & coriander.

***for homemade lime tortilla strips pictured

  • cut corn tortillas into a thin ribbons & place on a nonstick baking sheet.
  • spritz tortilla strips with cooking spray, & season with a sprinkle of cumin & kosher salt.
  • bake at 400 degrees for 8-10 minutes until crispy. keep an eye on them!
  • once baked, pull out of the oven & sprinkle the zest of one lime over tortilla strips.
  • cool & serve.


  • Serving Size: 8