The weather is less than balmy, and that can only mean one thing – it’s time for something warm and hearty! This stove top creamy chicken and wild rice chili will do the trick! This quick chicken chili with white beans comes together on the stove for a low-key meal. This recipe works well with canned beans or with dried beans that have been soaked and drained – although the latter will need a longer cook time.
What Constitutes a Chili
Some people are dead set that certain things constitute a good chili. You have the no-bean stance, the deer meat lovers, the gazillion bean crowd, the no tomato people, etc.
For me, the characteristics that make a chili a chili are a shredded or ground meat, the addition of at least one type of bean (but the more the merrier), and a thick liquid seasoned with spice.
My standards are not as tight as those of the International Chili Society (ICS) which states specific qualifications for a couple categories of chili. While traditional red chili cannot have non-bean fillers such as rice and pasta, the homestyle chili category makes no such mention. So while this creamy chicken and wild rice chili wouldn’t make the cut for a traditional red, it does seem to quality under the homestyle category. Not that I’m entering or anything. But…hey…you never know! It could be a contender!
Types of Beans to Use for Creamy Chicken and Wild Rice Chili
I have tried different style of white beans in this chili. Navy beans or Great Northern are both great choices. However, in a pinch, you can easily change out the beans to use other family favorites or to suit whatever beans you have on hand.
Using Wild Rice in Chili
Did you know that wild rice is not rice at all? In fact, it identifies as a semi-aquatic grass – only a distant cousin to true rice.
In our chili, it offers an earthy bit of flavor with a unique texture and chew. We only use 1 1/2 cups of wild rice in this recipe, so it is gives a barely-there vibe, but it is enough to complement the other ingredients well.
Simple Steps to Delicious Stove Top Chicken and Wild Rice Chili
First, you simply start with a rotisserie chicken and shred or you can sauté chicken in a skillet and shred that. Or you might like to do as I do and slow cook chicken in advance and shred it into individual bags for the freezer. Such a time saver!
On most nights, I prefer to use canned beans for a quick option. However, this recipe works well with dried beans as well. You just have to plan the night before to soak the beans overnight. Just before cooking, drain the beans and follow the alternate instructions at the bottom of my recipe card. Just remember one pound of dried beans equals to four (15 oz) cans of beans.
The photos below include dried beans.
Next, it’s time to add in the beans, chicken broth, garlic, and onion to a large pot, following the cook times below.
If using dried beans, you will see a lot of the broth disappears at the end of the first cooking step. You will likely need to add in more chicken broth at this stage – as you add in the rest of the ingredients.
Hominy, shredded chicken, green chilies, cooked wild rice, seasonings, and the possible additional chicken broth are added at this time. The chili cooks another half an hour or so until it’s time to add in a bit of sour cream and cheese to thicken it up.
This chili thickens upon standing. And it is just as delicious on the second day – as many chili recipes are! This chicken chili with white beans is just a touch spicy without being overwhelmingly so.
What to Serve with this Creamy Chicken Chili with Hominy
Enjoy this creamy chicken chili with rolls, biscuits, cornbread, or crackers. Our honey butter biscuits can’t be beat! And if a double dose of chilies wouldn’t be too much for you, you could also try our cornbread muffins.
Tips and Notes
- For the wild rice, you can get the Uncle Ben’s Ready Made Wild Rice that is already cooked, if you prefer. Whenever I use this, I just dump in the entire package. It is close enough to the correct amount.
- Navy beans or great northern beans both work well.
- For a quicker version, substitute the 1/2 pound of dried beans with 2 cans (15 oz) of beans. Drain 30 ounces of canned beans and rinse. (Occasionally, I add 3 cans of beans and one extra cup of broth to stretch the recipe.) Simmer the canned beans, broth, onions, and garlic until the onions are soft, about 30 minutes. Follow the remaining steps of the recipe.
- Cooking in a crockpot: Combine the soaked/drained beans, broth, onions, and garlic in a crock pot, and cook on low heat for 6-8 hours until beans are soft. Add the remaining ingredients (except sour cream & cheese), and turn crockpot to high setting. Cook on high heat for another 30-45 minutes until heated through. Stir in the sour cream & cheese, and serve.
- Toppings: Sour cream, monterey jack cheese, sliced avocado, cilantro.
- Storing & Freezing: Allow chili to cool. Store in an airtight container or ziploc bag in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Creamy White Chicken Chili with Wild Rice
Ingredients
- 30 oz White beans navy beans or Great Northern – canned *(See the note below if you wish to use dried beans instead of canned.)
- 3 cups Chicken broth possibly 1-2 cups more if desired
- 1 clove Garlic minced
- 1 Yellow onion chopped
- 4 oz Green chilies chopped
- 25 oz White hominy
- 2 cups Chicken cooked; shredded
- 1½ cup Wild rice cooked
- 1½ tsp Cumin
- 1 tsp Oregano
- ½ tsp Cayenne
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup Sour cream plus extra for garnish
- 1 cup Monterrey Jack cheese plus extra for garnish
Instructions
- Combine the two cans of beans (30 oz), 3 cups chicken broth, onion, and garlic in a large pot.
- Bring to a boil first. Then turn down to simmer and simmer about 30 minutes.
- Add the green chiles, hominy, chicken, wild rice, and seasonings. Add extra chicken broth at this point only if you think the pot needs more liquid.
- Stir everything together really well, and simmer for 30 minutes.
- Add the 1 cup of sour cream and 1 cup of cheese, and stir until creamy and combined.
- Serve with extra cheese and sour cream on top if desired.
Notes
- Soak 1/2 pound dry white beans overnight. Drain.
- Combine the soaked & drained beans, 3 cups chicken broth, onion, and garlic in a large pot.
- Bring to a boil then turn down to simmer, and simmer until the beans are soft, about 1 to 1 ½ hours.
- The beans may soak up a lot of the liquid while cooking. Once they are soft, you may need to add another 2-3 cups of chicken broth.
- Add the green chiles, hominy, chicken, wild rice, and seasonings.
- Stir everything together really well, and simmer for ½ hour.
- Add the 1 cup of sour cream and 1 cup of cheese, and stir until creamy and combined.
- Serve with extra cheese and sour cream on top if desired.
Nutrition
More Soups and Chili Variations
Check out our other delicious soups and chilis!
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