Chicken and White Bean Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	54%	48%
fat	2%	1%
aromatics	9%	10%
salt	0%	0%
vegetables and beans	7%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil, or to taste
907 g	2 pounds skinless, boneless chicken breast, cut into cubes
120 g	1 green bell pepper, diced
150 g	1 small onion, diced
30 g	2 jalapeno peppers, minced
6 g	2 cloves garlic, minced
960 g	1 quart chicken broth
227 g	1 (8 ounce) jar salsa
5 g	2 teaspoons chili powder
4 g	2 teaspoons ground cumin
6 g	1 teaspoon salt
2 g	1 teaspoon ground black pepper
1 g	0.5 teaspoon paprika
1 g	0.25 teaspoon cayenne pepper
879 g	2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
25 g	0.25 cup fresh cilantro

Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This chili turned out pretty good. I used whole chicken breast seared in a cast iron skillet with cayenne and black pepper, then dropped them in the bottom of my slow cooker. I blackened the green peppers as well in the skillet. Then added everything to the sl” — a cook, 4★

“After seeing a can of white chicken chili in the grocery store, I searched Allrecipes for a better recipe using fresh ingredients. This one delivered! I did change it a bit for our wimpy tastes: used deli chicken (white and dark meat), substituted a red pepper” — a cook, 5★