Dicky T’s White Bean Chicken Chili Recipe

Comforting, hearty, and chili-night bold—BAR•B•Q rub brings sweet smoke and gar-lick-y depth to tender chicken and creamy cannellini beans.

Ready in: ~120 minutes
Serves: 6–8

Why it slaps

Dicky T’s BAR•B•Q rub does double duty: seasoning the roasted chicken and building a savory base in the pot. Tomato paste toasts for richness, beans add body, and a quick slurry gives that cozy, spoon-coating finish.

Ingredients

• 2.5 lb boneless, skinless chicken (breasts or thighs)

• ¼ cup Dicky T’s BAR•B•Q spice rub, divided

• 2 Tbsp olive oil, divided

• 1 cup diced onions

• ½ cup diced poblano pepper (seeds optional)

• ¼ cup minced jalapeño (seeds optional)

• 1 Tbsp minced garlic

• 12 oz can tomato paste

• 2 quarts chicken stock or broth

• Two 28-oz cans diced tomatoes with juices

• Four 15.5-oz cans cannellini beans, drained & rinsed

• ¼ cup cornstarch

• ¼ cup cold water

• ½ cup chopped cilantro

• Kosher salt, to taste (optional)

Equipment

Sheet pan or baking dish, 1.5-gallon (or larger) stockpot, whisk, ladle, instant-read thermometer, knife & cutting board.

Directions (follow these steps as written)

1. Preheat oven to 400°F (204°C).

2. Season & pan: In a bowl, combine chicken with ⅛ cup (2 Tbsp) BAR•B•Q rub and 1 Tbsp olive oil; toss to coat. Arrange on a sheet pan in a single layer.

3. Bake chicken ~20 minutes, or until the thickest part reaches 165°F. Remove and cool at room temp.

4. Start the soup base: While chicken bakes, heat a 1.5-gallon+ stockpot over medium. Add 1 Tbsp olive oil, then onions, poblano, jalapeño, garlic, and the remaining ⅛ cup (2 Tbsp) BAR•B•Q rub. Stir and cook until veggies sweat and lightly brown.

   • Add tomato paste and cook ~1 minute, stirring constantly to lightly brown it.

   • Add chicken stock, diced tomatoes with juices, and cannellini beans. Whisk to combine. Bring to a boil and continue boiling 15 minutes.

5. Shred & add chicken: Chop or pull the cooled chicken, add it to the boiling soup, and boil 30 minutes more.

6. Thicken: In a small bowl, whisk ¼ cup cornstarch with ¼ cup cold water to make a slurry. Whisk slurry into the boiling soup for about 1 minute to incorporate. When it starts to thicken, reduce heat to medium-low to simmer.

7. Simmer & finish: Simmer 30 minutes more. Remove from heat, stir in cilantro, let stand 10 minutes, then serve.

Pro Tips

• Texture control: Add stock if too thick after simmer; simmer uncovered a few more minutes if you want it thicker.

• Heat level: Include some poblano/jalapeño seeds or finish bowls with a pinch more BAR•B•Q for extra kick.

• Flavor bloom: A squeeze of lime over each bowl brightens the richness.

What to serve with it

Tortilla chips, shredded cheese, sliced green onions, sour cream or Greek yogurt, avocado, warm cornbread or garlic bread.

Variations

• Creamier finish: Stir in ½ cup sour cream or 4 oz softened cream cheese after simmering, off heat.

• Smokier vibe: Add a dash of liquid smoke or a handful of fire-roasted corn.

• All-thighs version: Extra juicy—just keep the 165°F target.

Storage

• Fridge: 4–5 days in airtight containers.

• Freezer: Up to 3 months; thaw overnight in the fridge.

• Reheat: Gentle simmer; thin with stock/water as needed.