White-Bean Chili with Five Spices

A lighter take on chili that trades the heavy, tomato-based broth for a clean chicken stock base loaded with a five-spice blend of cumin, coriander, oregano, ground cloves, and cayenne. It tastes more complex than its short ingredient list and 30-minute cook time suggest.

The spice combination here is what sets this apart from most white chilis. Cloves and coriander are unusual additions that add a warm, almost Moroccan depth behind the more expected cumin and oregano. The cayenne brings just a whisper of heat, enough to warm you up without overpowering those more delicate flavors.

Cannellini beans go in undrained, which is key. That starchy bean liquid thickens the broth as it simmers, giving the chili body without adding cream, flour, or any other thickener. The 10-minute simmer before the beans go in lets the aromatics bloom in the hot stock, so the spices have time to open up and meld with the green chiles and onion.

Pro Tips

• Don’t drain the beans. That starchy liquid is doing the thickening work for you
• Mince the onion and garlic fine so they practically dissolve into the broth during the simmer
• Taste for salt after adding the beans, as canned beans vary widely in sodium
• Serve with a squeeze of lime and a dollop of sour cream to brighten each bowl

Variations

• Stir in shredded rotisserie chicken during the last 3 minutes for a heartier, protein-packed bowl
• Add a diced poblano pepper alongside the green chiles for a smokier flavor
• Top with crushed tortilla chips, sliced avocado, and fresh cilantro