Digital Growth Group

Chicken & White Bean Chili

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A Stick-to-Your-Ribs Favorite from Mizzupa

This is one of those recipes that earned its place the hard way — through repetition, refinement, and real customers.

I learned this Chicken and White Bean Chili while working at Mizzupa Restaurant, and it has stayed in rotation ever since. It’s hearty without being heavy, layered with flavor, and perfect for feeding a crowd.

It’s also gluten-free and celiac-friendly, which makes it a dependable go-to for mixed tables.

This one sticks with you — in the best way.

Recipe Overview

Ready in: 90 minutes
Prep time: 15 minutes
Serves: 8
Diet: Gluten-Free / Celiac-Friendly

Ingredients

  • 2 lbs diced chicken
  • 1 onion, diced
  • 2 small cans green chilies
  • 1 green pepper, diced
  • ¼ cup shredded carrot
  • 1 can diced tomatoes
  • 2 cans white beans
  • 4 Tbsp ground cumin
  • 2 Tbsp chili powder
  • 2 Tbsp green chili powder
  • 1½ tsp ground coriander
  • 1 Tbsp Mexican oregano
  • 2 Tbsp olive oil
  • 4 Tbsp minced garlic
  • 3 oz tequila (optional)
  • 4 cups chicken stock
  • ¾ cup masa
  • 2 limes
  • 1 bunch cilantro
  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • Salt & pepper to taste

Preparation

  1. Dice all fresh vegetables and chicken.
  2. In a stock pot, heat olive oil and add chicken and vegetables. Sweat until onions are translucent.
  3. Add all dry seasonings and stir constantly.
    Roasting the spices slightly deepens the overall flavor.
  4. Deglaze with tequila (if using).
    If not, add diced tomatoes and green chilies along with 1 cup chicken stock to deglaze the pan.
  5. Add remaining stock and let simmer for 1 hour.
  6. Make a slurry with masa and a little water.
  7. Reduce heat to low and slowly stir in masa. Cook an additional 10–15 minutes.
  8. Chop cilantro and add half to the pot. Reserve the rest for garnish.
  9. Roll limes to release juice and add to taste.

Chef Tips

  • Slightly roasting the seasonings makes a huge difference
  • Deglazing builds depth — don’t skip it
  • Adjust lime juice to balance heat and richness
  • Perfect topped with cheese and tortilla strips
  • Pairs beautifully with jalapeño cornbread

Leftover Upgrade

This chili does something special the next day.

Add a can of corn and a can of black beans, then use a slotted spoon to serve the mixture in tortillas for chicken tacos. Same base. New meal. No waste.

That’s real kitchen efficiency.

🧵📘 Write This One Down

This is exactly the kind of recipe that belongs in the Quilt Coloring Recipe Journal.

Over 150 pages.
Large, usable recipe cards.
Original quilt designs of my own turned into coloring borders.

It’s creative, practical, and built to hold meals that matter.

📘 Quilt Coloring Recipe Journal
👉 https://amzn.to/49B3UcO

This chili deserves a permanent spot in it.

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