The Giant Eagle Market District will be holding their 2nd Annual Chili Cook-Off later this month and Chef Benjamin D’Amico stopped by PTL to show off one delicious chili recipe!

White Chicken Chili

Compliments of Product Development Chef Benjamin D’Amico

Serves: 6-8
Prep Time: 10 min.
Cooking Time: 40 minutes


1 ½ lbs Bell & Evans Boneless Chicken Thighs
1 qt. Chicken Stock
2 cups Water
¼ cup All Purpose Flour
1/8 cup Canola Oil
2 each Poblano Peppers, Roasted, Seeds Removed, Diced
6 cloves Garlic, Minced
1 cup Yellow Onions, Minced
1 tbsp Cumin
1 tbsp Chili Powder
1 can (16 oz) Cannellini Beans
2 tbsp Fresh Cilantro, minced
2 tbsp Fresh Lime Juice
2 cups Cheddar Cheese, Shredded
TT Kosher Salt & Black Pepper


Start by heating canola oil in a large stock pot. Place the chicken thighs in the pot and cook for 5 minutes each side.

Remove the chicken and set aside.

Add the garlic & onions to the pot and sauté for 3-4 minutes. While the garlic is cooking give the chicken a quick dice (the chicken will break down further while cooking).

Sprinkle the flour over the mixture and stir the pot so that the flour mixes with the oil and forms a light roux.

Add in the cumin, chili powder, diced chicken thighs, roasted poblano peppers, water, & chicken stock.

Cover the pot and allow to simmer over medium heat for 30 minutes, stirring every 5 minutes.

Add in the cannelloni beans, lime juice, and cilantro, stir and cover the pot for an additional 15 minutes.

Season the pot with salt and pepper and garnish each bowl with a handful of shredded cheese & a sprig of fresh cilantro.

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