A meaty, beefy red chili is delicious, but sometimes we want something a bit lighter. The recipe below is spicy and bold, but because it uses chicken instead of beef, white beans instead of pinto beans, and salsa verde in place of the heavy hit of red chiles, it comes across as decidedly more delicate. It’s still a filling meal, but one that won’t weigh you down.
Serve this dish with crispy baked tortilla strips for a bit of crunch. Another option is to slice up 5 or 6 tortillas into strips and add them to the chili once it has finished cooking to thicken the sauce. Either way, this chili is perfect on its own, but we wouldn't fault you for topping it with shredded cheese, more sour cream, or a few spoonfuls of hot salsa.