Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery.
Recipe: White Chicken Chili, Double-Corn Cornbread
Equipment: Cast-Iron Skillets
Taste test: Tortilla Chips