Chicken and white bean chili
This recipe uses some fresh ingredients from the farmers’ market and some grocery store ingredients. It uses one pot and one bowl.
I don't have a clue how long it takes because I was listening to music while cooking.
Pick a really cold night and make this. This recipe is rich, spicy, and liberates you from the usual all-red chili.
I can't even begin to tell you how tasty this is.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green pepper, diced
- 8 garlic cloves, chopped
- 1/3 jalapeño, seeded and minced
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces
- 3 1/2 tablespoons chili powder
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon balsamic vinegar
- 2 (15 ounce) cans cannellini beans, drained, juices reserved
- 1 (28 ounce) can of diced tomatoes in juice
- 1/2 cup chopped fresh cilantro
- Salt and pepper
Directions
- In a large soup pot, sauté the onion, pepper, garlic, and jalapeño in a little olive oil until the vegetables begin to soften, about 5 minutes.
- Meanwhile, scrape the visible fat off the chicken thighs before cutting them up.
- Drain the beans in a colander, reserving the liquid. Set the cooked vegetables aside in the colander with the beans.
- Salt and pepper the chicken. Sauté it in a little more olive oil until the outside is no longer pink Mix in the chili powder, tomato paste, cumin and oregano.
- Add the beans, the cooked vegetables, tomatoes with juice and one cup of the reserved bean juice. Simmer about 25 minutes. If it's too thick, add more bean juice.
- Season with salt and pepper to taste. Mix in the cilantro and serve.