It is that time of the year, Fall through Winter when you want to make some heartier meals such as chili. This is my third chili I like to make and this one is made with chicken, beans and I used roasted peppers this time that I cooked on my grill last summer and froze. They sure did add some nice heat!
White Bean Chicken Chili
- 2 lbs. chicken breasts, skinned and boned
- 1-1/2 quarts low sodium chicken broth
- 1 lb. dried white beans , soaked overnight in cold water
- 6 chilies such as Poblano or Ancho (or peppers of your choice), stemmed and seeded
- 1 tbsp. olive oil
- 2 onions, finely diced
- 4 garlic cloves, minced
- 2 tsp. toasted and ground cumin seeds (I used ground cumin from a jar)
- 2 tsp. toasted and ground coriander seeds (I used ground coriander from a jar)
- 1-1/2 tsp. Mexican oregano (regular oregano is fine)
- large pinch ground cloves
- large pinch red pepper flakes
- salt to taste (taste before you add any salt)
- whole, peeled plum tomatoes in puree (optional)
Poach the chicken breasts in simmering chicken broth for 10 minutes (depends on the thickness of your breasts). Remove to a plate and cool.
Drain and rinse the beans and place them in the same pot the chicken poached in. Add the chilies if they are fresh. You can leave them whole or cut up which is what I do. If you are using canned chilies or roasted chilies do not add now. Cook for about an hour or until the beans are firm, but tender. Remove the chilies (if you use fresh).
Place the olive oil in a skillet over medium heat; add the onions and sauté until softened; then add the garlic and cook another minute more.
Cut up the chicken and the cooked chilies if you left them whole (I used roasted Poblano peppers that I froze last summer and they were a little hot – too hot for a sister!).
Add the chilies, cumin, coriander, oregano, cloves and red pepper flakes to the onion mixture; simmer for 2-3 minutes. Add this mixture to the beans and season with salt if desired. Add some tomatoes in puree, if desired (this time I did not add).
Simmer for 15 minutes. When ready to serve, add the chopped chicken and just heat through. Serve with grated cheese, corn chips, sour cream or sliced jalapenos if desired.
Recipe by cooking with aunt juju
This chili would be perfect served in my cornbread cups.