Pretty Dishes


White Bean Chicken Chili
November 19, 2012, 4:40 pm
Filed under: Recipes

I love soups and stews, and I probably make one per week on average. Oh, you’re not surprised? Perhaps it’s because I’ve posted no less than nine soup recipes to date (including a few particular favorites: here, here, and here). And now I am posting the tenth. It’s a good one—no, a great one—I assure you. This chili is fast, filling, flavorful, fantastic. It’s a favorite standby in my household, whether the temperature outside is cooling or not, though it feels particularly appropriate for rainy, chilly weather, especially since it has just enough heat to warm your taste buds and your belly.

This basic recipe lends itself to all sorts of ingredient and flavor adaptations. Give it even more kick by doubling the spice amounts; use sour cream, guacamole, and cilantro as garnishes for a Mexican bent; or even replace the chicken with prawns (or use a combination of both). Do whatever you like to modify it, just be sure to give it a try in some form.

White Bean Chicken Chili
(adapted from Bon Appétit)

This chili is the definition of a quick weeknight meal: all you have to do is chop the onion, garlic, and chicken. That is, if you don’t already have prechopped versions ready to toss in, in which case this can be on the table in about twenty minutes. Given the time of year, you could swap in turkey in place of the chicken (though personally, I would save that for this spectacular chowder).

The recipe easily doubles (and tastes just as good reheated the next day), and after you make it the first time, you will probably decide to do so each time thereafter. As written, the recipe yields about four hearty servings, depending on appetite.

2 tablespoons canola oil
1 large onion or 2 small shallots, chopped
4 large garlic cloves, chopped
1/2 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed (optional)
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
Three 15-ounce cans cannellini beans
1 cup chicken stock
One 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh chives

Heat the oil in a Dutch oven over medium heat. Add the onion, garlic, cumin, oregano, aniseed, and red pepper. Sauté for 5 minutes. Push the onion to the sides of the pan. Season the chicken with salt and pepper and add to the pot. Sauté the chicken for approximately 5 minutes.

Drain and rinse the beans, reserving 1/2 cup bean liquid. Add the beans and reserved liquid, stock, chilies, and cream to the pot. Simmer until the chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle the chili into bowls. Sprinkle with cheese and chives.

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1 Comment so far
Leave a comment

In my book, REQUIRES doubling! Momma

Comment by kathiel39




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