Spicy White Bean Chili with Chicken

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White bean chili has a different flavor profile than traditional chili. Try it!

CHARLOTTE – As we experience our first tastes of winter with the recent snowfall (and for some of us sleet…), once again winter comfort foods are returning to the forefront of dinner. For those who ONLY consider beef chili as the definition of this dish, I would suggest trying chicken or even turkey. From a caloric intake, chicken and turkey have less fat and just as much flavor. From a sustainability perspective, turkeys and chickens take less land to raise and less water to harvest. I love a good steak or a good hamburger, but I changed the chili to be wiser with my body. Try it, you will enjoy it!! And I’ll give you a free Beef Chili recipe if you don’t!! (just email me…) Now create new chili memories for your family!

Spicy White Bean Chili with Chicken (makes 4-6 servings)

Preparation time: 45 minutes | On the table: 2 hours

Ingredients:

2 tablespoons canola oil | 1 large onion, finely diced | 1 red bell pepper, diced

1 tbsp garlic, minced | 3 cups chicken broth | 1 tablespoon chilli powder

1 can Tomatillos, diced | 1 can diced tomatoes | 1 can green chilies – diced (7 oz can)

½ teaspoon oregano, dried | ½ teaspoon thyme, dried | 2 large bay leaves

½ teaspoon ground coriander | 1 teaspoon of cumin. Land | 1 tablespoon brown sugar

1# Ground Chicken | 2 large cans white beans | 1 cup heavy cream

Queso Fresco | Sprigs of fresh cilantro | 1 lime | Sea salt and pepper to taste

Method:

In a large pot, over medium heat, add your canola oil, onions, peppers, garlic and chili powder. Using a large wooden spoon, stir the mixture for 2-3 minutes. Next, add your minced garlic and cook for an additional minute. Quickly add your ground chicken, cumin, cilantro, brown sugar, green chiles and stir the meat so that it cooks evenly and begins to break up into very small pea-shaped clumps. Once the chicken is cooked, add the chicken broth, white beans, diced tomatoes, diced tomatillos, oregano, thyme and bay leaf. Stir frequently and bring to a boil. Adjust seasoning with sea salt and freshly ground black pepper. Add your heavy cream and simmer over very low heat for 1h30. The mixture should thicken slightly.

For the service, serve with grated queso fresco, a wedge of lime and fresh cilantro!… Share the meals together, Food is life, food is love!

Chef Glenn is a Waxhaw-based business chef – please send comments to [email protected]

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