chicken and white bean chili
(1 rating)
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This is consistantly good. Many have told me it's the best chili they've ever had. I found it in a magazine several years ago and it was great but in making it through the years, I have added just a little more mojo. I would like to stress that it's really important to not kill (overcook) the chicken, so it's definitely not one of those "cook-it-all-day" type dishes. My favorite thing to do if I have the time, is to cook it up the day before serving because like all great soups, stews, chilis it tastes better the next day.
(1 rating)
yield
6 serving(s)
Ingredients For chicken and white bean chili
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1/4 colive oil
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1 1/3 cchopped onion
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1large green (bell) pepper, chopped
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6garlic cloves, minced
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2 1/4 lbskinless boneless chicken thighs, cut into 1/2 inch cubes
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3 Tbspor more, chili powder
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2 Tbsptomato paste
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1 Tbspground cumin
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1 Tbspdried, or 2 t. fresh oregano
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2 can( 15 or 16 oz) white beans with juice
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2 can(15 oz) diced tomatoes in juice
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fresh cilantro, chopped
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monterey jack cheese, grated
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sour cream
How To Make chicken and white bean chili
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1This is all prep--really! Heat oil in heavy, large pot over medium high heat.
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2Add onion, bell pepper and garlic. Saute until veggies begin to soften (about 5 minutes).
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3Add chicken; sprinkle with salt and pepper. Saute until chicken is no longer pink outside (about 5 minutes).
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4Mix in chili powder, tomato paste, cumin and oregano.
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5Add beans with bean juices and canned tomatoes. Simmer until chicken is cooked through and chili is thickened (about 25 minutes).
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6Season to taste with salt and pepper.
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7Serve hot with cilantro, cheese and a dollop of sour cream.
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