Though we haven’t been experiencing “chili” weather here in LA (more like ice cream weather), it hasn’t stopped me from embracing winter meals. This white bean and chicken chili is not only hearty, but it’s also relatively healthy and much lighter than the original chili recipe. But of course, if you’re feeling adventurous, topping the dish with cheese, sour cream, etc. is always welcome.
Wishing everyone a wonderful weekend!
1 lb. dried cannellini beans
2 tbsp. olive oil
1 tbsp. minced garlic
3/4 cup diced onion
3/4 cup diced carrots
3/4 cup diced celery
1 lb. skinless, boneless chicken breasts, finely chopped
1 tbsp. ground cumin
1/2 tbsp. chili powder
1 tbsp. dried oregano
Salt and pepper, to taste
1/2 tsp. cayenne
1 1/2 cups chopped green chiles (fresh or canned)
4 cups homemade chicken broth
In a saucepan, heat the olive oil over medium heat. Add the onion, carrots and celery; cook for 2 to 3 minutes, until slightly softened. Remove mixture from pan. In the same pan, cook the chicken with the cumin, chili powder, oregano, salt, pepper and cayenne. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes. Add garlic. Return onion mixture to pan.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20-45 minutes, until reach desired thickened. Stir in the beans and cook for another 10 minutes.
Recipe adapted from Food Network.