Monday, February 27, 2012

White Bean & Chicken Chili.

If you've tried my "regular" chili recipe, you know that I like my chili chunky. This white bean & chicken version is no different. And, like my more traditional recipe, this can be made in 30 to 40 minutes, start to finish.  I like my bowl of chili without added toppings, but the possibilities are endless: choose green onions, sour cream, cheese, salsa, lime juice or your own favorites.  My biggest eater - and true foodie at age 15 - loved his with sour cream and shredded cheese on top. He proclaimed that it tasted like "a warm burrito in a bowl."  The recipe below will feed a crowd, with leftovers.

  • 1 T olive oil
  • 2 pounds frozen chicken breast strips
  • 2 cloves garlic, minced
  • 2 large leeks, white & light green parts sliced
  • 32 ounces chicken broth
  • 1/2 tsp pepper
  • 1/2 tsp sea salt
  • 3 cans cannellini beans, drained
  • 3 cans diced tomatoes with mild chilis
  • 1/4 cup chopped cilantro
Heat oil in dutch oven.  Add frozen chicken strips and garlic and cook for 6 to 8 minutes, turning frequently.  Add leeks, chicken broth, salt & pepper. Bring to a simmer over medium high heat; simmer for 5-7 minutes. Using tongs and kitchen shears, lift chicken strips from broth and cut into bite-sized pieces, returning chicken to broth as it is cut. Add beans and tomatoes. Stir. Return to simmer and cook over medium heat for 10 minutes. Stir in cilantro; cook 5 more minutes and serve.

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