Thursday, November 6, 2008

White Bean and Chicken Chili

This is a nice, easy chili to make on a weeknight when you don't have a lot of time to spare. It definitely doesn't have that "slow-cooked" taste that I personally think a chili should have, but it's good if you need it quickly! Although I am eating a bowl of it right now for lunch, the day after, and I have to say it tastes even better now than it did last night!

The chili powder and cumin combine to make a slightly spicy, creamy chili and the peppers and onions really add flavor. I left out the pickled jalapenos on purpose but meant to buy some diced green chilis at the supermarket and just forgot. They will definitely be added in next time; along with some chives sprinkled on top. Serve with cornbread or tortilla chips!

White Bean and Chicken Chili
from Bon Appetit, October 2008
Makes 4 to 6 servings
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chopped pickled jalapenos or 4.5-ounce can diced green chilis, drained
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
14.5-ounce can low-sodium chicken broth
2 15-ounce cans Great Northern beans, drained and rinsed
1 pound shredded chicken breast
1/2 cup half and half or heavy cream
Heat oil in Dutch oven over medium-high heat. Add celery, onion, bell pepper, and jalapeno or chilis; saute until beginning to soften, about 4 minutes.
Add garlic, chili powder, and cumin; saute 1 minute. Add broth and bring to a boil.
Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes. Add beans, chicken, and half and half. Bring to a boil, reduce heat to medium, and simmer until heated through, about 5 minutes.
Season with salt and pepper. Divide among bowls and serve.

6 comments:

Erin said...

This looks delicious! I made white chicken chili recently, but this version looks even better! I love the combination of ingredients and flavors you used.

Katie said...

YUM! It looks great and I love the shredded chicken!

Darius T. Williams said...

Yup - this does looks good and hearty! A side of cornbread and I'd be in heaven!

-DTW
www.everydaycookin.blogspot.com

priscilla said...

yummy, that looks so good! i love chili. it is great for those chilly nights.
thanks for adding me to your blogroll!

The Blonde Duck said...

I love chili, and I love chicken. You've created the perfect combination!

melissa said...

I saw this in my bon appetit and wasn't sure if I wanted to make it. But the color in your photos makes me want to. And yes, I bet it definitely tasted better the next day with the flavors melded more, but that's what I make chili for - lunches for me and Steve. Perfect!