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.