It was the perfect autumn day to warm ourselves up with a hearty chili. Soups and chili are wonderful for busy weeknight dinners when you don't want to spend a lot of time in the kitchen. This white bean chicken chili was delicious and easy to prepare. The jalapenos and spices made it very flavorful. Luckily, we have plenty of chili left for the Iowa game on Saturday.
7 cups chicken broth
4 cans Great Northern Beans (15.8 oz cans), rinsed and drained, Cannelloni or Navy Beans can be substituted
1 tsp. parsley
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. cumin
1 tsp. paprika
1/4 tsp. ground red pepper or ground cayenne
1 tsp. oregano
4 T. olive oil, divided
1 1/4 pounds chicken breast, diced into 1 inch pieces
1 cup onion, diced
4 cloves garlic, minced
1 T jalapeno, about 1 jalapeno, chopped, (wash hands really well after handling the jalapeno)
1 cup cilantro leaves, roughly chopped
In a large stock pot, bring chicken broth and beans to a boil. Add all seasoning (parsley through oregano) and reduce heat to medium to let simmer.
In a saute pan, heat 2 T. olive oil over medium heat. Add chicken pieces and saute about 3-5 minutes, then add to pot.
Saute the onion, garlic and jalapeno in the remaining 2 T. olive oil until softened, about 5 minutes.
Add 1/2 cup cilantro to the saute pan and saute for a few seconds. Add mixture to the pot.
Let the chili simmer at least another 30 minutes, but the longer the better.
I did not do this but you can thicken up the chili with a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the remaining 1/2 cup of cilantro.
***recipe from Miss Amy on Tasty Kitchen