Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a great week night dish or double the recipe and invite friends and serve with skillets of cornbread and beer. Mike Gonce says if you double it to cook it in a 7-quart Dutch oven. I must confess, I cooked this in a regular pot. I enjoyed this without the cheese and tortilla chips, and it was still terrific. Recipe courtesy of The Lodge Cast Iron Cookbook.

Ingredients Nutrition

Directions

  1. Heat the oil in a 5-quart cast iron Dutch oven over medium heat.
  2. Add the onion and garlic and cook, stirring occasionally, until tender.
  3. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne pepper and simmer 30 minutes.
  4. If you like, you can add chicken broth as you prefer.
  5. Ladle the chili into bowls and sprinkle each serving with cheese and crushed tortilla chips, if desired.