Prep 15 mins
Cook 2 hrs
Try making this from dried beans. It's easy and rewarding! HOW TO SOAK BEANS: Soak washed beans in a pot with enough water to cover by at least 3 inches for at least 4 hours, preferrably overnight. If you forget to soak them the night before there is a QUICK-SOAK METHOD: Place washed beans in a pot with enough water to cover by 3 inches. Once they reach a boil cook for 2 minutes then remove from heat and let stand for 2 hours. *substitute sauteed green pepper for the canned chilis if you are watching your sodium. From Terry Blonder Golson's 1,000 Lowfat Recipes.
- 1 lb dried white bean, pre-soaked (such as cannellini, about 2.5 cups when dry)
- 6 cups reduced-sodium chicken broth
- 1 cup onion, chopped
- 2 -3 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 (14 1/2 ounce) cansdiced mild green chilies
- pickled jalapeno pepper (can replace one can of chilies for spiciness) (optional)
- 1⁄8 teaspoon ground cloves (I just threw a whole one in and took it out before serving)
- 1 lb boneless skinless chicken breast, cubed
- 1 teaspoon kosher salt
- sour cream
- shredded cheese
- green onion, chopped
- cilantro (or other fresh herbs) or parsley (or other fresh herbs)
- Put pre-soaked beans into a pot along with the garlic, onions and broth. Bring to a boil, reduce heat and simmer uncovered until the beans are tender (about 1 - 1.5 hours). If needed, add water periodically to keep beans moist.
- Before beans are done, sautee the chopped green pepper in olive oil and set aside.
- Add to the beans: cumin, oregano, cloves, chicken, and green pepper. Cook for 30 minutes. Add salt. Adjust seasonings.
- Serve with desired toppings.
I've never had chicken chili, but I've always wanted to try it. And this was a good recipe. I'm not sure if I did something wrong, but it wasn't all that thick like a regular chili. But that didn't really matter much, because it was delicious all the same. I went light on the chilies and peppers as my kids can't tolerate much heat at all. But even so, it was perfect for a light dinner after the string of chilly, windy days we've been having. Made for 2009 Spring Pick-A-Chef.