Here’s a chili I first had years ago at a Super Bowl party. It was the creation of our good friend Kelly Stutchman.
Chicken and White Bean Chili
2 -15-ounce cans white beans, drained 1 Tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 4 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Old Bay 2 4-ounce cans chopped green chilies 2 teaspoons dried oregano 1 jalapeno, minced 4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces 4 cups chicken stock (more as needed)
Topping ideas: Grated Monterey Jack cheese Sliced radish Fresh cilantro, roughly chopped Lime wedges for squeezing Tortilla chips Scallions, sliced Sliced avacado or guacamole Chopped roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
Serve with toppings.
Chicken and White Bean Chili
Here’s a chili I first had years ago at a Super Bowl party. It was the creation of our good friend Kelly Stutchman.
Chicken and White Bean Chili
2 -15-ounce cans white beans, drained 1 Tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 4 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Old Bay 2 4-ounce cans chopped green chilies 2 teaspoons dried oregano 1 jalapeno, minced 4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces 4 cups chicken stock (more as needed)
Topping ideas: Grated Monterey Jack cheese Sliced radish Fresh cilantro, roughly chopped Lime wedges for squeezing Tortilla chips Scallions, sliced Sliced avacado or guacamole Chopped roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
Serve with toppings.