White Bean and Chicken Chili
Best served during the SuperBowl."A Tasty alternative to traditional Chili. This chili was easy to make and had wonderful taste and texture! It was spicy but not too hot...if your worried about too much heat, remove the seeds and ribs from the jalapenos. I used a combination of Cannellini and Great Northern beans, doubled the amount of chicken, and added some leftover Fire-roasted green Anaheim and Poblano chiles. We served the chili with sour cream, shredded Jack cheese and cornbread on the side." - sgrishka
Yield: 12 Servings Ready in 45 minutes
348 people trying soon
|1 poundGreat Northern Beans; cooked|
|1/2 poundChicken thighs; 1/2 in. diced|
|2 quartsChicken Stock|
|2 tablespoonolive oil|
|2 mediumYellow Onions; 1/4 in.diced|
|4 12-oz cansgreen chilis; Diced|
|4 clovesGarlic; minced|
|1/2 cupsMonterey jack cheese; shredded|
|2 eachJalapeno peppers; minced|
|1/4 teaspoonCayenne pepper|
|Salt to taste|
|Sour cream; for garnish|
White Bean and Chicken Chili Preparation
Saute onions, garlic and jalepenos in the olive oil till the onions are "almost" clear (transluscent). Add the diced chicken thighs next and cook them for 10-15 mins. Add the beans, chicken stock, green chilis, cumin and cayeene.
Simmer this very slowly on low heat for 2 hour....reducing it. Check for salt then chill immediately and refrigerate overnight.
Bring back to simmer and cook for an additional 3-4 hours. When it is the desired thickness, pour into bowls and add cheese and a dollup of sour cream
Chef and son notes: You could add additional seasonings as we did to "DR" it up a touch!~
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