This chicken and white bean chili recipe comes from a chili throwdown (cookoff) contest I attended at The Morgan School.
Five culinary students each made a different chili. All were delicious and one was judged overall best by a panel of judges.
I've been wanting to make this recipe by Jeremiah Gibbs' ever since.
The chicken and white bean make this a refreshing change from any type of beef and red bean chili. The flavors are bright and fresh.
This would be great to serve at half-time during Superbowl.
Chicken and White Bean Chili
serves about 8
1 T olive oil
1 large onion or two medium, chopped
2-3 garlic cloves, minced
8 chicken breast halves (about 3 1/2 lbs.) skinned and boned, cut into small, bite-size pieces
3 cups water or chicken broth
1 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. dried oregano
4 (15-oz) cans of cannellini or Great Northern white beans, rinsed, drained and divided
2 cups chicken broth
1 (16-oz) package frozen white corn
2 (4.5-oz) cans of chopped green chiles
juice of half a lime
chopped fresh cilantro - about 2 T (or more, depending up your taste) to add to dish and more as garnish
In a large Dutch oven, saute onion in olive oil on medium-low heat until soft. Add garlic and saute 2 to 3 minutes. Stir in chicken pieces and cook, stirring, until chicken begins to lose its pick color.
Add water (or broth) and all the spices (salt, cumin, chili powder, pepper and oregano). Reduce heat, cover and simmer, stirring often, for about 10-15 minutes.
Take two cans of the beans and place the contents in a blender or food processor. Add 1 cup of the broth and process until smooth.
Stir in bean puree, remaining 1 cup of broth and remaining two cans of whole beans, corn, and chiles into pot.
Let simmer for 20-30 minutes on low. Stir often.
Add lime juice and cilantro.
Taste and adjust seasonings - you may need a little more chili powder or cumin.
Garnish with lime wedges and additional chopped cilantro, if desired.