Thursday, March 20, 2008
Chicken and White Bean Chili
I'm going to bed. Painted all day and have to get up and do it again tomorrow. At least tomorrow won't start with a 7:30 am appointment with the dentist to get drilled on!
A big bowl of chili was a good end for a hard day. It freezes nicely too, so we'll have the leftovers on a day I'm just not up to cooking.
Chicken and White Bean Chili:
1/4 cup olive oil (I probably use a little less)
1 1/3 cups chopped onion
1 large green bell pepper, chopped (oh, I added a red and green pepper this time)
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, trimmed of fat, and cut into 1/2-inch cubes (I only use 1.5-1.75 lbs)
3 1/2 tablespoons chili powder (I use chipotle chili powder for the 1/2 Tbs)
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano (I use less...not a big fan)
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice (try using a can of Mexican or Chipotle diced tomatoes)
1/2 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
We top ours with avocado, Greek yogurt, and broken up tortilla chips, but put whatever you like on yours....green onions, cheddar?