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Killer Chili

This chicken and white bean chili is packed with powerful flavors of chiles, cilantro and lime juice making it irresistible.

This chicken and white bean chili recipe comes from a contest I attended earlier this year at .

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.

 

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.

KLee January 29, 2013 at 11:42 PM
Made this for my family tonight and they loved it, my son went for thirds and asked that we have this every week
Fay Abrahamsson January 30, 2013 at 12:40 AM
Your son is a man after my husband's own heart!! Thirds is a good sign that this chili is pretty tasty. Glad to hear. :)

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