chicken chili with chopped avocado topping
(1 rating)
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This is a great recipe for the up coming fall nights. This is one of the "non-spicy hot" chili recipes. It doesn't mean you couldn't "spice" it up a little if you so desire. The avocado as a topping is delicious and refreshing. I hope you enjoy this easy and wonderful recipe!
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For chicken chili with chopped avocado topping
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1 mdripe avocado
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1 lgwhite onion, finely diced
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juice of 2 limes, about 6 tablespoons
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1/2 cfresh cilantro, chopped
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2 can15 ounces of cannellini beans, rinsed and drained
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1 can14 1/2 ounce diced tomatoes
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1 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
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kosher salt and freshly ground black pepper
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2 Tbspextra virgin olive oil
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1 1/2 tspground cumin
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3/4 camber beer, such as samuel adams
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sour cream for garnish if desired
How To Make chicken chili with chopped avocado topping
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1Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.
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2In a food processor, combine 1 cup of the beans, the tomatoes and their juice, and process until smooth. Set aside.
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3Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.
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4Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.
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5Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.
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6Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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