Chicken and White Bean Chili
I have made three changes to this recipe - you can decide for yourself if you'd like to do the same. Instead of 3 1/2 TBL of regular chili powder, I use 1/2 TBL SPICY powder (it has red pepper flakes) and 3 TBL of regular. I use ROASTED tomatoes (you can find them anywhere) and I also add 1 TBL Smoked Paprika which, in my humble opinion, is the SECRET INGREDIENT for this recipe! For now, I will post as it comes directly from Epicurious.
★★★★★ 1 vote5
1/4 colive oil, extra virgin
1 1/3 cyellow onion, chopped
1 largegreen bell pepper, chopped
6 clovegarlic, chopped
2 1/4 lbchicken thighs, boneless and skinless, cut into 1/2 inch cubes
3 1/2 Tbspchili powder
2 Tbsptomato paste
1 Tbspground cumin
1 Tbspdried oregano
2(15 or 16 oz) cans white beans (cannellini), drained, juices reserved
2(15 oz) cans diced tomatoes
1/2 cchopped fresh cilantro
How to Make Chicken and White Bean Chili
- 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 to taste. 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.