white bean chili with piperade
I got this recipe from the Chili tasting contest at the Farmer's Market in California.
prep time
15 Min
cook time
45 Min
method
---
yield
4 /5
Ingredients
- 4 tablespoons olive oil
- 1 large chicken breast (cut into 1/4
- 2 sticks celery (diced)
- 1 large chicken thigh (cut into 1/4
- 1 cup fresh off the cob or frozen corn
- 1 ounce red, green & red pepper (diced)
- 7 ounces canned chicken broth
- 1-16 ounce jar or piperade (swt, hot or extreme)
- 2-15 ounces cans of cannellini beans (wht. kidney beans or great northern) drained
- 4 tablespoons seagrams 7 whiskey or chicken broth or water
- 2 teaspoons salt, granulated garlic, ginger, cumin, pepper
- - (optional) - garnish-cheddar cheese, sour cream, cilantro
How To Make white bean chili with piperade
-
Step 1In a large pot add oil. Season chicken with salt, pepper, garlic, ginger and cumin. Brown in olive oil until just done and remove from pot.
-
Step 2Add to same pot, celery, corn, bell peppers and saute a few minutes. Deglaze pot with whiskey or chicken broth then add Piperade.
-
Step 3Add the beans and cooked chicken and broth. Simmer about 45 minutes. Garnish with grated cheddar cheese, sour cream and cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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