Chicken Chili with Chopped Avocado Topping

★★★★★ 1 Review
rosycalvin avatar
By R C
from Anytown, NV

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!

serves 4
prep time 20 Min
cook time 35 Min

Ingredients

  •   1 medium
    ripe avocado
  •   1 large
    white onion, finely diced
  •  
    juice of 2 limes, about 6 tablespoons
  •   1/2 c
    fresh cilantro, chopped
  •   2 can(s)
    15 ounces of cannellini beans, rinsed and drained
  •   1 can(s)
    14 1/2 ounce diced tomatoes
  •   1 1/2 lb
    . boneless, skinless chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
  •  
    kosher salt and freshly ground black pepper
  •   2 Tbsp
    extra virgin olive oil
  •   1 1/2 tsp
    ground cumin
  •   3/4 c
    amber beer, such as samuel adams
  •  
    sour cream for garnish if desired
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How To Make

  • 1
    Toss 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.
  • 2
    In a food processor, combine 1 cup of the beans, the tomatoes and their juice, and process until smooth. Set aside.
  • 3
    Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.
  • 4
    Return 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.
  • 5
    Ladle 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.
  • 6
    Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel.

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