What's for Dinner? White Bean Chicken Chili
September 17, 2012Posted by pamela |
Hearty chili is a cool-weather favorite, but lighten it up with mild green chilis, white beans, and chicken, and it's something that satisfies year-round. It's a lot quicker to make than old-school beef chili, it's healthy, and the kids will eat it, too. Part of the fun is adding a variety of toppings to the finished dish. You can substitute ground turkey for the chicken if you want. It's good either way.
- 1 tablespoon olive oil
- 2 pound boneless skinless chicken breast, cut into bite-sized pieces (or lean ground turkey)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon ground coriander
- 2 4.5-ounce cans chopped fire-roasted mild green chilis (like Ortega), undrained
- 3 cups low-sodium chicken broth
- 2 cans white beans or cannelini beans, rinsed and drained
- 1/2 teaspoon hot sauce (like Tabasco or Tapatio, optional)
- Salt and fresh ground black pepper to taste
- Grated Monterey jack cheese
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Lime wedges (for squeezing into chile)
- Additional hot sauce
Heat oil in a large Dutch oven over medium-high heat. Add chicken or ground turkey and cook until browned, stirring frequently, about 10 minutes. Remove meat from the pan and add onions and garlic. Cook until translucent and tender about 6 minutes, stirring frequently. Return meat to pan with onions and garlic and add chiles, cumin, oregano, coriander, and black pepper. Stir to combine and cook about 5 minutes over low heat. Add chicken broth, beans, and hot sauce (if using), bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.
Ladle chili into serving bowls and let diners add the toppings of their choice. Serve with a green salad and cornbread for a great weeknight dinner.