The subtle, smoky heat of chipotle pepper works perfectly in this bean and chicken "white" chili recipe. Thigh meat is the real secret behind this chicken chili recipe, as it gives it a better texture than the usual ground chicken meat, which can get dry.
Makes 8 Portions of Bean and Chicken "White" Chili
Makes 8 Portions of Bean and Chicken "White" Chili
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 2 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground chipotle pepper
- 2 tbsp ground cumin
- 1/4 tsp cinnamon
- 1 1/2 tsp salt
- 1 tsp fresh ground black pepper
- cayenne pepper to taste
- 1 red bell pepper, seeded, diced
- 1 green bell pepper, seeded, diced
- 1 jalapeno pepper, seeded, diced
- 1 can (10-ounce) diced tomato with green chilies
- 4 cups chicken broth
- 2 (15 ounce) great northern, or navy beans, drained
- chopped fresh cilantro to garnish, optional
Preparation:
In a large pot, preheated over high heat, cook the chicken meat in the oil, stirring, for 5 minutes. Add the onions and garlic; cook for another 3 minutes. Add the remaining ingredients, except the beans.
Bring to a simmer, turn heat to low, and simmer 30 minutes. Add the beans and simmer another 30 minutes. Taste and adjust for salt and pepper. Add cilantro if desired and serve hot.
The amount of broth (or water) can be adjusted if a thinner or thicker chili is desired.
Bring to a simmer, turn heat to low, and simmer 30 minutes. Add the beans and simmer another 30 minutes. Taste and adjust for salt and pepper. Add cilantro if desired and serve hot.
The amount of broth (or water) can be adjusted if a thinner or thicker chili is desired.