White Bean Chicken Chili

For the 2009 Hallowe’en Chili Cookoff at work, I brought in three entries (one for each category!)  This was my entry in the “wild-card” category (where anything goes: vegetarian and ICS rules were the other categories.)  I always wanted to make a white bean chili and this one actually turned out to be pretty good (though the seasoning was definitely NOT your average chili flavour!)

Best part is, you can make this chili at home in 20 minutes easy!

Hardware:

  • 1 big soup pot
  • spice grinder (to crush the seeds)
  • blender

Ingredients:

  • cooking oil
  • 3/4 cup chopped onion
  • 4 tablespoons chopped garlic
  • 1-2 tablespoons chili powder (you can mix and match with your favourite chili powders to get a balance that suits your taste)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon ground fennel seed (this is what the grinder was for)
  • 1 cooked rotisserie chicken, skinned and boned and put into pieces fit for chili
  • 3 15-ounce cans white beans
  • 1 cup chicken broth
  • 1 7-ounce can diced green chilies (you can get these in the mexican aisle at your supermarket: chose mild or hot to suit your preference)
  • 2 tablespoons cream

FYI: I purchased everything for this chili at Henry’s which is currently my favourite grocery store.  I go to the one in North Park, and if you go on Wednesday then you get the sale prices from both last week and this week: awesome-o!  Like most modern supermarkets, they have pre-cooked chickens you can buy for a pretty good price.  At Henry’s they have BBQ, Plain, and Herb seasoned chickens: I HIGHLY recommend the herb chicken!

In your pot (over medium-high heat), put some oil (so the onions don’t burn) and sautee the onions until they are soft and translucent (not brown: you just want them soft, not burnt!) and then add the garlic.  Throw in the chicken and spices and you should really have a great chili smell in your kitchen!  Put one can of beans through the blender and add to the pot, then add the other two cans of beans (drained) and the chicken broth and chilies.  Once the mixture is up to temperature, add the cream: it smooths out the flavor of the dish and gives everything a GREAT colour!

Garnish:

  • Grated cheddar cheese
  • Chopped fresh cilantro

Serve and enjoy!

Attribution: Inspired by http://www.epicurious.com/recipes/food/views/White-Bean-Chicken-Chili-61 (but tweaked quite a bit!)

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