Chicken and White Bean Chili

Chicken and White Bean Chili

  • 3 Pounds boneless, skinless chicken thighs, diced
  • 2 Tablespoons olive oil
  • 1 Onion, chopped
  • 3 Cloves garlic, chopped
  • 1 Green bell pepper (cored, seeded and diced)
  • 1 Yellow bell pepper (cored, seeded and diced)
  • 1 Can cannellini beans
  • 1 14.5-Ounce can diced tomatoes
  • 1 14.5-Ounce can diced tomatoes with green chilies

For the Chili Sauce

  • 2 Dried Chiles
  • 1 Dried Habanero Peppers
  • 2 Cups hot water
  • 2 Teaspoons oregano
  • 2 Teaspoons ground cumin
  • 3/4 Teaspoon ground coriander
  • 2 Teaspoons garlic salt

For the Slurry

  • 2 Tablespoons corn starch
  • ¼ cup water

Begin by soaking the dried chiles and habenero pepper in two cups of hot water for one hour.  When the peppers have become soft, place the water and peppers in a blender and puree.  Put the mixture through a strainer to eliminate any of the bits of skins and seeds from the peppers, and then add the oregano, cumin, coriander and garlic salt.

Brown chicken in the olive oil until caramelized.  Add the peppers, onion and garlic and cook until the vegetables have become translucent.

Add the tomatoes, beans and chili sauce and bring up to a simmer.

While the chili simmers, whisk together the cornstarch and water.  Turn the heat up on the chili and add in the cornstarch slurry, stirring briskly until the chili thickens slightly.

Turn the heat back to a simmer and continue to cook the chili for 30 minutes.

The Elegant Occasion Note:  This is a great make-ahead dish, and can be stored in the refrigerator for 24 hours before serving.

I use Melissa’s dried chili peppers and dried habenero peppers, which can be found in the produce section of most supermarkets.  If you don’t want to make your own chili sauce, substitute 1 ½ teaspoons chili powder (the oregano, cumin and coriander measurements would stay the same).

If you like your chili extra spicy, you can add red pepper flakes at the end of the cooking process. 

If you like your chili less spicy, eliminate the habenero pepper.

Serve with any of the following toppings:

  • Fresh Chopped Cilantro
  • Sour Cream
  • Shredded Cheddar and Monterey Jack Cheese
  • Jalapeño Peppers
  • Tortilla Chips
  • Scallions
  • Onions
  • Chopped Egg

The Elegant Occasion Wine PairingCotes du Rhone, Malbec, Rioja or Beer

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