Sunday, October 10, 2010

Organic White Bean Chicken Chili

Earlier today I made White Bean Chicken Chili to have later for an afternoon lunch with friends and family. The thing I love (and I think most people do too) about chili is that it is so hearty and casual, perfect for a brisk October day. My recipe is a modern take on an old favorite. It takes less than a half hour to prepare and you can put it in the slow cooker or in your favorite dutch oven over a simmer all day, and whenever you need a bowl, it is ready. I really love this recipe and I hope you do too.

·         4-6 skinless, boneless chicken breasts
·         2 tablespoons  olive oil
·         2 large yellow or Spanish onions, diced
·         4 cups chicken stock
·         3 4 ounce cans green chiles
·         1 teaspoon dried cilantro
·         2 teaspoons cumin
·         ½ teaspoon cayenne pepper
·         1 teaspoon dried oregano
·         4 16 ounce cans cannellini beans, rinsed and drained
·         Shredded Monterey jack cheese, sour cream and chopped green onions for topping 
*All of the ingredients I used were organic.

     Heat large skillet or Dutch oven over high heat and add olive oil. Cook chicken for about 10 minutes or until the juices run clear. Remove chicken from skillet and set aside to cool. In the same skillet, add onions and cook until soft. Add spices and chicken stock, cook 5 minutes. Add green chiles and beans. Transfer chili to a slow cooker and cook on warm for 3+ hours or keep on stovetop under a low flame covered with a lid. When serving, add shredded cheese, a dollop of sour cream and some green onions for garnish. Serve with a crusty piece bread (I like ciabatta) or some cornbread. Enjoy!


  1. Josh,
    The chili is excellent. I think I like it better than the traditional tomato base chili. Definately a new favorite of mine. Good Job.