White bean chicken chili

- August 02, 2011

For dinner on Sunday I decided to make white bean chicken chili and skillet cornbread. I was inspired by the amazing chili at Ted's Bulletin on 8th Street SE in Washington, DC. I'd highly recommend it to anyone who hasn't tried it yet. My version is based on a recipe from onceuponachef.com. This turned out very well, though it wasn't quite as good as the stuff at Ted's. I'll be posting the recipe and pictures for the cornbread in a couple days. This recipe is easy enough to make, you just need to let it simmer for a long time to let it thicken and for the flavors to blend. Definitely worth a try if you're a chili fan.

Ingredients

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

¼ teaspoon red pepper flakes

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

2 teaspoons salt, divided

2 tablespoons vegetable oil

2 cups yellow onions, chopped (about 2 medium onions)

1 red bell pepper, diced

6 medium cloves garlic, minced

2 pounds ground chicken (not extra lean breast meat)

2-26 oz. boxes Pomi* chopped tomatoes or two 28 oz. cans chopped or diced tomatoes

2 cups low-sodium chicken broth

1 teaspoon sugar

1-15 oz. can small Cannellini beans, drained and rinsed

Directions

1. Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.

2. Heat oil in a large, heavy-bottomed nonreactive pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.

3. Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

4. Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.

5. Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.