I love a hearty beef chili as much as the next guy, but oncein a while there’s nothing wrong with going over to the light side, andenjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which ofcourse have more fat and flavor, but after a bunch of requests for a chickenbreast version, I decided give it a go, and I was very happy with the results.The key is to not overcook the chicken when you sear it.You want it slightly undercooked, maybe about 150 degrees F. internal temp,since it will cook all the way when we add it back in. You’ll notice when Islice mine, there’s a little bit of opaqueness to the flesh, which is what youwant.
This is intended to be a relatively quick and simpleweeknight meal, so I didn’t add much in the way of extras, but things likepeppers, squash, and mushrooms are always welcomed additions.
I know you’re probably missing those long, warm summer daysright about now, but one of the great things about this season’s cold, wetweather is that it begs for recipes like this. I hope you pour yourself abeer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!
Ingredients for 4 portions:2 tsp vegetable oil2 or 3 boneless skinless chicken breasts, about 1 1/4 lbssalt and pepper to taste1 large onion4 cloves garlic1 tbsp ancho chili powder1 tsp cumin1/2 tsp chipotle chili powder1/4 tsp dried oregano1 tsp flourabout 3 cups chicken broth or stock, divided 1 tsp fine cornmeal
2 cans (15oz) white beans cayenne to taste1/4 tsp sugar or to taste1/3 cup chopped green onionssour cream and cilantro to garnish
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