Tuesday, October 11, 2016

Black and White Bean Chicken Chili

It’s a beautiful day in the neighborhood! Fall has really kicked into high gear, and I’m taking every opportunity I can get to head outdoors and walk in the crisp, fresh air. I’m also starting to transition into making more cozy meals like soups, stews and chili.

It seems like it’s always a few weeks before Halloween when I start craving a steaming bowl of chili and a cozy fireplace. 

A few years ago, I whipped up a batch of this Black and White Bean Chicken Chili for a community chili cook off. And low and behold, it was voted the People’s Choice! For real…

Black and White Bean Chicken Chili   
Serves 6
2 cups cooked chicken, diced or shredded
1 small onion, diced
Salt to taste
2-3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground chipotle chile powder
Freshly ground black pepper to taste
4 cups chicken stock
15-ounce can black beans, drain most of liquid
15-ounce can cannellini beans, drain most of liquid
11-ounce can whole kernel corn, drained
6-ounce can tomato paste
Monterey Jack cheese
Fresh cilantro for garnish

In a large pot, combine chicken, onion, spices and chicken stock. Cook over medium heat for 10 minutes. Add beans, corn and tomato paste. Reduce heat to low and simmer, stirring occasionally, for 30 minutes or until thickened. Garnish with Monterey Jack cheese and chopped cilantro.


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