White Bean Chicken Chili

[browneye]

I found this on another thread yesterday, recommended by Jewel and a number of other folks on the BB- it is originally an Epicurious recipe. I went searching for that thread today, and keep getting an error message! ARGHHHH :( so I have started a new thread.

Made this last night and it was great and so fast to make with leftover roasted chicken. Everyone loved it, dinner was done in less than 1/2 hour. Served it with hearty crusty bread and salad, some nice red wine.
Since I can't seem to get the link to the old thread working, I am re-posting it here:



WHITE BEAN CHICKEN CHILI



2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

Serves 4 to 6.


Bon Appétit


Too Busy To Cook


I modified it a bit by using half and half instead of cream, and used only 1 tblsp. oil to sautee the onions. I also increased the spices to make it more tasty, added a bit of chili powder, omitted the anise seeds.

Here is the nutritional information with the modifications I made, adding 1 tblsp. reduced fat cheddar to each bowl.
Per Serving (excluding unknown items): 438 Calories; 10g Fat (23.3% calories from fat); 46g Protein; 43g Carbohydrate; 13g Dietary Fiber; 84mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

Thanks to the original poster for bringing this up on another thread- sorry I can't find it to give credit.
:D :D :D

[beacooker]

CL has a wonderful recipe very similar to this, except it also has a can of tomatillos (sp) in it. If someone cared to, they could probably add tomatillos this recipe. Very tasty.

[Jewel]

Paula, that is the chili that I always make with the leftovers from the Chili Roasted Chicken! :) WONDERFUL stuff! We always use half green chiles and half canned jalepenos! I can't get that thread working either! :rolleyes: Glad you liked it too!

BTW, I subbed FF half and half for the cream last time and it worked wonderfully! I also omit the aniseed.

[beckms]

This is my favorite chili. I do as Jewel does and buy and extra-large chicken to roast and then use the leftovers in the chili. Mmm! I also use half-and-half, and I sprinkle chipotle powder in the bowl when I eat it.

I have some in my fridge right now, I think it's lunchtime!

[mochadelsol]

For dinner tonight I have leftover pork do you all think it would be a wise choice for this chili recipe??? oh and by the way the pork recipe in May 02 is Fantastic- Marinated Pork Tenderloin (Filete de Cerdo con Adobo) pg. 201 :D

[sunberst]

made this tonight. it was good. i used 1/2 lb. of chicken since that is all i had & did not use the aniseed. everything else stayed the same. the spices gave it a nice slight bit of a tingle on my tounge, but i felt it needed A LOT OF salt & pepper to taste right. more salt than i normally would use (i usually do not salt my food much).

a warm weeknight meal.

one question though- do you guys rinse your beans?! i did not rinse them, just drained them. and at the bottom of the can it was all ooey gooey with "bean stuff".

[beckms]

sunberst, I do rinse my beans in a colander before using them, because I'm grossed out by the bean sludge at the bottom. ick.

[sunberst]

i just didnt use the few beans on the bottom in the "bean stuff". it was gross looking, and i could bare to dump it into my chili. so i poured the beans into the chili, and a few on the bottom were stuck like a suction cup to the bean gloop, so i just threw them out instead of rinsing because there wasnt many. next time i will definately rinse!

what exactly is that bean gloop? besides looking horrible, is it bad to use it?

[krispy spo]

I have been craving this chili for months now and am finally going to make it this weekend. I just noticed that the recipe says to add 1/2 cup of the "bean liquid". I think that stuff is gross too and would like to omit it. Do you think that I should substitute something else (chicken broth maybe)?

[mochadelsol]

IMO the bean liquid is just that, the gunky stuff at the bottom isn't what I believe is refered to as the bean liquid. Does that make any sense. Alot of times I will use chicken broth instead of water or bean juice, but that's just because I like chicken broth:)