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Chicken and White Bean Chili

Posted By GKC On January 9, 2014 @ 12:26 pm In Weekly Recipes | No Comments

chicken-whitebean

This is a great cold weather chili. It has a terrific thick texture and lots of heat. If you like a milder chili, just reduce the amount of adobe chiles in the recipe or use ancho chili powder in its place. Both are available at supermarkets nationwide.

1 ripe avocado, cut in a medium dice
1 large onion, finely diced
Juice of 2 limes, about 6 Tbs.
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (14-1/2 ounce) can diced tomatoe
1-1/2 chipotles, plus 2 tablespoons adobo sauce from a can of chipotles in adobo sauce (if you prefer milder chili, use 1 ½ tablespoons of ancho chili powder as a substitute)
1-1/2 pounds boneless, skiness chicken thighs, or 3-1/2 cups shredded store-roasted chicken
2 tablespoons olive oil
1 tablespoon chili powder
1-1/2 teaspoon ground cumin
3/4 cup beer (Lager if you have it)
Pareve Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 tablespoons of the lime juice, and 2 tablespoons of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside. In a food processor or with an immersion blender, combine 1 cup of the beans, the tomatoes and their juice, the chipotles,
and adobo sauce (or ancho chile powder) and process until smooth. Set aside.

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it’s shimmering hot. Add the chicken (they should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. Chop it coarsely. Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-
low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.


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