Chili is a great for entertaining because it can be made ahead of time and reheated, and it’s an easy dish to serve when feeding a crowd. I decided to make this White Bean Chicken Chili recently when I was hankering for chili but wanted to try out something new.
I pretty much followed the recipe except for omitting the aniseed (didn’t have it), adding more cumin, and substituting more chicken broth for the reserved bean liquid. I think I added a bit too much broth because it was a little soupier than chili normally is (oops). The recipe calls for whipping cream (aka heavy cream…not the sweetened variety) which is something you don’t normally see in chili. The combination of flavors were great…slightly creamy, slightly spicy and a great change from the typical versions made with tomatoes and chili powder. This recipe could easily be doubled or tripled. And, as an added bonus, it’s a cinch to make. What more can you ask for?
White Bean Chicken Chili
– recipe from Bon Appétit
Serves 4 to 6
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.