Tri-Pepper Chicken and White Bean Chili
Servings Prep Time
4-6people 20minutes
Cook Time
35 minutes
Servings Prep Time
4-6people 20minutes
Cook Time
35 minutes
Ingredients
  • 2 14.5 ounce cannellini beans in cans
  • 1tablespoon extra-virgin olive oil
  • 1large brown oniondiced
  • 1 green bell pepperdiced
  • 1 anaheim pepperdiced
  • 2 jalapeno peppersminced
  • 6cloves garlicminced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon celery seed
  • 1tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 corn tortillatear into small pieces (optional)
  • 32ounces low sodium chicken stock
  • 1 cooked rotisserie chickenbreast meat only, skin removed
  • 1/4 cup fresh cilantro leaveschopped
  • 2 limes juiced
  • 1 limecut in wedges for garnish
  • tortilla stripsor broken tortilla chips for garnish
  • Crema Mexicanafor garnish
Instructions
  1. Shred the chicken breast into small pieces and set aside.
  2. Drain and rinse cannellini beans in a large mesh strainer.
  3. In a dutch oven or large stock pot, heat 1 tablespoon olive oil over medium-high heat.
  4. Add onion, green bell pepper, anaheim pepper, jalapeño pepper and sauté for about 5 minutes until softened.
  5. Make room in the bottom of the dutch oven for garlic. Add garlic and sauté for about 30 seconds until fragrant. Stir to combine with other vegetables.
  6. Add chili powder, cumin, celery seed, salt and pepper. Sauté for an additional minute.
  7. Add chicken stock and lime juice. Stir to combine.
  8. Add torn corn tortilla to stock. Bring to a gentle boil and reduce to a simmer.
  9. Add the cannellini beans. Cover dutch oven with a lid and simmer for 20 minutes.
  10. Add shredded chicken breast and cilantro. Stir to combine. Simmer for about 5 minutes until chicken is warmed through. Taste and adjust seasoning if needed.
  11. Serve immediately in individual bowls topped with a dollop of Crema Mexicana, tortilla pieces and lime wedges on the side.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com
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