Chicken and White Bean Chili by Garnet WindDancer Oh man, this is the best! Sooo good! 2 TBS olive oil 4 onions, chopped 6 garlic cloves 4 4oz cans chopped mild green chilies, drained (but I used chipotle, for the deep smoky flavor) 1 12 oz bottle dark beer (Guiness!!!)(oops, I just re-read the directions and it said "NOT dark beer! too late!) 2 cups chicken stock (I boiled 2 whole chickens and reduced the stock to 2 cups but you can use canned stuff) 3 TBS chili powder (yeah right, a little more than that) 2 TBS ground cumin (and even more of that! I love cumin!) 1/2 tsp red pepper flakes (left this out cos I used chipotle chilies) S&P 6 boneless, skinless chicken thighs (the breasts may get too dried out), cut into 1 inch cubes (but as I said, I used 2 whole chickens and then pulled the meat from them) 2 15 1/2 oz cans white northern beans, rinsed and drained 1 15 1/2 oz can chickpeas, rinsed and drained 1 15 1/2 oz can cream-styled corn 1/4 cup fresh cilantro (or to taste. I like alot of it so I used more than 1/4 cup) 1/4 cup fresh lime juice
Heat olive oil in your fave chili pot and then cook onions and garlic til soft, about 7 minutes. Add chilies, beer, chicken stock, chili powder, cumin, red pepper flakes and S&P. Stir in chicken. Reduce heat to low and simmer, covered for about 45 minutes or until it begins to thicken. Stir in all beans and corn and cooked, uncovered, for 20 minutes, stirring often to avoid sticking. Stir in cilantro and lime juice and mix well. We had it with tortilla chips, sour cream and shredded cheese. My chili, because I used chipotle and dark beer (I could have sworn it said that!) was not white, though. It was more a pale orange color but it was delicious! |
