Wednesday, October 3, 2012

the chili diaries, part 4.

white bean chicken chili
recipe adapted from this tasty kitchen recipe

4 pieces of bacon- chopped
1 sweet onion- chopped
4 cloves of garlic- chopped
1 rotisserie chicken- shredded
1 ts. paprika
1 ts. cumin
1 ts. onion powder
1 ts. garlic powder
1 ts. chili powder
1 ts. ancho chili pepper
1 dash of tabasco chipotle sauce
salt & pepper to taste
5 cups chicken broth
2 cans roasted tomatos
2 cans diced green chiles
3 cans great northern white beans
1 can great northern white beans- pureed
1 can of tomato paste
hot pepper blend shredded cheese

cook the chopped bacon in the chili pot. once it begins to crisp add the chopped onion and garlic. cook, stirring occasionally, until the onions begin to carmelize- about 20 minutes on medium heat. add shredded chicken and all spices. cook covered for another 10 minutes. add broth, tomatoes, chiles, beans, and salt & pepper to taste. bring to a slow boil and cook uncovered until liquid has reduced to your preference. i added a can of tomato paste during this process for more thickness.

this chili was fairly easy to make (thanks to an awesome boyfriend who prepped my chicken)- there isn't much wait time at all. it is a little more soupy then usual, but still just as comforting and delicious as a thick batch of chili. don't forget to add the cilantro - the contrast is so soo yummy!

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