Chili is one of my favorite fall recipes to make because it’s so simple and such a warm fall-ish meal. It’s another recipe that’s perfect when life gets crazy around here with fall sports! But sometimes we get a little bored with regular chili, so I’m spicing things up with this recipe. Literally.
Ingredients
2 {14.5-ounce} cans white beans
1 tablespoon canola oil
2 medium poblano peppers, finely chopped
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
Salt and freshly ground black pepper
4 cups chicken broth {I get mine from Vitacost}
2 limes, juiced
1 lb {3 cups} shredded chicken {I use Zaycon chicken}
1/4 cup chopped cilantro leaves
Directions
Drain and rinse the beans. In a medium bowl, mash about half of the beans with a potato masher until chunky. Set the beans aside.
Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the peppers, onions, garlic and salt/pepper to taste. Saute until soft {approx. 5 minutes}. Add the cumin, coriander, and chili powder. Saute for 1 more minute to toast the spices. Stir in the chicken broth and lime juice and bring just to a simmer. Add the beans and continue to simmer for 20 more minutes.
Stir in the shredded chicken and cilantro, and simmer about 5 more minutes. Serve hot. We like to top ours with sour cream, crushed tortilla chips, and lime wedges.
Loved this chili recipe? Check out this cookbook:
Chili Madness: A Passionate Cookbook
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