Chicken and White Bean Chili

INGREDIENTS

4 teaspoons olive oil

2 pounds ground chicken

1 teaspoon salt

1 clove garlic, crushed with a press

1 medium onion, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained

One 16-ounce jar mild salsa verde

One 14 to 14 1/2-ounce can reduced-sodium chicken broth

2 tablespoons fresh cilantro leaves, for garnish

 

DIRECTIONS

In a 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch. With a slotted spoon, transfer the chicken to a medium bowl once it is done.

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa verde, broth and browned chicken, and bring to a boil. Reduce the heat to medium, cover and cook the chili for 15 minutes to blend the flavors. To serve, garnish with cilantro.

 

Source : cookingchanneltv.com

 

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