Chicken Chili with White Beans - Once Upon A Chef Printable Recipes

By francesn

Ingredients

• 3 tablespoons chili powder (chili powders can vary; I use McCormick in the plastic jar)
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt, divided
• 2 tablespoons vegetable oil
• 2 cups yellow onions, chopped (about 2 medium onions)
• 1 red bell pepper, diced
• 6 medium cloves garlic, minced
• 2 pounds ground chicken (not extra lean breast meat)
• 2-26 oz. boxes Pomi* chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
• 2 cups low-sodium chicken broth (I use Swanson organic)
• 1 teaspoon sugar
• 1-15 oz. can small Cannellini beans, drained and rinsed

Details

Servings 6
Adapted from sites.google.com

Preparation

Step 1

Directions

1. Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.

2. Heat oil in a large, heavy-bottomed nonreactive** pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.

3. Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

4.  Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.

5. Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.

Note: If your kids are sensitive to spice, omit the red pepper flakes or cut back on both the cayenne and red pepper flakes. You can always add some red pepper flakes or hot sauce to individual portions after chili is cooked.