Spicy White Bean Chili with Shredded Chicken

By vealam

Ingredients

• garnish:
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 poblano pepper, seeded and diced
• 1 Anaheim pepper, seeded and diced
• 1 jalapeno, seeded and diced
• 1 tablespoon minced oregano
• 1 tablespoon thinly sliced chives
• 1 teaspoon smoked paprika
• 1 teaspoon ancho chile pepper
• 1/2 teaspoon cayenne pepper
• 2 ears charred sweet corn kernels
• 3 cups low chicken stock
• 2 (15 ounce) cans white beans
• 1 1/2 cups cooked, shredded chicken
• salt and pepper to taste
• charred corn kernels
• cilantro leaves
• thinly sliced radishes

Details

Servings 2
Adapted from spoonforkbacon.com

Preparation

Step 1

1. Pour oil into a saucepan and place over medium-high heat.
2. Add onion and sauté for 3 to 4 minutes.
3. Add garlic, poblano, Anaheim and jalapeno peppers and season with salt and pepper. Sauté for 3 to 4 minutes or until onions start to become translucent.
4. Add herbs and spices and continue to sauté for 1 to 2 minutes. Stir in corn and reduce heat to medium. Season with salt and pepper.
5. Add the stock and stir together.
6. Roughly mash one can of beans with a potato masher and stir into the saucepan along with the other can of beans plus the juices from both cans. Fold in chicken and lower heat to medium-low to simmer.
7. Simmer chili for 10 to 15 minutes. Adjust seasonings and serve topped with garnishes.