Savory White Bean Chicken Chili

By davidv

To be prepared in K22782 – Technique® Pre-seasoned Cast Iron 3-quart Chili Pot with Cornbread Lid

Ingredients

• Garnishes/Topping:
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 Tbsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. dried crushed red pepper
• 1 lb. boneless, skinless chicken meat cut into 1-inch pieces
• 3 15-oz. cans cannellini beans (white kidney beans)
• 1 cup canned chicken broth
• 7-oz. can diced green chilies, drained
• 1/2 cup whipping cream
• Grated cheddar cheese
• Sour cream
• Chopped cilantro
• Crushed nacho chips

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Heat oil in chili pot over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Push onion to one side of the pan. Season chicken with salt and pepper and add to pan. Sauté chicken for approximately 5 minutes.

Drain beans, reserving 1/2 cup of the bean liquid. Add beans, broth, chilies, cream, and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with toppings. Serve with cornbread, if desired.

Chili can be prepared one day ahead. Just cover, refrigerate, and reheat before serving.