I read somewhere that October was National Chili month, but chili is a staple in my house from September until about March. It makes for the perfect cold weather meal and we always create and cook recipes that are nothing short of healthy and delicious. For the last six years, my husband has been making a Chicken & White Bean Chili that is to die for. It’s nutritious, it’s absolutely delicious and definitely my favorite non-crock pot chili recipes. We made it this past Sunday and I decided this bad boy is just too good not to share. With a weekend just of cold weather, football and parties ahead I decided it was a good day to share it. So here’s to Food Lover Friday and my favorite chili recipe.
- • 1/4 cup olive oil
- • 3 cups chopped onion
- • 1 large green bell pepper, chopped
- • 1 large red bell pepper, chopped
- • 10 garlic cloves, chopped
- • 2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
- • 3 1/2 tablespoons chili powder
- • 2 tablespoons tomato paste
- • 1 tablespoon ground cumin
- • 1 tablespoon dried oregano
- • 2 15- to 16-ounce cans white beans, drained, juices reserved
- • 2 15-ounce cans diced tomatoes in juice
- • 1/2 cup chopped fresh cilantro
- • Shredded cheddar cheese
- • Salt & Pepper to taste
- Heat oil in heavy large pot over medium-high heat.
- Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5-10 minutes.
- Add chicken and sprinkle with salt and pepper.
- Sauté the chicken until it's no longer pink outside, about 5 minutes.
- Mix in chili powder, tomato paste, cumin, and oregano.
- Add beans, 1 cup reserved bean juices, and tomatoes.
- Simmer until the chicken is cooked through and chili is thickened, about 25-35 minutes.
- If chili is too thick, add more bean juices by tablespoonfuls to thin.
- Season chili to taste with salt and pepper
- Top with shredded cheddar cheese and cilantro.
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