Chicken and White Bean Chili!

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Chili 1

Chicken and White Bean Chili!

By: Kecia’s Flavor Breakthrough!

I know you all know we love soup at our house, especially when the weather starts to cool That is the only thing I like about cold weather is coming up with new wonderful soup ideas! I mean really… What is not to love about a steaming bowl of soup, stew or chili? All those wonderful, flavorful ingredients in one steaming bowl! I love it! And it is such a great way to use up left overs!

Serves a large group! HAHA… soup for a large group!

Ingredients

Ingredients:

1 ½ cup Great Northern Beans (dry)

2 tbsp. olive oil

1 onion, diced

½ cup chopped carrots

2 stalks celery diced

2 jalapeno peppers, seeded and veins removed

2 Anaheim peppers, roasted and diced

3 cloves garlic, minced

½ cup dry white wine or your favorite beer

2 Tbsp. Flour

4 cups chicken stock, homemade or your favorite

1 cup diced tomato

2 cups leftover cooked chicken breast

1 tsp. cilantro

Salt and pepper to taste

Soak beans per package directions. Set aside.

Veggies

In a large stock pot or Dutch oven heat olive oil over medium high heat. Add the onion, carrots and celery. Cook until onion becomes slightly translucent. Add the peppers and cook an additional minute or so. Add garlic, again cook an additional minute or so. Stir in flour to coat the veggies.

Stock and Tomatoes

Now add the wine and whisk until smooth, continue to whisk and add the chicken stock. Now stir in the tomato, chicken and beans, cilantro and salt and pepper. Bring to a boil. Reduce heat, cover, simmer for at least a half an hour, and check the beans to make sure they are done. I prefer to do this on a day where I can leave it on the stove for several hours so the beans are nice and tender and the flavors really combine.

Chili 2

Serve with nice hot tortillas or corn bread.

Roasting Chili

Have you ever tried roasting your own chilies? It really isn’t difficult. I do mine right on the grill: Turn the grill on to medium heat. Place chilies right on grate. Turn every few minutes until the skin starts to bubble, blacken and blister.

Sweat the Chili

When the whole chili looks this way remove it from the grill, place in a plastic zipper bag to “sweat” it.

Peel Chili

Remove it after a few minutes and the skin just peels right off.

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