Friday, March 1, 2013
smoky white bean chicken chili
The time for big warm bowls of spicy chili has almost come to a close here in Texas. While I am completely fine with that on one hand because being cold is THE WORST, I'm also a little sad because I always love the warm, comforting food of wintertime.
Y'all know I love all kinds of chili. Now add this one to the list. OH MY GOODNESS. This has so, so, so much flavor. It's really kind of incredible.
Let's send the cold weather out with a bang, shall we?
Smokey White Bean Chicken Chili (adapted from How Sweet Eats)
2 slices turkey bacon, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 lb. chicken breast, cooked and shredded
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
3 cups chicken broth
1 (15 oz.) can fire roasted diced tomatoes
2 (15 oz.) cans cannelini or great northern beans
1 (4 oz.) can diced green chiles
salt and pepper
1/4 cup crumbled feta, for topping
In a Dutch oven or a large deep pot over medium high heat, cook turkey bacon for about 3 minutes. Add the onion to the bacon. Lower the heat to medium low and cover pot. Cook for about 30 minutes, stirring occasionally, until the onions are beginning to caramelize.
Add garlic and cook for 1 minute. Add the chicken, smoked paprika, cumin, onion powder, garlic powder, and chili powder to the pot and mix well so that seasonings are distributed. Cover pot and cook for 10 minutes so that the chicken gets infused with the aromatics.
Stir in the chicken broth, diced tomatoes, white beans, and green chiles. Check for seasoning and add salt and pepper to taste. Bring to a low boil and cook uncovered, stirring as needed until the liquid has reduced to your preference (I simmered ours for about 20 minutes).
Serve in bowls and top with crumbled feta. Enjoy! I'm telling you, you are going to love this one.
***Congrats, Renee, on winning the Jerusalem cookbook giveaway! Please email me at email@example.com. Thanks to everyone who entered! I absolutely loved hearing about your favorite cookbooks!