Whiteout Chicken Chili

Whiteout Chicken Chili

David Venable

Prep Time: 20 minutes

Serves: 6–8

Ingredients

  • 3 Tbsp olive oil
  • 2 medium onion, diced
  • 12 garlic cloves, minced
  • 2 lbs ground chicken
  • 1-1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1 tsp ground coriander
  • 1/4 tsp ground cayenne
  • 1/2 tsp ground mustard
  • 2 (19-oz) can cannellini beans
  • 1 (15.5-oz) can garbanzo beans
  • 2 (15.5-oz) can pinto beans
  • 2 (4.5-oz) can diced green chiles
  • 1 lime (plus extra for garnish)
  • Salt and pepper to taste

Preparation

Add one can of the cannellini and one can of the pinto beans and puree them in a food processor. Set aside. Heat the olive oil in a large pot over medium heat. Add the onions, as well as a pinch of salt and pepper, and cook for 5 to 7 minutes, or until translucent.

Add minced garlic and sauté for an additional 1 to 3 minutes until fragrant.

Next, add ground chicken and all the dried spices and sauté until chicken is fully cooked. Pour in all the canned beans, including those pureed, and reduce heat to a simmer.

Pour in all the canned beans (including those pureed) and the green chiles, and reduce heat to a simmer.

Allow to simmer gently to desired consistency, about one hour. Remove from the heat and finish with the juice from one lime. Garnish with sour cream, sliced lime, and green onion.

Cook's Notes

Garnish the chili with radishes, sour cream, green onions, cilantro, avocado, lime wedges, jalapeño peppers, or anything else you like.

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