Hello Friends! If you are out and about tomorrow, Sunday, January 8, please stop by Yale Appliance and Lighting for a different take on chili, a White Bean Chicken Chili with Cilantro Cheddar Cornbread. This chili is my antidote to a long day and night of shoveling and it’s a huge hit with my friends and family as well. Make the cornbread to go along side and you have a soul satisfying dinner that’s easy to make and delicious.
White Bean and Chicken Chili with Cilantro Cornbread and Green Chile Sour Cream
2 cups onion, diced
4 cloves garlic, minced
¼ cup olive oil
1 large red pepper, diced (about ¾ of a cup)
1 large green pepper, diced (about ¾ of a cup)
4 large boneless skinless chicken breasts or 8 thighs, cut into ½ inch dice
½ cup all-purpose flour
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
4-15 oz cans cannellini beans
9 cups chicken broth, divided
2-4.25 oz cans diced green chiles
1-15 oz can navy beans
2 cups corn kernels
2 cup shredded Monterey jack cheese
¼-1/2 cup freshly chopped cilantro, to taste
Hot sauce to taste
Additional salt & pepper to taste
In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn diced green chilies and navy beans and simmer for about an hour. Mixture will thicken.
Before serving, stir in Monterey jack cheese and chopped cilantro.
When ready to serve, top individual servings with Lime Sour Cream and serve with cornbread.
Green Chile Sour Cream
1-8oz container sour cream
1-4.25 oz can diced green chiles-do not drain
Juice of one lime
Combine all ingredients in a medium bowl. Refrigerate until ready to use
1 1/3 cup all purpose flour
1 1/3 cup yellow cornmeal
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon chipotle powder
¼ cup freshly chopped cilantro
½ cup salted butter, melted
1 1/3 cup buttermilk
2 large eggs, lightly beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside.
In a medium bowl whisk together dry in ingredients and fresh cilantro. In a separate bowl whisk together melted butter, buttermilk and eggs. Add buttermilk mixture to dry ingredients and stir to combine well Add cheese, stir again, and pour into prepared baking dish; Bake in preheated oven 30-35 minutes until tester in the center comes out clean.