Easy Two Beans Chicken Chili
12 DAYS OF CHRISTMAS.
COME IN SANTA, IT’S COLD OUTSIDE.
Goodness… Do you realize there are only 2 more weeks to Christmas? Unreal! This year has gone by so very fast! I went out with a friend last night to do much needed shopping (well, I lied, let’s say much wanted shopping, instead 😉 And ah… all the bright red color accents everywhere. Gorgeous! Red tableware, bakeware, aprons, small appliances, pots and pans… All of them yell, “Take me home with you.” All right, all right, I hangout at a cooking shop, yet again 😀 I thought I already have most of what’s in there, but no, I managed to come home with more items. Classic Fedra.
Well, one of my favorite cookware is a dutch oven. They’re so versatile! Anyways, today I’m so pulled to make chili, since baby it’s cold outside. Do you realize it’s such a classic phrase that is so overused, like my first decent dutch oven, but never gets old? Yes, although it’s beaten up, I still use her. And yes, although I have a few more and in different sizes, my first one is still sitting standing in my pantry shelf. I don’t know how much longer I can keep her. It seems I can never say goodbye to her. Love.
This is a recipe for an easy-to-make, instant gratifying, soul-satisfying chicken chili. This dish definitely has the potential to become a wintertime staple. By using chicken thigh instead of chicken breast, it keeps this stew wonderfully succulent. The similar taste of cannellini and red kidney beans, however, bring beautiful color contrast and stoutness. This chicken chili is flavorful yet still mellow, comforting and belly-filling. I’m using jalapeños, but if you like to turn up the heat a little more, you can add crushed red pepper flakes.
This meal definitely belongs in Santa’s nice list. I’m sure he would not even mind to stay awhile and enjoy this dish with you, if you make it for him 😉 Because, y’know, baby it’s cold outside…
- ¼ cup olive oil, divided
- 1 large onion, small diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and minced
- 1½ tablespoon organic ground cumin
- 8 to 9 boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 2 cups low sodium chicken stock
- 1 can Cannellini beans
- 1 can red kidney beans
- 2 tablespoons fresh cilantro, chopped
- Heat 1 tablespoon of oil in a Dutch oven over medium high heat. Add onion, bell pepper and cook for a couple of minutes. Then, add in garlic and jalapeños and stir occasionally until vegetables are tender, for 3 more minutes. Stir in cumin and cook until fragrant. Transfer to a bowl and set aside.
- Season chicken pieces with salt pepper. Into the pot, pour the remaining oil and brown the chicken over medium high heat. Be mindful not to over crowd your pot so chicken can brown properly. Work in batches. Transfer chicken to the bowl along with the vegetables and set aside.
- Add chicken stock to the pot and deglaze – using a spatula, scrape all the brown bits on the bottom – bring it to a boil. Reduce the heat to medium low, and then return the veggies and chicken back to the pot. Cover the Dutch oven and cook for about 30 minutes. Take the lid off, stir in beans and cook for another 15 minutes until chicken is tender and beans completely cooked through. Sprinkle cilantro to serve.