I don’t know what’s better on a chilly fall, or cold winter’s night. I like to serve mine in a nice heavy bowl with fresh made bread and eat it by the fire.
- 1 pound chicken – cubed into bite size pieces
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 onion – diced
- 1 large carrot – diced
- 4 tsp garlic – minced
- 2 serrano peppers – seeded and chopped (or 1 jalapeño pepper)
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 Tbs of dried cilantro (or fresh is great if you have it on-hand)
- 2 – 15oz cans cannellini beans – rinsed and drained
- 1 – 15oz can pinto beans – rinsed and drained
- 4 cups chicken broth or stock
- 2 Tbs olive or vegetable oil
- Chop chicken into cubes and season generously with salt and pepper.
- Add oil to a dutch oven or deep kettle and add the seasoned chicken. Cook on medium for about 2 or 3 minutes.
- Add the onion, peppers, garlic, and carrots. Then sprinkle with the oregano and cumin, and cilantro, mixing in. Continue to cook until the veggies are softened and the chicken has browned slightly.
- Add 3 cups of the chicken broth and the 2 cans of cannellini beans.
- In a bowl, mash up the can of pinto beans and add the remaining chicken broth, stirring together until smooth.
- Add the pinto beans and broth to the kettle and mix in.
- Reduce heat to low and simmer, covered, for about an hour.
- Enjoy how wonderful your house smells!
- Ladle into bowls.
- You can garnish with chopped tomatoes, spring onions, sour cream, parsley, or whatever you can dream up.
If the chili isn’t as thick as you’d like, you can make a slurry of corn starch and cold water, adding it very slowly, until you have the thickness you desire.
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