We are in the middle of packing to move into our new home, so even though I try to post 3 times a week, for the next month, postings will be fewer. Today I am packing up my cookbooks, so I will be winging it for the next few weeks. I am also trying to empty out the freezer and pantry.
In my last post, I cooked a black bean with ground beef chili. Today’s post is Chili, Take Two, a white bean chicken chili.
I had two cans of cannellini beans in the pantry and a rotisserie chicken in the freezer, so I decided to make white bean chicken chili. A great way to make this chili a little creamier without adding cream is by placing some of the beans in a food processor, before cooking, with a little chicken stock, and then adding it to the soup.
White Bean Chicken Chili ~ Serves 4
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
1 small red pepper, diced
2 – 19 ounce cans of cannellini beans, drained and rinsed
4 cups low sodium chicken stock
1 tablespoon cumin
3 tablespoons chili powder
pinch of red pepper flakes
1/4 teaspoon cayenne pepper (more or less to taste)
1/4 teaspoon cracked pepper
1/2 teaspoon kosher salt
1 tablespoon fresh chopped cilantro
2 cups diced cooked chicken breast
Monterey Jack cheese
Heat olive oil over medium low heat in a large sauce pan or dutch oven. Add onions, garlic and red pepper. Saute until onions and peppers are tender. In a food processor or blender, place 1/2 cup cannellini beans and 1/2 cup chicken stock. Process until smooth. Add processed beans and remaining chicken stock to pan, along with the rest of the beans. Stir in the next 8 ingredients and simmer for 30 minutes. Place into individual serving bowls and top with garnishes.
Some of my cookbooks, ready to be packed. Notice I said “some”. Hi, my name is Penny and I am a cookbook addict.:-)
Anyone want to come help me pack?