Not Your Average White Bean Chicken Chili

I have always had a bit of an improvisational aspect to my cooking.  I often look in the fridge and use whatever I happen to have that day.  On this occasion I had the makings for a chicken chili.  I’ve made variations of this for years, but this time I thought I would add a few different spices into the mix and see how the flavors combine.  The results are quite tasty.  This should serve at least 6. 

1 Pound Boneless Skinless Chicken Breast, diced

1 Can (15.5 oz) White Beans, drained & rinsed

3 Small Onions (or 2 medium), diced

1 Inch Ginger, minced

3 Cloves Garlic, minced

1/2 Tsp Allspice Berries

1/2 Stick Cinnamon

1 Tsp Cumin Seeds

2 Tsp Mexican Chili Powder

1/2 Tsp Hot Indian Chili powder

6 Bay Leaves

1 1/2 Cups Chicken Stock

1 Can (7 oz) Pimientos Morrones, diced (or 1 medium red bell pepper)

1/2 Can (15.5 oz) Stewed or Diced Tomatoes

In a large pot (or dutch oven) heat 1 Tbsp of vegetable oil, add onions, garlic, and ginger.  While the onions are softening grind the allspice, cumin, and cinnamon.  After 3-5 minutes add chicken, both chili powders, and the ground spices to the onions.  Cook for about 5 minutes, add tomatoes, chicken stock, diced peppers, white beans, and bay leaves.  Allow to simmer covered for 20-25 minutes.  Remove lid and simmer for 5 more minutes, remove bay leaves and serve.

Categories: Main Courses | Tags: , , , , , , , | 1 Comment

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  1. Pingback: Cheesy Jalapeño Biscuits « El Gringo Picante

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