by TheRunawaySpoon
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my 24 recipes »
A&M's Testing Notes:
Expand CollapseTheRunawaySpoon's Notes:
Expand1 medium white onion Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1 tablespoon vegetable oil Ask a question about this ingredient
2 pounds ground chicken Ask a question about this ingredient
2 teaspoons dried oregano (preferably Mexican) Ask a question about this ingredient
2 teaspoons cumin Ask a question about this ingredient
1 1/2 teaspoon chili powder Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
3 cups water Ask a question about this ingredient
3 (15) ounces cans great northern or canellini beans Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1 (16) ounce can black beans Ask a question about this ingredient
1 (16) ounce package frozen white shoepeg corn Ask a question about this ingredient
1 (4.5) ounce can chopped green chiles Ask a question about this ingredient
Chop the onion and garlic finely. Add to the oil in a large Dutch oven. Saute over medium high heat until soft and translucent. Do not brown. Remove the onions and garlic to a bowl and set aside. (If the onions brown and overcook, the final color of the chili will be muddy. It will still taste delicious, but won’t look as nice. You can always top it with lots of cheese). Add the ground chicken to the pan and cook until browning slightly, breaking it up into small pieces.
Ask a question about this stepMix the oregano, cumin, chili powder, pepper and cinnamon in a small bowl, then sprinkle over the chicken. Add the onions and garlic. Pour in three cups of water and bring to a boil. Lower heat to a simmer and cook until the water has reduced by half and the chicken is cooked through.
Ask a question about this stepMeanwhile, drain and rinse two cans of white beans. Place the beans in a blender with the chicken broth and puree until smooth. Drain and rinse the remaining white beans and the black beans. Pour the pureed beans into the chicken mixture, stir well and bring to a boil. Lower the heat to medium, add the remaining drained beans, corn, and green chiles and simmer until cooked through and thickened, about 30 minutes.
Ask a question about this stepServe in big bowls topped with grated cheese, sour cream and chopped cilantro.
Ask a question about this stepThis will hold, cooled and covered, overnight and reheated before serving. It will also freeze beautifully.
Ask a question about this stepThere's usually lots of salt in the canned beans, not to mention the chicken broth. We didn't miss it. My husband thought more "fire" than expected. Great recipe
I, too, wonder about the chili powder-- 1 1/2 tsp of ancho seems like a lot--but, additionally, there's no salt in this recipe. Makes me think the American sort of "chili powder" is the specified sort since there's often salt in it. Anyway: my real question is was salt left out by mistake or on purpose? Thanks!
I like a recipe with a simple ingredient list (especially now that I'm out of work).
This looks great and will try it.
Thanks for keeping it simple!
Thanks for all the nice congratulations! I love Food52ers. After a lot of warm weather herre this winter, this weekend is going to be a cold one so I'm looking all the chili recipes! Enjoy!
Oh, I love this! Congratulations!
what a clever recipe! congrats on the finalist spot!
Congrats, fellow finalist! I can't wait to try your delicious looking chili!
I made this and it was not only relatively quick but a HUGE hit with the family and friends - including five little ones. Add some sharp cheese and Fritos and its all good! It made a nice quantity without being overwhelming.
Congratulations on being a finalist! This looks like a great recipe. Eager to try it out.
Congrats- this sounds both terrific and easy!
Congratulations! I love that this is a weeknight recipe.
Congratulations on being a finalist. I love white chili.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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It's simple: black and white beans plus green chiles (canned), white corn (frozen), onions, garlic, ground chicken, and spices.
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Measure out the oregano, cumin, chili powder, pepper, and cinnamon.
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Cook the onions and garlic slowly so they sweat instead of browning.
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Translucent and soft: perfect!
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After setting the onions and garlic aside, use the same pot to cook the chicken - don't you love a one-pot meal?
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Cook until no longer pink, breaking up the meat as you go.
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The spices will cook slightly as you stir them into the chicken, intensifying their flavors.
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Now you stir in the reserved onions and garlic...
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...stir in water, and let the chili base simmer until the chicken is cooked through.
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Meanwhile, the drained and rinsed beans go into the blender with some chicken broth.
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Amanda carefully holds down the lid. No one wants bean puree on the ceiling!
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Velvety and smooth -- just wait until this goes into the chili.
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But first Amanda takes a break to say hi to Charlie, Peter Steinberg's baby son! It was his first visit to the test kitchen, and he just stared in awe.
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Back at the stove, the bean puree gets added to the simmering chicken and spices.
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Two more cans of drained and rinsed beans -- one white, one black -- add texture to the chili.
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Finally, stir in the frozen corn (no need to defrost!) and a can of green chilis.
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The kitchen smells amazing as the chili bubbles through its final simmer.
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Garnish with a dollop of sour cream and some cilantro, and dinner is served!
Made ths yesterday. All the while I was preparing i kept thinking it was not going to be at all what i wanted. too much liquid, not enough spice, etc. After cooking I let sit for a few hours and voila, it really all came together and was quite delicious. As was previously mentioned, it does not call for salt, so you will have to add to your taste. Good addition to the chili recipies I use.