Thursday, October 9, 2014

Fast Chicken Chili


This is a great chili to make if you’re pressed for time and want dinner on the table in a hurry. I am accustomed to a dark chili made with beef, but I was surprised how much we liked it. In fact, I was so afraid that it wouldn’t resemble chili that I substituted dark kidney beans for some of the white beans in hopes that it would resemble a more traditional chili. It was such as success that we will definitely have it again.



I did make a few changes to the original recipe other than using dark red kidney beans for some of the white beans. I read the on-line reviews and, based on those, I upped the amount of seasonings, reduced the amount of water so it would be less “soupy” and added about a half of pound of ground pork for extra flavor and to make it more substantial. I find that for recipes that have reviews, it’s smart to read them because you get some insight to how the recipe works or in some cases why it doesn’t work. To see the original recipe, click on the link to Cooking Light in the recipe itself. If you want more than 1 cup of chili per person, count on it serving four rather than six.    

Cornbread makes a nice side with chili. If you’re hungry for chili and don’t have a lot of time, give this a try. We were not disappointed and are glad to have different chili recipe to call on from time to time.



Fast Chicken Chili 
Adapted from Cooking Light, serves 6 (1 cup servings)
Printable Recipe

2 tablespoons canola oil, separated
1 pound skinless, boneless chicken breast, cut into bite-size pieces
Kosher salt
½ pound lean ground pork (optional, but very good)
½ cup chopped onion
2 teaspoons minced fresh garlic
3 teaspoons ground cumin
1 ½ teaspoons ground coriander
¾ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper (depending on how hot you like it)
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (15.5 ounce) can dark red kidney beans, rinsed and drained
½ cup water
1 (4 ounce) can chopped green chilies, undrained
1 (4 ounce) can chopped Hatch chilies, undrained
3 cups low sodium, low fat chicken broth
¼ cup cilantro leaves
1 lime, cut into 8 wedges

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and add to pan and sauté 4 minutes, then remove from the pan and wipe the pan clean. Reheat pan over medium-high heat, add remaining tablespoon oil and add the pork, season with salt and sauté the pork until it browns. Add chicken back to pan along with the onion, garlic, cumin, ground coriander, dried oregano and ground red pepper and sauté about 3 minutes to incorporate the onion and spices. Add 1 can of cannellini beans, 1 can dark kidney beans, water, 1 can chilies, and chicken broth & bring to a boil.

Put the the remaining can of cannellini beans in a bowl along with the remaining can of green chilies. Mash well until the mixture almost resembles a paste. Add to soup, and then simmer 5 minutes. The chili should now be nice and thick. If it’s too thick, add a little more water.

Serve with cilantro and lime wedges. The fresh lime adds a nice fresh flavor to the chili. Excellent with Southern cornbread alongside.

The chili can be made in advance and stored covered in the refrigerator for a couple of days. Reheat gently and add cilantro at the last minute.



For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.    
Have a great weekend everyone.


38 comments:

  1. Cans of beans are a basic pantry staple for us just for dishes like this! And we usually prepare chicken once a week so this white chili (well, I love that you did a mix of red and white because all red gets heavy). I love that it looks like it is half soup-half chili. Great meal.

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  2. This sounds good! I actually like white chilis a a little better than red!

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  3. It sounds like such a heartwarming dish Sam.

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  4. I make white bean chicken chili all the time. I usually smoosh some of my white beans to make a thicker sauce. Yours sounds good.

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  5. That does look delicious. We are getting into the chilly chili days of autumn around here.

    Best,
    Bonnie

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  6. A scrumptious, comforting and beautiful chilli! Totally irresistible.

    Cheers,

    Rosa

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  7. I am with you have made a lot of beefy chilis ..but no chicken ones..the ajout of pork must really flavor this up..looks like something I will try Sam:)

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  8. Great alternative to the regular chili Sam. I thought I had already left a comment, but it disappeared.Loving our Fall mountain weather this week.

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  9. Sounds like our kind of dish and perfect for Nigel to try his hand at :-) Thanks, have a good day Diane

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  10. We really enjoy white chicken chili and I like the southwestern flavors in your dish. I had to chuckle at the mind game you played with yourself - one of the things I do with Beverly to help with that mental thing is call it something else so she can get by the “this isn’t chili.” I can’t recall them right now, but there are a couple of particular dishes she really struggles with changing.

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  11. Sam, We've never had white chili or chicken chili either... It looks a lot 'lighter' than the usual. Laurie does make a killer spicy red chili but I'm sure that this recipe will catch her eye! Looks good! Thanks and Take Care, Big Daddy Dave

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  12. looks good and I like the color contrast with the dark kidney beans

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  13. This looks really good. I make a turkey chili, instead of beef, i use ground turkey and it is so good. Most people don't even realize that it is turkey. Try the turkey sometime, I think you will be pleasantly surprised.
    Have a great weekend
    Mary

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  14. UN POTAGE DELICIOSO y NUTRITIVO CAROLINA!!!
    Un abrazo guapa :))))

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  15. Can't wait until it cools down a little. Cornbread definitely goes with chili. I am so impressed with a little squeeze of citrus just freshens the flavor. This is such a great tip.

    Madonna

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  16. This is the second time, in as many days, that I've seen a chicken chili recipe Sam, and they sure sound good! I like the mixed beans and didn't know hatch peppers came in a can... Gonna be looking for them:@)

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  17. Love the look of this, Sam. Hope you bring it on over to Food on FRiday. Cheers from CArole's Chatter

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  18. Soul satisfying. I can just imagine the aromas!

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  19. With lots of healthy protein and flavours..this is the kind of chilli we love.

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  20. With cooler weather I have been so hungry for chili. Your sounds delicious and will soon be on my table.

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  21. Who doesn't like an easy tasty dinner?! I am excited, my neighbor just brought me some fresh hatch chiles. I have never tried them and this sounds like a great way to begin!

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  22. I like this lighter chili version, Sam. I was remembering something from the past...didn't you post Buffalo Dick's white chili recipe ages ago? He rarely, if ever, gave out his award winning recipes. I miss him, don't you?

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  23. We have a version like this and the kids like it as much as regular chili, maybe even more so.

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  24. I've made chicken chili but never one with ground pork included! This sounds delicious with the hatch chilies too. Fast is always a good thing :)

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  25. This sounds like a great combo - the chicken and pork together, the white and red beans. And fast and easy is wonderful:).

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  26. Every time I've made chicken chili, I've used white beans. I love the color those red beans give that soup. And had to smile over that Southern cornbread twist. It would be all tortillas in our house. Thanks for a great recipe Sam.

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  27. Hi Sam, love chicken chili and the fact that you added Hatch chilies. Looks delicious!

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  28. Dear Sam, That certainly does look like a nice chili and healthy too. I like cornbread on the side as well. Blessings dear. Catherine

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  29. Sam, the cooler season dishes have arrived. Love the white chili. Like you I often make the red dark version but this looks so inviting.

    Velva

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  30. This sounds really good. I like the changes you made ~ it looks like a good, quick dinner.

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  31. i like fast anything but much less fast chili! i love your chicken version. it looks hearty and delicious

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  32. That looks delicious -- I like the two-toned beans!

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  33. My family loves beens and my daugther doesn't like beef so this would be a good meat chili compromise with her brother. PInned.

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  34. Your chili looks wonderful Sam! I just make a batch myself and hopefully will get a chance to post it next week! Have a great weekend!

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  35. Hi Sam,
    I just love a full flavored Chili like this that you can put on the table in a jiff, we don't always have all day to simmer the goodness. Hope you are having a fantastic weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen

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  36. I do love chicken chili. The seasonings are grand and have saved it - because we continue our low-carb life but want something just a tad more comforting this time of year.

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  37. Your combination of pork and chicken must make for a very flavorful dish.

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  38. I've been having trouble with my comments getting through…some do, some don't. I think your chili sounds great with the flavorful combination of both chicken and pork. Karen (Back Road Journal)

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