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)
2 tablespoons canola oil, separated
1 pound skinless, boneless chicken breast, cut into bite-size pieces
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.