We are fans of pots of anything warm on a snowy day. Trying to avoid tomatoes though as they seem to be bothering the man of the house. So I made my chicken chili, only I took down the heat, since he’s just not a fan of anything hot.
- medium onion, diced
- 3 garlic cloves, diced
- 1 can cannelini beans
- 3 chicken thighs, chopped
- half of a red pepper and a full green pepper, seeded and diced
- small can green chiles
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/4 tsp. white and cayenne peppers
- several dashes of green tabasco
- 4 cups chicken broth
- 1/2 cup half and half
- 2 tbsp flour
- 2 tbsp olive oil
- salt and pepper to taste
In a large pot, heat olive oil and saute chicken thighs until browned. Remove chicken from pan and set aside. Add in onion and garlic until soft, fragrant and translucent. Add peppers and cook another minute. Add beans and spices. Toss flour in and stir to coat vegetables. Cook another minute. Add the broth, and then the green chilis. At this point, I add the chicken back in and let it simmer for 15 – 20 minutes. I then add the Tabasco and the half and half.
I check the seasonings and adjust as necessary, though I never make ours too hot, since D can’t take all that heat.
I usually let it simmer a bit longer to reduce, but it isn’t necessary. This will be a thinner chili, more like a chowder consistency, but the flavor is good. Feel free to top with sour cream, shredded cheese or pico de gallo, as all compliment the flavors well.