So what is chili exactly? Google that and you’ll find about 4 trillion different answers. And how is it different from stew? And then what’s the difference between stew and soup? Dizzying.
In any event the original name of this recipe did call it a ‘chili’ so I’ll keep that. I guess I’m just used to a tomato based chili with beef and beans and onion so for me having a chili that is not red and has onions and green chilis and chicken immediately makes me think its soup. But surprisingly it has the taste and consistency of chili. A subtle heat from the chilis, the beany texture, the chicken chunks and the yummy onions all make for one delicious bite.
This came together in less than 30 minutes making it perfect for a fast weeknight meal on a chilly night. If you used rotisserie or left over chicken it would be even faster.
Fast Chicken & Cannellini Bean Chili
- 1 tbsp canola oil
- 1lb skinless, boneless chicken breast cut into bite sized pieces
- 3/4 tsp salt, divided
- 1 small onion, halved then sliced thin
- 3 cloves garlic, smashed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 3 cups cannellini beans, rinsed and drained
- 1 cup water
- 10 ozs canned green chilis
- 14 ozs low sodium chicken broth
- 1/4-1/2 tsp ancho chili powder
- 1/4-1/2 tsp chili powder
- cilantro leaves
- Heat the oil in a dutch oven over medium-high heat. Sprinkle 1/4 tsp salt on chicken then add chicken to the pot. Saute 4 minutes. Add onion through the pepper flakes and saute another 3 or 4 minutes. Add 2 cups of the beans and the water and, using a wooden spoon, be sure to get everything scraped and mixed thoroughly. Add 1/2 tsp salt, 7 ozs of chilis and the broth and bring to a boil.
- Mash up the remaining beans and chilies and add it to the pot. Reduce to a simmer and simmer for 5 minutes. Taste and add ancho and chili powders to taste and simmer a few more minutes.
- Serve with cilantro.
Adapted from Fast Chicken Chili, Cooking Light, Sept 2012