Warming White Bean Chicken Chili
With the crisp nip in the air and the prospect of witches and goblins arriving at your door, kick back and relax on Halloween with a bowl of warming White Bean Chicken Chili. Your family will appreciate this comforting dish upon their return from trick-or-treating, and you will enjoy the ease of clean-up! This recipe is one from my sister Ginger’s collection, who resides in Colorado.
Ingredients:
2 tablespoons olive oil
1 med onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped or pulled rotisserie chicken or 3/4 pound boneless, skinless, cooked breast meat
2 (16-ounce) cans garbanzo or cannellini beans, rinsed and drained
2 teaspoons chopped jalapeno
6 cups homemade chicken broth or canned reduced-sodium chicken broth
4 to 6 cups chopped kale (optional)
1 cup shredded Monterey Jack or Cheddar cheese
Chopped fresh cilantro
Chopped green onions
Sour cream
Salt & Pepper to taste
Instructions
Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped/pulled chicken, beans, jalapeño, broth and kale. Bring to a boil and reduce to low simmer for about 30-45 minutes. Serve topped with cheese, green onions and a sprinkle of cilantro.
Note: Option to cook by adding ingredients to a slow cooker on low heat for 3 hours. Chili is also delicious served with warm tortilla shells or warm cheese biscuits.
Photo Credit: Lee Harrelson, Cooking Light
