Sunday, October 6, 2013

White Bean Chicken Chili

Fall classics are sometimes the best meals. Take chili, for example. My all-time favorite chili recipe is still my grandpa's chili, but chicken chili is a nice change-up: it's lighter, kind of more stew-ish than chili.

This recipe can be done in a couple of hours, or you can throw all the ingredients in the crock pot and set on high/4 hours - low/8 hours.

1 lb boneless skinless chicken thighs
2 cans cannellini beans, drained but not rinsed
1 tbsp jalapenos 
2 cloves garlic, minced
1/2 onion, chopped
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
Chicken broth
1.5 cups frozen spinach

Preheat oven to 375 degrees
1. In a large dutch oven, saute the chicken on both sides until browned. 
2. Chop jalapenos, onions and garlic. Add to the pan with the chicken. Add in the drained beans, spinach, and chicken broth. Use enough chicken broth to just cover the ingredients.

3. Cover, and bake for 1.5-2 hours or until the chicken falls apart. Shred up the chicken. Serve with a sprinkle of cheese or a dollop of sour cream, and a wedge of lime.

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