White Bean Chicken Chili

You can pull back a little spice by substituting an extra bell pepper or poblano pepper. Kick it up a notch by adding 1-2 serrano peppers. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the peppers. I do this on a grill, but you can use an oven. Roast for about 15 minutes around 400 degrees. Skin should be charred. Once you pull off of heat source immediately wrap in foil to steam. This will make it so you can pull the skil off easily. once it's steamed for 10 minutes, peal off the skin. Chop to desired size.

Step 2

Season the chicken with salt, pepper, garlic, paprika, chili powder, and ground cumin. Cook the chicken. It's okay if you under cook slightly, but do not overcook. I do this on the grill, but cook using whichever method you desire.

Step 3

Shred the chicken (hot tip - use a hand mixer in a mixing bowl. It'll shred with ease).

Step 4

Finely chop the onion, garlic, and bacon.

Step 5

Add olive oil to dutch oven/pot. Heat to medium high. Add bacon and cook until bacon is crispy. Remove bacon and set aside. Leave desired amount of bacon grease in pot & add onion and garlic. Cook until soft (2-3 minutes).

Step 6

Add white wine. Reduce by 50% while scraping the bottom to ensure nothing is stuck. I also like to add the cumin, smoked paprika, and chili powder in here.

Step 7

If you want it slightly thicker, add 1 tablespoon of flour & stir very well. Cook 3-4 minutes while stirring. Remove from heat and add chicken broth & then milk (in that order). Stir and add back to heat.

Step 8

Add bacon, shredded chicken, peppers, beans, herbs, and corn all to the pot. Bring to a low boil. Once bubbling, reduce to a simmer. Cook about 45 minutes. Season to taste with salt, pepper, and a squeeze of lime juice. Then serve.