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Black and white bean chicken chili

A creamy chicken chili with black and white beans.

(Page 2 of 2)



Black and White Bean Chicken Chili

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The Runaway Spoon

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If you prefer, you can use ground turkey.

Serves 6

1 medium white onion
2 garlic cloves
1 tablespoon oil
2 pounds ground chicken
2 teaspoons dried oregano (preferably Mexican)
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon pepper
1/2 teaspoon ground cinnamon
3 cups water
3 (15 ounce) cans canellini or great northern beans
2 cups chicken broth
1 (16 ounce) can black beans
1 (16 ounce) package frozen white shoepeg corn
1 (4.5 ounce) can chopped green chiles

Chop the onion and garlic finely. Add to the oil in a large Dutch oven. Sauté over medium high heat until soft and translucent. Do not brown. Remove the onions and garlic to a bowl and set aside. (If the onions brown and overcook, the final color of the chili will be muddy. It will still taste delicious, but won’t look as nice. You can always top it with lots of cheese). Add the ground chicken to the pan and cook until browning slightly, breaking up into small pieces. Mix the oregano, cumin, chili powder, pepper and cinnamon in a small bowl, then sprinkle over the chicken. Add the onions and garlic. Pour in three cups of water and bring to a boil. Lower heat to a simmer and cook until the water has reduced by half and the chicken is cooked through.

Meanwhile, drain and rinse two cans of white beans. Place in a blender with the chicken broth and puree until smooth. Drain and rinse the remaining white beans and the black beans. Pour the pureed beans into the chicken mixture and bring to a boil. Lower the heat to medium, add the drained beans, corn, and green chiles and simmer until cooked through and thickened, about 30 minutes.

Serve in big bowls topped with grated cheese, sour cream and chopped cilantro.

This will hold, cooled and covered, overnight and reheated before serving. It will also freeze beautifully.

Perre Coleman Magness blogs at The Runaway Spoon.

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