From the kitchen of: Isabel Canfield Total time: 1 hr Makes: feeds 6-8 people
While at work last Wednesday, I get a call from Jared telling me he just invited his boss, boss’ wife, co-worker and co-worker’s boyfriend to our house for chili and beer that coming Saturday. I immediately freaked out. Couldn’t he have given me more notice?! Apparently, not! Haha. After my minute of panic, I soon realized how delicious chili was and how easy it would be to feed 6 hungry people. Since the menu was already narrowed down, deciding what kind of chili to serve was the next dilemma. I have nothing against regular chili, but we decided to get all fancy and make it relatively healthy since my husband and his colleagues work in the health field. After all that was said and done, I came away with an amazing recipe to add to my list. It was hearty, flavorful and well-balanced. Maybe Jared should invite people without warning me more often…
1 medium red onion, diced
1 jalapeño, finely diced (remove seeds)
4 garlic cloves, finely diced
1 teaspoon cumin
1 teaspoon dried parsley
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
2 cups chicken stock
3 cans great northern beans, drained and lightly rinsed
1 can corn, drained
1 rotisserie chicken, shredded
1 small handful of fresh cilantro leaves
1. Sauté vegetables. Over medium temperature, heat a large pot with 2-3 tablespoons of olive oil. When the oil gets hot, add the diced red onion, jalapeño and garlic to the pot. Sauté the vegetables until translucent. About 5 minutes.
2. Season vegetables. After sautéing the vegetables, add all the seasonings—oregano, paprika, parsley, cumin, salt and pepper. Stir. Add the chicken stock and white beans. Gently stir to combine. Taking a potato masher, crush some of the white beans to thicken the sauce. Just a few mashes. Allow to simmer for 30 minutes on medium-low temperature.
3. Add shredded chicken and simmer. Meanwhile, remove all the meat from the rotisserie chicken and shred the meat by hand. Add the shredded chicken to the stock mixture and continue to cook for an additional 30 minutes. At the last 10 minutes before serving, add the corn and cilantro. Serve hot with your mix of toppings such as avocado, cheese, onion, crackers and serve with homemade cornbread.
P.S. If you’re wondering where the corn is in these photos, I photographed it without it. The corn was honestly a last-minute addition. It definitely worked out in the end. It added a sweetness to every bite.
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