Chicken and White Bean Chili

Every recipe I will post here, will most likely be from another source. Although this blog is entitled, "Treble Clef Chef", I am not a chef. I am a cook. I'd be in the back of the kitchen, sweating away over the stove, taking orders from the true chef. Or maybe I should think of myself as a "sous" chef.  Regardless, I like the name of my blog, and I'm stickin with it.


This recipe is from Epicurious. After making it several years ago, I decided that it was so deliciously satisfying that I never wanted to search for or make another chili recipe....ever again. AND it's very easy! One pot. I love that.


I have made four changes to the original recipe and am very happy with the results. Instead of 3 1/2 TBL of regular chili powder, I use 1/2 TBL SPICY powder (it has red pepper flakes) and 3 TBL of regular. I use ROASTED tomatoes (you can find them anywhere), 1 tsp of unsweetened cocoa powder and 1 TBL Smoked Paprika which, in my humble opinion, is the SECRET INGREDIENT for this recipe.  Enjoy~

If only a picture could also show the amazingly smoky and delicious smell and flavor of this chili!

 

Ingredients~

1/4 cup olive oil

1 1/3 cups chopped onion

1 large green bell pepper, chopped

6 garlic cloves, chopped

2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes (I use kitchen shears for quick cutting!)

3 1/2 tablespoons chili powder

1 TBL SMOKED Paprika
1 tsp unsweetened cocoa powder

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon dried oregano

2 15- to 16-ounce cans white beans, drained, juices reserved

2 15-ounce cans diced tomatoes in juice
salt and pepper to taste

1/2 cup chopped fresh cilantro

Directions~

1. Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.

2. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes.



3. Mix in chili powder, smoked paprika, cocoa powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.