This winter’s weather has been simply frigid. I know the end is in sight, but right now, it’s 12 degrees outside my window! Truly, I don’t really mind the cold. I mean, there are a lot more great hair days in the winter! Haha, no really! And I do love wearing cozy sweaters and scarves, lighting fires in the fireplace and lingering in the kitchen over a pot of something warm and comforting. Like this.
Nothing is more warming than a pot of chili. This white version has been on my mind all winter. With bites of tender chicken, creamy cannellini beans and hearty hominy, this chili is very filling and so comforting. The jalapeño and cayenne add some spiciness, but not too much. In fact, I love to top it off with several shakes of Tabasco, but adjust the heat to your family’s liking. We loved this so much, it’s going to be a regular on our dinner table as long as I’m wearing sweaters!
- 3 tablespoons olive oil
- 1 pound skinless, boneless chicken thighs, trimmed of excess fat and diced ½ inch pieces
- kosher salt
- ground black pepper
- 1 medium onion, diced
- 2 stalks celery, sliced
- 1 large or 2 small jalapeño, ribs and seeds removed and diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ⅛ teaspoon coriander
- 3 cups chicken or vegetable broth
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 15 ounce can white hominy, drained and rinsed
- Serve with:
- fresh lime wedges
- fresh cilantro
- avocado cubes
- sour cream
- your favorite hot sauce (I love Tabasco)
- In a large heavy pot, add the oil and heat on medium-high heat. Add the diced chicken and cook for about 10 minutes, stirring frequently. Remove the chicken with a slotted spoon and set aside on a dish.
- Add the onion, celery and jalapeño to the pot. Cook until the onion softens then add the garlic, bay leaf, cumin, oregano,cayenne and coriander. Give it all a stir for about 30 seconds or so, then add back the chicken pieces along with the chicken broth, cannellini beans and hominy. Bring to a light simmer and cook over low heat for 30 to 35 minutes.
- Serve with a squeeze of fresh lime, some avocado cubes, fresh cilantro leaves and a dollop of sour cream.
Look for canned hominy in the same section as the canned beans. If you have trouble finding it, try using white corn kernels instead.
If you love one-pot meals like this…take a peek at these over at Cooking Light! Tons of great ideas!