White Bean Chicken Chili

White Bean Chicken Chili

This delicious meal is a bit of a cross between a soup and a stew with the familiar flavors of cumin and chili powder. the white beans make it a complete, hearty but healthy meal. Some great cornbread would be a fantastic addition to this meal. Find our terrific cornbread recipe here.

Originally published on April 26, 2012.

In a large pot or dutch oven (3-4 quarts/liters) over medium high heat add

3 tbsp olive oil

4 boneless chicken breasts (or 8 boneless skinless chicken thighs) cut in about 2 inch chunks

Season the chicken with salt and pepper and brown quickly before removing the chicken from the pan and setting aside.

To the pan add:

4 medium chopped carrots

1 large leek chopped ( I freeze the green tops to add to make vegetable stock at another time)

3 cloves minced garlic

1 white onion chopped

Saute over medium heat until the onions and leeks have softened. Add the chicken back to the pot along with:

2 1/2 cups cooked white kidney beans ( any white bean can be substituted)

2 cups baby corn

3 to 4 cups chicken stock

1 tsp ground cumin

1 tsp ground thyme

1 1/2 tbsp chili powder

season with salt and pepper

Simmer gently for 1/2 an hour. Just before serving add the juice of 1 lime and garnish with freshly chopped cilantro.