Season Warming Chili
In late October, Northeast Ohio is typically drenched in near-freezing rain and occasional sleet showers. The few minutes of warm sunshine tease the skin before icy cold wind rushes across its surface again. The climate is similar in London, England, where the continually dropping temperatures cause cold-weather illnesses and uncomfortable environments. Needless to say, not many people feel acclimated to take long walks outside or stroll around a farmer’s market for fresh-salad produce. One popular cook-and-save recipe lets the people of Ohio stay curled up next to their warm fires in this season without needing to make extra trips to the grocery store only to complete a delicious dinner. What makes this recipe even more toothsome is that it is favored internationally for its health and nutritional benefits.
There is nothing more appetizing during a frigid fall season than a large serving of warm, chunky chili. This delectable dish is easy to prepare and can be made in excess quantities to store away for another wintry day. Original chili is made with ground beef, kidney beans, assorted seasonings, and typically a very unhealthy amount of sodium. This white chicken chili recipe substitutes the fatty ground beef and other cholesterol-damaging ingredients with healthy, great tasting foods that are sure to please any crowd.
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
A perfect dish for the cool Fall season.