White Lightning Chicken Chili
This contemporary chili, made without tomatoes, gives planned-overs from our Roast Chicken & Garlic recipe a whole new look.
- 3 cups reserved cooked chicken from Roast Chicken & Garlic, shredded
- 6 reserved roasted garlic cloves from Roast Chicken & Garlic
- 1 cup onion, chopped
- 1/3 cup fresh jalapeño peppers, seeded and chopped
- 3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
- 2 teaspoons vegetable oil
- 3 cans (14 1/2 ounces each) chicken broth
- 2 tablespoons Southwestern Seasoning Mix
- 1/4 cup lime juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup fresh cilantro, snipped
Chop onion and jalapeño peppers using Food Chopper.
Drain 1 can of beans using small Stainless Mesh Colander. Transfer to Stainless (2-qt.) Mixing Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
Heat oil in Dutch Oven over medium heat 1-3 minutes or until shimmering. Add onion and jalapeño peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
- 8 servings
Nutrients per serving:
Calories 290, Fat 9 g, Sodium 1090 mg, Dietary Fiber 8 g
Wear plastic gloves when working with fresh jalapeño peppers. Their seeds and membranes contain oils that will irritate your skin. Use the Quikut Paring Knife to cut peppers in half, then remove the seeds and membranes.
For chili with more heat, substitute 1/3 cup chopped canned hot nacho slices for the jalapeño peppers.
Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired.
Use the Hold ‘N Slice® to easily shred chicken. The strong, stainless steel prongs will separate cooked chicken meat into thin long strands.