Sadly, I have no control over the two teams playing in Super Bowl Fifty-One. Please forgive me for being totally honest when I opine that the teams are (1) tainted and (2) trashy (hey, I am from the Carolinas after all!). Next Sunday, I will disregard what Patriot and Falcon fans think of my sports convictions; I will turn the TV up as loud as possible for Lady Gaga’s halftime performance, and I will totally rock this White Bean and Chicken Chili!
So, to all you foodies out there, lets get ready to rumble!!!! Don’t hesitate…gear up to knock this chili out that calls for limited preparation and brings absolute applause. Every time that I make this chili, people ask me to jot down the recipe. In the past, I have provided friends and family with a list of ingredients and gentle guidance. This time, you will find the exact measurements and approach to execute this amazing chili.
It is flavored with lime juice, honey, jalapenos, garlic and one twist…white hominy. The white hominy brings out a touch of the Southwest and the addition of the freshest garnishments make this ideal for buffet style service. I have listed some topping suggestions in the recipe below. They include chopped green onions, sour cream, monterey jack cheese, freshly chopped cilantro, sriracha, avocado and white rice. These add-ins are perfect to turn this huge pot of chili into a crowd-pleasing meal.
Bottom line, this recipe should be in your ultimate kitchen playbook! And, here’s to halftime, hilarious commercials and one killer chili! Xoxo, your sports-fan foodie! E.
- FOR THE BAKED CHICKEN
- 1 lb. Boneless, Skinless Chicken Breasts (typcially 1 large breast)
- 1 T Olive Oil
- ½ t Cumin
- ½ t Salt
- ¼ t Freshly Ground Black Pepper
- FOR THE CHILI
- 1 T Olive Oil
- 1 T Butter
- 1 cup Bell Peppers, chopped (I love a mix of yellow, orange and red!)
- 1 cup Sweet Vidalia Onion, chopped
- 1 Jalapeno, finely diced (approx. 1 T)
- 2 cloves Garlic, minced (approx. 1½ t)
- 1 t Salt
- ½ t Freshly Ground Black Pepper
- 1 T Cumin
- ¼ t Ground Cayenne Red Pepper
- 2 32 oz containers Low-Sodium Chicken Broth
- 1 15.5 oz can Great Northern Beans, drained and rinsed
- 1 15.5 oz can Navy Beans, drained and rinsed
- 1 15.5 oz can White Hominy, drained and rinsed
- 1 4.5 oz can Chopped Green Chiles, not drained
- 4 T Freshy Squeezed Lime Juice (approx. the juice of 2 limes)
- 4 T Honey
- 1 t Sriracha
- ⅓ cup Fresh Cilantro, chopped, packed
- OPTIONAL FIXINGS include: sour cream, green onions, cilantro, monterey jack cheese, lime wedges, avocado, sriracha and rice...YUM!
- Preheat the oven to 400 degrees. Oil a medium-sized, glass pyrex dish with the olive oil and place the chicken breasts in the dish. Season the chicken breasts with the cumin, salt and black pepper. Bake 35 minutes, then set- aside, uncovered, to cool slightly (approximately 15 minutes), while remaining in the pyrex dish. Once cooled, cut the chicken breasts into ½-inch cubes in the pyrex dish. This allows the chicken to absorb all its natural juices; set-aside as need be...or it may be just in time to add to chili pot. If so, just proceed to the step 3 below.
- Meanwhile, in a large soup pot, melt the butter and olive oil over medium heat. Add the bell peppers, onion, jalapeno, and garlic to the pot and cook 5 minutes. Then, season the vegetables with the salt, black pepper, cumin and cayenne, stirring occasionally for 5 additional minutes. Add the chicken broth, beans, hominy, and green chiles to the seasoned vegetables. Then, increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and cook for 20 minutes.
- Uncover, add the cooked and cubed chicken and cook uncovered 10 final minutes. Remove from heat and add in the lime juice, honey and fresh cilantro. Serve with your garnishments of choice and enjoy!