Due to a small miscommunication with our gas company, our gas was shut off unexpectedly about a week ago. When they came out to our house, the hot water heater and range came back on, but the heat did not. Lucky for us, we have made do for the past week with a couple of space heaters (of which every hardware store in Houston orders 3 at the beginning of winter, and does not reorder when they sell out, so it is nearly impossible to find one in February).
I don’t care who you are – even in Houston, and even with space heaters, a house with no heat in the middle of winter is freakin cold. So finally yesterday we called our home warranty (thank you, seller of our new house, for purchasing a home warranty for us) and they sent someone out today to fix it. Yea! I am super excited that I don’t have to dread getting out of the shower anymore.
That said, I do realize that most parts of the country are experiencing blizzard-like conditions at the moment as a winter storm the size of Jupiter meanders across the United States, and that our high-40’s temperatures really aren’t all that impressively cold to you guys. And to that all I have to say is…
Cold is cold. Period. And on cold days, one of the best meals to warm up with is chili. It’s warm, cozy, and can be (like this one) healthy as well.
I encourage you to try this with chicken and/or turkey as called for in the recipe. If you have true texture issues with ground poultry, of course you can use beef. Regardless of your choice of meat, the flavor of the spices and other ingredients really makes this a great chili. Because of some things that came up last night, I didn’t quite follow the cook time. I let it cook a little over an hour and stirred in the beans right before serving.
Of course, like most chilis, it was excellent the second day as well.
Chicken Chili With White Beans (Original recipe here)
Note: This is not a spicy chili. If you want more heat, increase the cayenne or red pepper flakes.
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt, divided
- 2 tablespoons vegetable oil
- 2 cups onions, chopped (about 2 medium onions)
- 1 red bell pepper, diced
- 6 medium cloves garlic, minced
- 2 pounds ground chicken and/or turkey (not extra lean breast meat)
- Two 28 oz. cans chopped or diced tomatoes (I used one crushed because it was what I had)
- 2 cups low-sodium chicken broth (or use regular and decrease the salt a little bit)
- 1 teaspoon sugar
- 1-15 oz. can small Cannellini beans, drained and rinsed
Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.
Heat oil in a large, heavy-bottomed nonreactive (not cast iron or aluminum) pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.
Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.
Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.
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