This recipe was submitted from a fellow NYITCOM student @mariabecker Ingredients:
•3 tablespoons olive oil
•3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
•1 large jalapeno pepper diced very small •7 to 8 ounces canned green chilis, (not drained)
•4 garlic cloves, peeled and minced
•32 ounces (4 cups) low-sodium chicken broth
•4 cups shredded cooked chicken (
oYou can use about 1 whole store bought rotisserie chicken to save time! or roast or cook your own chicken in a skillet
•One 15-ounce can cannellini beans, drained and rinsed •One 15-ounce can kidney beans, drained and rinsed •1 tablespoon lime juice
•1 tablespoon cumin
•1 teaspoon dried oregano
•1 teaspoons salt, or to taste
•1 teaspoon black pepper
•1/2 teaspoon red chili flakes
•1/4 teaspoon cayenne pepper, optional and to taste
•1/3 cup fresh cilantro leaves, finely minced
•Optional: tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream
1.To a large pot, add the olive oil and heat over medium-high heat to warm.
2.Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften.
3.While waiting, take 1 cup of the cannellini beans, , add a splash of chicken broth or water and mash with a spoon until smooth (or you can blend mixture but mashing is easier and less things to clean!)
4.Add the garlic and sauté for 1 to 2 minutes.
5.Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture, kidney beans, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
6.Allow mixture to boil gently for about 7 to 10 minutes. For thicker chili, boil longer.
7.Add the cilantro and boil 1 minute.
8.Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream (use greek yogurt in place of sour cream for extra protein!)
9. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.