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chicken + white bean chili

One of the things I love most about winter are the big bowls of warm soups and chili. And this recipe is one of my new favorites. It’s super easy to make and is both hearty and satisfying. Here, I blend creamy white beans with roasted cubano and jalapeño peppers which help create the base for the soup. By blending the peppers together, it gives the chili all the flavor of the peppers without the actual bite of them. And it’s simply perfect when you need a bowl of something warm and delicious.

chicken + white bean chili | photo by: Karen Covey

1 bone-in breast of chicken, with skin on
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 cubano pepper, diced
1 jalapeño, diced
1/2 15-ounce can cannellini beans, drained and rinsed
1/4 white onion, diced
1 clove garlic, finely minced
1/2 teaspoon cumin
1/8 teaspoon chili powder, or to taste
2-2 1/2 cups low-sodium chicken stock
1 tablespoon roughly chopped fresh cilantro

1. Preheat oven to 425°F. Place chicken breast on baking sheet and rub skin with 1 tablespoon olive oil. Season with salt and pepper and bake for 30-35 minutes, until chicken is cooked through. Set aside to cool.
2. Halfway through, place cubano and jalapeño peppers on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and bake for about 15 minutes, until lightly charred. Set aside to cool slightly.
3. In a food processor, combine cubano and jalapeño peppers with half of beans and purée until smooth. Set aside.
4. In a medium pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic, cumin and chili powder and cook for another 1-2 minutes. Add puréed pepper mixture and stir to combine. Add 2 cups stock and bring to a boil. Reduce heat to low and simmer, uncovered for about 10 minutes.
5. Meanwhile, remove chicken meat from bones, shred and discard skin and bones. Add chicken and remaining beans to pot and simmer for another 20 minutes, until heated through. Add more stock if chili is too thick. Stir in cilantro and transfer to a serving bowl. Serve warm.

Serves 1.

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