Chicken Chili Recipe with White Beans, Sweet Potato and Lime

This easy, fabulous chicken chili gets its heat from hot red pepper flakes and ginger. It keeps its cool with sweet potato, fresh squeezed lime juice, and citrusy cilantro. Roasting the chicken (bone in) and adding it in at the end of cooking time, gives this white bean chicken chili a superior texture and flavor.

Ingredients:

4 bone-in free-range organic chicken breasts
Drizzle of olive oil
Sea salt and pepper
2 tablespoons olive oil
1 medium red onion, peeled, diced
2-4 cloves fresh garlic, chopped
1 large or 2 smaller sweet potatoes, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot red pepper flakes, season to taste
3/4 cup chopped roasted green chiles or tomatillo salsa verde
2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice

For serving:

Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices

Instructions:

Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).

Turn the chicken over, bone side up, drizzle again, and season.

Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).

Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.

In the meantime, start your pot of chili.

Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.

Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.

Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.

Serves 6.

Read more: http://glutenfreegoddess.blogspot.com/2012/01/gluten-free-chicken-chili-with-white.html#ixzz1mBAc1zBb

Cincinnati Chili

Cincinnati Chili

2 pounds chuck
1 tablespoon canola oil
2 medium onions, finely chopped
6 garlic cloves, minced
one 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 black peppercorns
8 whole allspice
8 whole cloves
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground cayenne pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated
1 pound dried spaghetti
grated cheddar cheese
chopped onion
¼ cup canned red kidney beans
oyster crackers
hot sauce

Pour 2 quarts of water into a large pot and bring to boil over high heat. Add the ground beef, set the timer for 30 seconds, and stir constantly. You want to separate the meat into individual strands. As soon as the timer goes off, turn off the heat, and drain the meat in a colander.

Rinse out the pot, and add the oil. Turn heat to medium, and when shimmering, add the onions. Cook until the onions are lightly browned, and then add the garlic. Cook until very fragrant, about 30 seconds.

Add the tomato sauce, water, cider vinegar, and Worcestershire sauce. Bring to a simmer.

Grind the black peppercorns, allspice, and cloves. Add them to the pot along with the bay leaf, salt, cinnamon, cayenne pepper, cumin, chocolate, and the ground beef. Stir well, turn the heat to high, and bring to a boil. Then reduce heat to maintain a simmer.

Cook for 1 ½ to 2 hours, or until thick and delicious.
Serve with cooked spaghetti for 2-Way
Add cheddar cheese for 3-Way
Add chopped onions for 4-Way
Add red kidney beans for 5-Way

From here.

White Chicken Chili

WHITE CHICKEN CHILI
(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings