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Different Strokes Chicken Chili

  • Author: The Messy Baker
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Chili

Description

In this light version of chili by The Messy Baker, seared then shredded chicken breasts replace the traditional ground beef. The dish arrives at the table with a mix of black and romano beans weaving their way through the delicate strands of chicken.


Ingredients

Scale
  • 4 cups homemade chicken stock
  • 2 tbsp vegetable oil, plus more as needed
  • 1 lb boneless, skinless chicken breasts
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalepeno pepper, seeded and finely chopped
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 1 can (398 ml) black beans, drained and rinsed (about 1 1/2 cups)
  • 1 can (398 ml) romano beans, drained and rinsed (about 1 1/2 cups)
  • 1 cup corn, fresh or frozen
  • Juice of 2 limes
  • Salt and pepper

ADD-ONS:

  • Tabasco
  • Salsa
  • Sour cream
  • Cilantro, chopped

Instructions

In a large saucepan, heat the stock over medium until it just reaches the boil.

While the stock heats, place a Dutch oven over medium-high and heat the oil. Add the chicken and cook until golden on both sides, about 3 minutes per side. Transfer the chicken to the hot stock and simmer without boiling while you prepare the rest of the chili. Be sure to leave the little brown bits (called “sucs”) in the Dutch oven for added flavour.

Add the onion to the Dutch oven and cook, stirring, until softened, about 5 minutes. Be sure to scrape up the sucs as the onions cook. Add the garlic, jalepeno, cumin, coriander, and oregano. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low, cover, and leave until the chicken in the saucepan has cooked all the way through.

When the chicken is no longer pink inside, transfer it to a cutting board and shred it using two forks. Add the chicken and broth to the onion mixture. Stir in the black beans, romano beans, and corn. Increase heat to medium-high and cook until the corn is tender, about 10 minutes. Stir in lime juice. Season with salt and pepper to taste.

Ladle into bowls. Pass the add-ons. Slurp.


Keywords: Chicken and Bean Chili, Chicken Chili, Bean Chili