Southwest Chicken & White Bean Chili Recipe
- Yield: 10-12 ounce servings
- A Southwest spin on an American staple.
Ingredients
- 2 ½ lb. boneless, skinless chicken thighs
Chicken Rub
- 2 tbsp. olive oil
- 2 tbsp. Wright’s Hickory Seasoning
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. cilantro chopped, fresh
- 1 tsp. cumin, ground
- 1 tsp. coriander, ground
- ½ tsp. allspice, ground
- 1 tsp. spanish paprika
Chili
- 2 tbsp. olive oil
- 1 ½ c. Spanish onions, diced
- 1 ½ c. red bell pepper, diced
- 4 tbsp. all-purpose flour
- ½ c. Regina Fine Sauterne Cooking Wine
- 4 Ortega Fire Roasted Jalapenos
- 4 c. Las Palmas Crushed Tomatillos
- 2 c. low sodium chicken base
- ¼ c. Wright’s Hickory Seasoning
- 2 dried ancho chiles, rehydrated and finely chopped
- 2 tbsp. light chili powder
- 2 tsp. cumin, ground
- 2 tsp. coriander, ground
- 2 tsp. cinnamon
Directions
- Completely coat chicken thighs with chicken rub mix and roast at 400 degrees for 10-15 minutes. Allow to cool and rough chop chicken thighs.
- In a medium stock pot add olive oil and lightly sauté onions and peppers, add flour and deglaze with white wine.
- Add chicken and remaining ingredients except for beans. Bring chili to a simmer and continue to simmer for 30 minutes.
- Add beans and continue to simmer for an additional 15 minutes. Adjust seasoning.