White Bean and Chicken Chili

I found this recipe in a recent issue of Bon Appétit—it’s one the magazine reprinted from JW’s Food & Spirits in Grand Haven, Michigan. Although I planned to make it Sunday night, I forgot to defrost the chicken so it had to wait until Monday. After throwing the first few ingredients in with the olive oil, I realized the chicken needed to be cooked (duh). Luckily that was no big deal since chopped chicken is pretty easy to whip up in a pan on the stovetop.

I will warn you that if you’re not a fan of spicy food, this really is not the chili for you. The jalapeños add a lot of flavor—you definitely don’t want to leave them out.

OK, away we go!

2 tbsp olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 tbsp chopped pickled jalapeño peppers, from a jar
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
2 cups low sodium chicken broth
2 (15-oz) cans Great Northern beans, drained
1 lb cooked chicken breast, chopped
1/2 cup half and half

Directions

Heat oil in large saucepan over medium high heat. Add celery, onion, bell pepper, and jalapeño and sauté until beginning to soften, about 4 minutes.

Add garlic, chili powder, and cumin and sauté 1 minute.

Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes.

Add beans, chicken and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about 5 minutes.

Season with salt and pepper and enjoy. (I left out this part—it is plenty seasoned without salt and pepper.)