Chicken and White Bean Chili

For the cooked chicken

  • 1 pound chicken breast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon fresh black pepper

For the Chicken Chili

  • 1 pound cooked chicken breast, diced
  • ½ cup chicken stock
  • 2 cups crushed tomatoes
  • 8oz great northern beans(cooked), drained and rinsed
  • ¼ cup onion, small diced
  • 1 tablespoon jalapeno pepper, small diced
  • 1 clove garlic, minced
  • ¼ cup cilantro, chopped
  • ½ teaspoon cumin seed, ground
  • ¼ teaspoon chili powder, salt free
  • ¼ teaspoon hungarian paprika
  • 1 teaspoon lime juice
  • ¼ teaspoon fennel seed, whole
  • ¼ teaspoon cardamom seed, ground
  • ¼ teaspoon sugar
  • 1 tablespoon canola oil
  • ½ teaspoon salt

Method for the Cooked Chicken

  1. Preheat oven to 400 degrees.  Grease a 13X9 inch sheet pan.
  2. Coat chicken with olive oil and season with salt and pepper.  
  3. Place the chicken on the sheet pan and bake until the chicken is cooked all the way through to a temperature of 165, about 30-35 minutes.
  4. Diced when cool enough to handle.  Set aside.

Method for the Chicken Chili

  1. Cook chicken ahead of time per above instruction.
  2. In a large pot, heat oil over medium heat.  Add onions, jalapenos, salt, cumin, chili powder, paprika, cardamom, and sugar.  Cook until the onions are translucent, about 5 minutes.  Add garlic and cook for an additional 3 minutes, stirring frequently.
  3. Add cooked chicken, stock, and crushed tomatoes and bring to a simmer for 10 minutes over low-medium heat, stirring occasionally.  
  4. Add beans and simmer for 10 minutes, stirring occasionally.
  5. Remove from heat and stir in cilantro and lime juice to finish.
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