bubbling pot of chili brings my roommates racing to the kitchen and memories flooding to mind. Reminiscing on the ends of long ski days, past Super Bowl Sundays, or rainstorms spent cozied up by a roaring fireplace, I’ve always found comfort is best served in big bowls with cornbread on the side. Plated over fluffy rice, a soft baked potato, or simply left on its own, a hearty chili cannot be topped. With a sprinkling of cheese, chopped green onions, and plenty of sour cream, each bite is exciting. In recent years, I’ve sampled a variety of chilis, including ones that feature different meats and possess a range of spice levels.
When it comes to classic comfort, however, I enjoy a chicken and white bean chili best of all. Something about the mild flavor of the chicken allows for the essence of the broth, a slight kick from the jalapeño, and the creaminess of the white bean to shine through. Combine this with the sweetness from the corn and the sharpness of the kale to bring a freshness you wouldn’t expect out of a typical chili. Dive into this week’s undeniable autumn comfort—so good and so simple that one bowl just won’t be enough.
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Chicken and White Bean Chili
For the chili:
3 tablespoons of olive oil
1 white onion
2 (1 cup) green bell peppers
6 cups chicken stock
2 tablespoons sour cream
4 tablespoons flour
2 lbs ground chicken
2 cans cannellini beans
1 cup frozen corn
1 bunch of kale (chopped)
1 tablespoon red pepper flakes
1 tablespoon cumin
1 teaspoon chili powder
1 tablespoon cayenne pepper
2 tablespoon Italian seasoning
2 tablespoons granulated garlic
For garnish (optional):
Diced green onion
Flat leaf parsley
- Finely dice 1 white onion, 2 green bell peppers (1 cup), and 1 full jalapeño (take out or leave in the seeds depending on your spice preference)
- Heat 4 tablespoons of olive oil in a medium pot over medium heat. Add in the onion, peppers, and jalapeño and cook for around five to six minutes, making sure to stir frequently. The onions should be translucent.
- Add the ground chicken and the seasonings (cumin, red pepper flakes, cayenne pepper, Italian seasoning, and granulated garlic), making sure that the meat is coated and broken up into smallish chunks.
- Cook for seven minutes and then add 4 tablespoons of flour, making sure to mix well.
- Open the cans of beans and rinse well.
- Add in chicken stock, frozen corn, chopped kale (remove any large stems and don’t cut too small for added texture in the chili), and beans to the pot making sure to give the chili a good stir.
- Simmer for 50 minutes, covered.
- Add in 2 tablespoons of sour cream and stir and simmer for five additional minutes.
- Serve over rice (as seen in photos), or baked potato. Dice green onions and parsley and place toppings in small bowls, allowing others to choose their favorite additions before devouring.
Corn Bread: I like to serve my chili with a simple cornbread. I find this 10-ingredient cornbread from Sally’s Baking Addiction to be the best to accompany my chicken chili. I like to plate the cornbread with a stick of butter drizzled with honey and coarse Himalayan salt crystals.
Photos courtesy of Alexandra Morin / Heights Staff