Sunday, March 29, 2009

White Bean Chicken Chili

The Mission:
Make the recipe that my friend Heather gave to me after I begged her for it. She served me this Chili at her place on Superbowl weekend and I thought it was absolutely fantastic. Her recipe actually said "Superbowl Chili" on the top. (Bonus - I'm a huge Steeler's Fan, and they won the Superbowl this year!) I tried this out on a Friday so my husband wouldn't have to deal with eating leftovers at work the next day - just in case he didn't like it.

The Ingredients:
  • 1 lb. boneless chicken, cubed
  • 1/4 cup diced onion
  • 1 Tbsp olive oil
  • 2 cans (10.5 oz each) chicken broth, divided
  • 2 cans (15 oz each) great northern beans, rinsed and drained
  • 1 can (small) diced green chilis
  • 2 tsp. ground cumin
  • 1 packet of white gravy (country gravy)
The Instructions:
In a large sauce pan, sautee the chicken and onions in oil until chicken is done and onions are transparent. Add 1 can of the chicken broth, both cans of northern beans, the can of chilis, and the cumin. Stir well. Mix the packet of gravy with the reserved can of chicken broth until blended. Pour the gravy mixture into the sauce pan and stir untl thickened. Cover and simmer for 1 to 2 hours.

The Result:
I thought it turned out fantastic. I served it with shredded sharp white cheddar cheese and tortilla chips. I found out later that eating it with the tortilla scoops is fabulous - this chili is thick enough to use as a dip!

The Reviews:
My very good friend Jess came to visit me the night I made this and she was impressed - I'm glad I finally remembered to email the recipe to her. My Husband and our Friend Mark enjoyed the chili and it has since been requested a few times. A couple of our other friends (we have quite a few people who regularly join us for dinner) have been pleased as well. I'm glad to have yet another hearty meal to add to my repetoire!

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