Ingredients
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 lb. ground chicken, preferably dark meat
1.1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
Freshly ground pepper
2 4-oz. cans diced green chiles
2 15.5-oz. cans white beans, rinsed
3 cups low-sodium chicken broth
Instructions
Heat 3 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until butter is melted. Cook 1 medium onion, finely chopped, and 4 garlic cloves, thinly sliced, stirring occasionally, until onion is softened, 4–6 minutes. Add 1 lb. ground chicken, preferably dark meat, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. chili powder, 1 tsp. ground cumin, and ½ tsp. ground coriander; season with freshly ground pepper. Cook, stirring often and breaking up chicken with a wooden spoon, until combined and chicken is no longer pink, 3–4 minutes. Add two 4-oz. cans diced green chiles and cook, stirring often and continuing to break up chicken, until chicken is cooked through, 2–3 minutes.
Add two 15.5-oz. cans white beans, rinsed, and 3 cups low-sodium chicken broth to pot and bring to a boil. Reduce heat and simmer, stirring occasionally and mashing some of the beans with spoon, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt and pepper if needed.
Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.
Description
This went together quickly and was perfect for a cool, Fall afternoon and watching football games....even when your favorite team loses.
Servings
4
Notes
The suggestions advised to use dark meat and it does give it great flavor. We played with kind of beans, using what we had in the pantry. We reduced the chiles to one can as that is enough heat for us. Minute Rice helped get this on the table in very little time.
Source
Kendra Vaculin for Bon Appetit
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