This interesting chili comes from one of my favorite cookbooks, "The Whole Foods Cookbook." It's unique and flavorful and believe it or not, healthy. Hearty food that's good for you? I must be dreaming.
INGREDIENTS
1 pound boneless, skinless chicken breast, diced
(for the marinade)
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon chili powder
1 jalapeno, minced
3 cloves of garlic, minced
(for the chili)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 stalks celery, chopped
1 large leek, sliced and washed
1 large green bell pepper, seeded and diced
1 jalapeno, minced
1 tablespoon chopped chipotle chilies in adobo sauce
1 teaspoon cumin
1 tablespoon dried oregano
1 bottle pilsner style beer
3 cups chicken stock
3 (16 ounce) cans cannelloni beans, drained and rinsed
juice of one lime
kosher salt
freshly gound pepper
METHOD
to prepare the marinade
Marinate the chopped chicken in the olive oil, cumin, oregano, chili powder, minced jalapeno, and garlic while chopping and preparing the rest of the vegetables.
Heat a large sauce pot over medium heat, and add the marinated chicken. Saute for about two minutes, until the chicken turns opaque. Add additional olive oil if necessary, and add the onion, celery, leek, green pepper, cumin, oregano, the second minced jalapeno and the chipotle chili in adobo sauce. Saute until onions are translucent and everything is combined.
Add the beer, stock and two cans of the beans and bring to a boil. Place the remaining can of the beans in a blender and add a ladle or two of the stock, then puree. Add the bean and stock puree back to the pot and bring the chili back to a boil. Lower to a simmer and cook, uncovered, for 30 minutes. Add lime juice, coarse salt to taste, and freshly ground black pepper.
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