WHITE BEAN AND CHICKEN BREAST CHILI

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions.

SERVING : 4

INGREDIENTS
2 tsp vegetable oil
2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs
salt and pepper to taste
1 large onion
4 cloves garlic
1 tbsp ancho chili powder
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp dried oregano
1 tsp flour
about 3 cups chicken broth or stock, divided
1 tsp fine cornmeal
2 cans (15oz) white beans
cayenne to taste
1/4 tsp sugar or to taste
1/3 cup chopped green onions
sour cream and cilantro to garnish

PROCESSING METHOD

* Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat.
* Add chicken breasts and cook until browned, about 4 minutes.
* Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes.
* Remove to a plate and allow to cool before chopping into cubes.
* Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper.
* Cook and stir until onion turns translucent, 4 to 5 minutes.
* Stir in garlic and cook until fragrant, about 1 minute.
* Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes.
* Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan.
* Stir in cornmeal and bring to a simmer.
* Stir in beans and 1 more cup chicken broth.
* Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer.
* Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through.
* Serve garnished with green onions, sour cream, and cilantro.