Food, Fun and Fabulous 148
We've lightened up on traditional chili using chicken and
white beans. For football watching, it's really fun to have a chili
bar with a variety of toppings: grated cheddar, diced avocado,
chopped onions, chopped bacon, and sour cream.
White Chili with Chicken
yield: 2 gallons
3 tablespoons olive oil
2 large yellow onions, chopped
5 cloves garlic, minced
1 ½ cups chili powder
½ cup ground coriander
2 (12-ounce) cans navy beans, rinsed
4 pounds whole chicken breasts, skinned, boned,
and cut into cubes (can be half breast and half
thighs)
1 (12-ounce) pale ale beers
10 large tomatoes, diced
4 cups light chicken stock
salt to taste
1 ½ teaspoons cinnamon, ground
Heat half the olive oil in a Dutch oven over
high heat. Add onion and garlic and sauté over
medium heat. Stir in chili powder, coriander,
and cinnamon and cook for 5 minutes more.
Remove from heat and set aside. Brown chicken in
batches in the remaining 3 tablespoons of oil in a
large skillet just until cooked through. Add
chicken, beans, tomatoes with the puree, and beer
(optional) to the Dutch oven and stir to
combine. Simmer over medium heat for 15
minutes. Season with salt to taste. Garnish with
sliced scallions, sour cream, grated cheddar cheese,
and diced avocados.
