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Chicken Cannellini Bean Chili

 

 

Sprinkle one and one half cups of diced chicken breast with 1 teaspoon salt. In 6-quart Dutch oven or equivalent pot, heat 1 teaspoon olive oil on medium-high until very hot. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more of olive oil for second batch. When done, use a slotted spoon to transfer chicken to medium bowl.

After the cooked chicken is removed from the Dutch oven, add two more teaspoons olive oil  to the pot along with one medium sized chopped onion and two cloves of diced, freshly-crushed garlic.  Cook over medium heat for five to six minutes or until the onion-garlic mixture has browned slightly, stirring occasionally. Stir in one teaspoon of cumin, one-half teaspoon of dried oregano, one-quarter teaspoon of ground  cinnamon, and one-quarter teaspoon of ground cayenne red pepper.  Cook one minute. Add one jar (16 oz) of Salsa Verde (Artisan’s Table product is preferred),  two 15-19 oz cans of white kidney beansurl (Cannellini) drained and washed, and one can (14-15 oz)  or equivalent home-prepared low sodium chicken broth, and the browned chicken. Heat to boiling on high heat. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.

The Artisan’s Table green salsa may be obtained through Shane at shane@artisanstableaz.com In addition, Artisan’s Table sells a “Chile Spice Blend” which can be used in place of the other spices noted above.

 

Please Follow Richard on Twitter: https://twitter.com/pebblerick

 

Richard A. Hudson is a writer, reader and blogger committed to exercise, proper nutrition and health.  He’s interested in politics, economics, alternative energy, gardening and sustainability and has written brief essays on many of these topics on his bloghttp://richlynne.wordpress.com.  Despite his generally positive and optimistic views about globalization, he wonders whether we will survive current destructive forces that increasingly promote warfare among political and social classes. He is also beginning to think about the declining influence of the know-it-all baby boomer generation just as the next generation born in the 60s begins to slowly stumble into a dominant position in the U.S.

 He received a Ph.D. in organic chemistry from the University of Chicago (1966) and subsequently spent 42 years in academics, gradually developing all sorts of interests well beyond his basic training.  He ended his academic career in 2008, having published about 100 scientific papers, reviews and commentaries.  In his last several years in the academy, his role as Dean of the Graduate School afforded him many opportunities to interact with students from all over the world seeking graduate degrees.

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