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Black and White Chili
And now for something completely different--a chili based on chicken and a mix of black and
white beans. As with any chili, you need to allow a fair bit of time for both chopping
ingredients and simmering, and you should plan on leftovers.
A quick note about leftovers--the beans will absorb the liquid, so be prepared to add stock
as you reheat the chili.
| 2 1/2 T. chili powder |
2 1/2 t. cumin |
| 1 1/2 t. dried oregano |
1/4 t. red pepper flakes |
| 1 1/2 t. salt |
1/4 c. all-purpose flour |
| 2 lb. boneless, skinless chicken breasts |
3 T. vegetable oil |
| 1/2 c. onions, coarsely chopped |
1/2 c. celery, coarsely chopped |
| 1/2 c. carrots, coarsely chopped |
2 t. chopped garlic |
| 28 oz. can Italian plum tomatoes, drained and chopped |
3-5 c. stock of choice (enough to cover) |
| 1 1/2 c. black beans, cooked |
1 1/2 c. white beans, cooked |
| 1 c. sour cream |
2 t. grated orange zest |
| 2 T. orange juice |
4 t. chopped, fresh cilantro |
- Combine the chili, cumin, oregano, red pepper flakes, and salt. Combine 2 T. of this
mix with the flour. Cut the chicken into 1/2 inch cubes and toss the cubes in the seasoned flour.
- Heat the oil in a large, heavy pot over medium-high heat. When the oil is hot, add
enough chicken to cover the bottom of the pot. Saute, turning frequently, until the
chicken is golden, 3-4 minutes. Remove the browned chicken to drain on paper towels.
Repeat until all the chicken has been cooked.
- Add the chopped onions, celery, and carrots to the pot and cook, stirring, until they
are just softened, 3-4 minutes. Add the garlic and cook 1 minute more. Add the remaining
spice mixture and toss well. Return the chicken to the pot, along with the tomatoes and
stock. Bring to a simmer, reduce the heat to low and simmer until the chicken is tender
and the stock thickens, 20-25 minutes. Add the beans. (If you are cooking ahead,
break off at this point.) Cook another 10 minutes.
- While the chili is finishing, blend the sour cream, orange zest, orange juice, and
cilantro. Serve the chili, garnishing each bowl with a dollop of the sour cream mixture.
6-8 servings
Source: Betty Rosbottom, American Favorites
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