Description
Lighter and zestier, but just as satisfying as a traditional red chili, this recipe comes together in one pot in about 45 minutes, from start to finish, mostly hands off.
Ingredients
1 tablespoon olive oil
1 large white onion, chopped
1 poblano, pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped*
1 Anaheim pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 1⁄2 teaspoons ground chili powder*
1 teaspoon paprika
1 teaspoon sea salt, divided
4 garlic cloves, peeled and minced
32 oz (4 cups) veggie or chicken broth
2 (14.5-ounce) cans white beans, drained and rinsed, divided
2 cups (about 1 lb) cooked, shredded chicken
Juice and zest of 1 lime, plus extra lime wedges for garnish
1⁄2 cup full fat coconut milk
1⁄4 cup chopped cilantro leaves, plus extra for garnish
* only include if you prefer some extra spice in your chili
Instructions
- Heat the oil in a large, heavy-bottom pot or dutch oven over medium heat. Once hot, add the onions, peppers, cumin, coriander, chili powder, paprika, and 1⁄2 teaspoon of the salt. Cook until the vegetables soften, 5 to 6 minutes. Add the garlic and sauté for another minute.
- Add the broth and 1 can of the rinsed beans to the pot. Using a potato masher or a handheld blender, mash the beans to create a thicker texture.
- Stir in the remaining beans, shredded chicken, lime juice and zest, and bring to a boil. If you prefer a more brothy chili, add 1 to 2 cups of water as well. Reduce heat to low and simmer for 20 minutes. Stir in the coconut milk and maintain a low simmer for 5 more minutes.
- Serve immediately with additional lime wedges and cilantro.
Notes
This recipe calls for cooked chicken: use leftovers or rotisserie. You can also poach a couple of chicken breasts ahead of making this.
- Prep Time: 15
- Cook Time: 45