White Chili with Chicken

First off, I want to apologize for not updating very regularly these past two weeks. I have been insanely busy, but (I think) things will calm down in the next week...or so. Until then, bear with me! I will try to post as regularly as possible or at least get my clone to post while I'm busy reading applications, training for a half-marathon that's sooner than I want to admit, and trying to have some semblance of a life. I appreciate your patience.

Now on to the food...this is a great dish whether you're sitting on the couch and watching football or whether you've just come inside after having any contact whatsoever with the frigid winter weather...those of you who know me, know I am a warm weather girl through and through. In the winter, my middle fingers randomly become ghostly white and numb, and no matter how much coffee or tea I drink, I just don't get warm. After work, you will only catch me in one of two things...a faded pair of sweats from high school, or a beautiful pair of teal fleece pajama pants with pink, white, and black polka dots. Needless to say, I welcome anything warm and comforting.

This chili hits the spot, and it's not bad for you at all! It's fairly low-sodium compared to most chilies and soups, because I used reduced sodium broth and dried beans. Canned beans are much easier and quicker, but if you have the extra time, use dried beans. As an added bonus, they're also cheaper. Plus, it's made with chicken breasts or tenderloins versus red meat. Ground meat gives me the heebie jeebies, so I typically avoid that at all costs.

I used peppers from my uncle's garden. We harvested way too much to consume last summer, so we hulled the small peppers and sliced the green bell peppers to use in the doldrums of winter when we were craving anything reminding us of summer and 90-degree days.

It's better after the flavors have a night to marry. Just make this dish the night before, and once it has cooled for a couple of hours, place it in the refrigerator. When you're ready to eat, slowly reheat it on the stove top or throw in a crock pot and forget about it until it's chow time. If it's a little dry--which this will probably be the case because the beans and chicken will continue to absorb the liquid/flavor overnight in the fridge, add some extra broth and stir until it is incorporated. How much easier can it get?

2 T olive oil
2 medium size onions, chopped
3 cloves garlic, minced
2 jalapeños (I seeded mine, but if you like heat, keep them along for the ride)
6 tiny peppers from my uncle's garden, chopped (Sorry, I don't know the name; they resemble banana peppers...but I'm told they are not BPs.)
1 green bell pepper, chopped

1 sprig of fresh rosemary

3 - 4 sprigs of fresh thyme
2 T dried oregano
1 T chili powder (not pictured, he was feeling a little camera shy)
2 T cumin
1/2 t red pepper
1 pound of dried navy beans (or three cans, rinsed and drained)
6 cups chicken broth (reduced sodium) + another 4 cup container to add liquid as needed
1 pound of cooked chicken breasts, chopped or shredded (not pictured, too busy cooking in the skillet)

First and foremost, you've got to soak the beans overnight--two days before you're ready to eat this. You will either break a tooth if you don't or you will be cooking this all day and continuously be adding broth. So soak them in a bowl of water. Make sure the beans only take up about half of the bowl and fill it to the top with water. You want the beans to have enough water to drink and plenty of room once they get all nice and hydrated.

Now, make the rest of the chili the day before you want to serve it. In a large pot, add the onions, all of the peppers, and garlic to hot olive oil. Sweat the peppers and onions on medium to medium-high heat; do not let them develop any color.

After about 4 minutes, add the herbs and spices; mix so that the onions and peppers are evenly coated. We  made a bouquet (read: we tied it together) with the rosemary and thyme; this was easier and quicker than stripping the thyme stems and chopping the rosemary leaves. It's your call; if you have plenty of time, go ahead and strip the thyme and cut the rosemary. I have neither the time nor the patience for that. With the bouquet, all you have to do is remove it before you serve it. It will look like a scraggly mess, but all of the flavors are released without the hard work.

At this point, add the drained beans and stock. Simmer for about 30 minutes.

Add the shredded chicken. Simmer until the beans are completely cooked. Season as you wish with more salt, pepper, cumin, chili powder, etc. We got brave and added a little sriracha; it was the perfect touch of heat.

When I made this, I only got a little, and by the time I went to get another bowlful, it was all gone! So I took that as a good sign and that this was a blog-worthy recipe. See for yourself.