Jalapeño, Chicken and White Bean Chili
Jalapeno, Chicken and White Bean Chili
Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 426426 cal |
| pro | 41 g41g pro |
| total fat | 14 g14g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 33 g33g carb |
| fibre | 9 g9g fibre |
| chol | 138 mg138mg chol |
| sodium | 915 mg915mg sodium |
| potassium | 910 mg910mg potassium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 4040 iron |
| vit A | 55 vit A |
| vit C | 2828 vit C |
| folate | 7575 folate |
- Preparation time: 10 minutes Stand: 1 hour
- Total time : 1-1/4 hours
Ingredients
- 1-1/4 cups dried navy beans , (pea beans)1-1/4 cups dried navy beans, (pea beans)
- 1 tbsp cumin seeds 1 tbsp cumin seeds
- 1 tbsp coriander seeds 1 tbsp coriander seeds
- 2 onions , quartered2 onions, quartered
- 4 cloves garlic , (unpeeled)4 cloves garlic, (unpeeled)
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 12 jalapeño peppers 12 jalapeño peppers
- 2 tsp dried oregano 2 tsp dried oregano
- 2 tsp salt 2 tsp salt
- 3 lb chicken thighs , skinless3 lb chicken thighs, skinless
- 1/4 cup chopped fresh coriander 1/4 cup chopped fresh coriander
- 2 tbsp lime juice 2 tbsp lime juice
Preparation
In saucepan, cover beans with 4 cups (1 L) fresh cold water; bring to boil. Reduce heat, cover and simmer until tender, 40 to 50 minutes. Drain, reserving 2-1/2 cups (625 mL) of the cooking liquid.
Meanwhile, in small skillet, toast cumin and coriander seeds over medium heat until golden, about 2 minutes. Let cool; grind in mortar and pestle or spice grinder.
On baking sheet, toss together onions, garlic and 2 tbsp (30 mL) of the oil. Add jalapeño peppers. Broil, turning peppers, until peppers are blackened, 10 to 15 minutes.
Peel garlic; set aside with onions. Place peppers in bowl; cover and let stand for 15 minutes. Peel, stem and seed.
In food processor, pulse together jalapeños, onions, garlic, ground seeds, oregano and 1 tsp (5 mL) of the salt until coarse. Set aside.
Sprinkle chicken with remaining salt. In large saucepan, heat remaining oil over medium-high heat; brown chicken, in batches. Remove from pan and set aside. Drain all but 2 tbsp (30 mL) fat from pan.
Add jalapeño mixture to pan; cook, stirring, for 5 minutes. Return chicken to pan, turning to coat. Add beans and reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for 20 minutes. Uncover and cook until juices run clear when chicken is pierced, 10 to 20 minutes. Stir in coriander and lime juice.
Source : Canadian Living Magazine: November 2010
- Keywords : Winter; Dinner; Beans; Onions; Garlic; Jalapeno pepper; Chicken; Boil; Simmer; 500 calories;







