Jalapeño, Chicken and White Bean Chili

Boil beans in 4 cups/1 L cold water for 2 minutes; remove from heat, cover and let stand for 1 hour. (Alternatively, soak overnight in cold water.) Drain.

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