Tested till perfect Jalapeño, Chicken and White Bean Chili
Jalapeno, Chicken and White Bean Chili
Photography by Yvonne Duivenvoorden

Jalapeño, Chicken and White Bean Chili

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2010

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 1 hour
  • Total time 1 hour 15 minutes
  • Portion size 6

Ingredients

  • 1-1/4 cups 1-1/4cupsdried navy beannavy beans, (pea beans)
  • 1 tbsp 1tbspcumin seeds
  • 1 tbsp 1tbspcoriander seeds
  • 2 2oniononions, quartered
  • 4 4cloves garlic, (unpeeled)
  • 1/4 cup 1/4cupvegetable oil
  • 12 12jalapeño pepperjalapeño peppers
  • 2 tsp 2tspdried oregano
  • 2 tsp 2tspsalt
  • 3 lb 3lbchicken thighchicken thighs, skinless
  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 tbsp 2tbsplime juice
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Preparation

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.

Nutritional Information Per serving: about

cal 426 pro 41g total fat 14g sat. fat 3g
carb 33g fibre 9g chol 138mg sodium 915mg
potassium 910mg

% RDI:

calcium 12 iron 40 vit A 5 vit C 28
folate 75
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