While California seems to have missed the memo about seasons and rolled basically from Fall right into Spring, I am still hoping for a few rainy days before the heat of Summer sets in. In my day-dream state of rain clouds and galoshes, I got a craving for a warm, spicy bowl of chili. If I am going to get picky, I prefer the lighter white chili with green chiles and shredded chicken to the thicker chili con carne with large chunks of beef. Having chicken left over from a store-bought rotisserie chicken, this recipe came together in under 30 minutes and was just what the doctor ordered. Chili is a blank canvas so feel free to add in extra spices to taste. Planning a game night with friends? This recipe can be easily adapted for a larger serving size. Of course with cooking for myself in mind, I froze the second serving of this tasty chili to enjoy when that rainy day decides to come along 🙂
- 1/2 tablespoon canola oil
- 1/4 cup diced poblano pepper
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 2 1/2 cups chicken stock
- 1 can of white beans, drained and rinsed
- 2 tablespoons canned green chile
- 1 cup cooked, shredded chicken
- Serving suggestions: top with shredded cheese and avocado, enjoy with warmed tortillas
Steps to a Bowl of Chili (Recipe yield: 2 servings)
- Heat oil in a medium stock pot over medium-high heat.
- Add the diced peppers, onions, and garlic, and saute for four minutes until softened.
- Season with the chili powder, paprika, and salt and pepper to taste, and continue cooking for one minute.
- Carefully add the chicken stock and bring to a simmer.
- Add the white beans and canned green chile, and continue simmering for twenty minutes.
- After the twenty minutes, stir in the chicken and cook for an additional five minutes.
- Top with desired toppings such as cheese, avocado, sour cream or crushed tortilla chips.
- Freeze leftovers or share this meal with a friend!