so, you may have noticed that I’ve not been posting for a while. recently, i’ve been consumed with some health concerns, but i’m on the mend and it’s time to get back to cooking and blogging.

going forward, you will also notice some “subtle” changes to the content. the focus will still be gluten free, but I’m inching toward lighter, less carb heavy fare, with less saturated fats. don’t panic, i plan to keep things fun and flavorful.we’ll see how long my discipline holds up. there will definitely still be baking, but expect to see more nut flours and naturally sweet ingredients, used in my baking.

anyhow, i figured i start with a nice savory wintertime recipe and what’s better, in winter, than chili!

white bean chicken chili!

this can be served as a stew or a soup (with the addition of more broth). here we go!

White Bean Chicken Chili

adapted from the kitchn
Serves 8-10

Ingredients

1 1/2 pounds boneless, skinless chicken breasts

1 large yellow onion, diced

2 stalks celery, diced (I remove the strings before dicing)

2 4-ounce cans diced green chili peppers

½ fresh jalapeño*, seeded and minced

3 cloves garlic, minced

2 teaspoons cumin

2 teaspoons kosher salt

1/2 teaspoon coriander

1/2 teaspoon dried oregano

1 bay leaf

4 cups chicken stock

1 13.5-ounce can cannellini or navy beans, drained and rinsed

1 cup frozen corn

Method

In a dutch oven, sear chicken pieces over medium high heat in 2 tablespoons olive oil. Once browned remove chicken from dutch oven and set aside.

In the same dutch oven sauté the onions, celery, and garlic until translucent. Add the chopped green chili peppers and the minced jalapeño to the cooked vegetables.

Add the chicken back into the dutch oven, on the bed of cooked vegetables. Combine cumin, salt, coriander, oregano, and bay leaf and sprinkle over the chicken in the dutch oven.

Pour the chicken stock to cover the chicken and vegetables. Bring to a gentle boil, then place the lid on the dutch oven and cook on the stove top for 1 hour, on a low flame.

Remove the chicken pieces from the dutch oven and shred them into large shreds.

Add the beans and corn to the dutch oven and return the shredded chicken to the dutch oven and stir until all elements are combined. Taste for seasoning and add salt and pepper, as desired.

Replace the lid and cook for an additional 30-45 minutes.

Remove the bay leaf and serve over rice or noodles.

*If you like, you can roast the jalapeño pepper over a gas flame or under the broiler, until charred. Remove the skin, seeds and membranes before mincing.