White Bean, Chicken & Beer Chili
Prep: 20 minutes
Cook: 40 minutes • Serves: 8
1 1/2 pounds Market 32 boneless, skinless chicken breast , cut into 1-inch pieces
2 poblano peppers, seeded and chopped
1 cup chopped celery
1 cup chopped Market 32 white onion
1 tablespoon PICS garlic powder
1 tablespoon PICS paprika
1 1/2 teaspoons PICS ground cumin
1 teaspoon PICS salt
1 teaspoon PICS black pepper
1 bottle (12 ounces) Pilsner or pale ale beer
2 cans (15.5 ounces each) PICS cannellini beans, drained and rinsed
3 cups PICS unsalted chicken stock
1/4 cup chopped fresh cilantro plus additional for garnish (optional)
1 tablespoon fresh lime juice
Chopped tomato, diced avocado, PICS shredded Cheddar cheese or PICS pepper Jack cheese, sliced green onion, PICS sour cream and/or PICS tortilla strips for garnish (optional)
1.In large saucepot, heat 2 tablespoons oil over medium-high heat; add chicken and cook 5 minutes or until golden brown, stirring frequently. Using slotted spoon, transfer chicken to plate.
2.In same saucepot, heat remaining 2 tablespoons oil over medium heat. Add poblano peppers, celery, onion, garlic powder, paprika, cumin, salt and black pepper; cook 7 minutes or until vegetables are tender, stirring frequently. Increase heat to medium-high and stir in beer; cook 3 minutes, scraping browned bits from bottom of saucepot with wooden spoon. Add beans, stock and chicken; heat to a boil. Reduce heat to medium-low; cook 25 minutes or until internal temperature of chicken reaches 165° and chili is slightly thickened. Stir in cilantro and lime juice. Makes about 8 cups.
3.Serve chili topped with cilantro and/or garnishes, if desired.
Approximate nutritional values per serving:
285 Calories, 9g Fat (2g Saturated), 49mg Cholesterol, 646mg Sodium, 20g Carbohydrates, 8g Fiber, 26g Protein