To Bean or Not to Bean...

I am from New York... Before I moved to Arizona I am not sure i knew what chili was. Or chiles. Or green chiles.

Now that I live in the southwest I have come to love chili... its spicy, smokey, and completely adaptable...and apparently worth getting into fights over. I mean beans are a lot of things, but a controversial ingredient is not one description I would have given them. Apparently to bean or not to bean is indeed the question (i'm sorry, so sorry for that)


Any hoo.... This in one version of chili that makes a regular appearance in my household, its one of the hubsters favorites...

White Chicken Chili with Herbed Sour Cream and Cilantro Oil

Cilantro Oil
In a small blender or magic bullet type of appliance blend together 1 tablespoon olive oil, dash salt and a handful of cilantro. Slowly add in more oil until it runs together smoothly (just be careful, too much oil will make it taste like...um well..oil. A larger blender may not handle this task well unless you make a big batch)
Transfer to squeeze bottle to make pretty designs...or not :)

Herbed Sour Cream
Stir together 1/2 cup of sour cream with 1 tablespoon chopped cilantro
Transfer to squeeze bottle or ziploc bag with corner cut out to make pretty swirls...or not :)

White Chicken Chili - 4 - 1.5 cup servings
2 boneless, skinless chicken breasts cubed
2 cans white beans (i used cannelini and great northern), drained & rinsed well
1 small can diced green chiles
1/2 white onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
salt & pepper
1/2 lemon
approximately 2 cups of sugar free vegetable or chicken stock ( i used trader joes hearty vegetable broth...***Side Note*** I find the type of broth you use will make a HUGE difference. I have not liked any better than the Trader Joe's Brand.)

In a dutch oven add in olive oil over medium heat, when warm add in onions and cumin. Saute until trasnparent, add in garlic and green chiles. Cook until garlic is fragrant but not dark brown.
Place diced chicken breasts in a large ziploc bag, add dried herbs/spices and mix well to coat chicken. Add chicken to pan.
Add in 2 cups of liquid as well as the 2 cans of beans. The liquid should cover all of the meat, chiles and beans. Depending on your pot, add more liquid as needed. Add juice of 1/2 of a lemon. Bring to low boil, reduce heat to low, cover and cook until chicken is white all the way through. Check occasionally and add liquid to your liking. More = soup; Less = stew. I cook mine on low for about 20 minutes and usually add in some extra spices...but i think i singed all my taste buds off so that is just me.

Top with herbed sour cream, cilantro oil and if you feel especially culinary crazy...some toasted pepitas (just pumpkin seeds).

Happy Eating...