Wednesday, January 5, 2011

White Bean & Roasted Chicken Chili

One pot cooking is always a pleasure in my kitchen. Not only is it less clean up, but something about the simmering bubbling sound of a good stew, soup or chili brings about a sense of calmness, a feel of coziness and a solaced smile when the house fills with the wonderful aroma.

Cannellini beans are great for this dish - big white kidney beans, they add a great creamy burst in every bite. Northern beans are a tad smaller and are a good substitute and sometimes I use them along with the smaller Navy beans for varying appearance. All three are good choices for white beans.

Stop by the deli department at your local grocer and pick up a roasted chicken.

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below

8 oz  kielbasa sausage, diced

1 large onion, chopped

1 jalapeño, minced - optional

2 garlic pods, minced

4 cups chicken stock

1 1/2 to 2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground coriander seed

2 -15 oz cans Cannellini beans, drained & rinsed

1 -15 oz can Navy beans, drained & rinsed

2 cups fresh or frozen white kernel corn

1 -14.5 oz can diced tomatoes, with liquid

Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion,  jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.