White Bean Chicken Chili

Bon Appétit July 2016
Yield
Serves 4 to 6

Ingredients

• 2 tablespoons corn oil
• 1 large onion,chopped
• 4 large garlic cloves, chopped
• 1 heaping teaspoon ground cumin (changed from original of 1 T)
• 1 teaspoon dried oregano
• 1/2 teaspoon aniseed
• 1/2 teaspoon dried crushed red pepper
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 3 15-ounce cans cannellini beans (white kidney beans)
• 1 cup canned chicken broth
• 1 7-ounce can diced green chilies
• 1/2 cup whipping cream
• Grated cheddar cheese (You can skip the cheese)
• Chopped fresh cilantro

Preparation

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.