Black And White Chili

Recipe Ingredients

2 1/2 tablespoons	37ml	Chili powder
2 1/2 teaspoons	12ml	Ground cumin
1 1/2 teaspoons	7.5ml	Dried oregano
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1 1/2 teaspoons	7.5ml	Salt - more if needed
1/4 cup	15g / 0.5oz	All-purpose flour
2 lbs	908g / 32oz	Boneless skinless chicken breasts - cut in 1/2" cubes
3 tablespoons	45ml	Vegetable oil
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	31g / 1.1oz	Chopped onion
3		Garlic cloves
1/2 cup	55g / 1.9oz	Chopped celery
1		Plum tomatoes - (28 oz) - drained, chopped
5 cups	1185ml	Chicken broth
1		Black beans - (15 1/2 oz) - drained, rinsed
1		White navy beans - (15 1/2 oz) - drained, rinsed
1 cup	237ml	Nonfat sour cream
2 teaspoons	10ml	Grated orange zest
2 tablespoons	30ml	Fresh orange juice
4 teaspoons	20ml	Chopped fresh cilantro

Recipe Instructions

Combine chili powder, cumin, oregano, red pepper flakes and 1 1/2 teaspoon salt in a bowl and mix well. Measure 2 tablespoons spice mixture and combine with flour. Place in a bowl and toss with chicken cubes.

Heat 3 tablespoons oil in a large, heavy skillet over medium-high heat When oil is hot, add enough chicken to fit comfortably in a single layer. Saute, turning often, until chicken is golden, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Repeat until all chicken is cooked, adding more oil if necessary. Set aside.

Add carrot, onion and celery to skillet and cook, stirring, until just softened, 3 to 4 minutes. Add garlic and cook for 1 minute more. Add remaining spice mixture and toss well. Return chicken to skillet along with tomatoes and broth. Bring to a simmer, reduce heat to low and simmer until chicken is tender and soup thickens, 20 to 25 minutes. Add beans and cook for 10 minutes more. Remove from heat. (Chili can be made a day ahead to this point, then covered and refrigerated. It can also be frozen. Defrost before continuing recipe.)

To finish chili, mix together sour cream, orange zest, orange juice and cilantro in a small serving bowl. (This garnish can be made up to 3 hours ahead, covered and refrigerated until ready to serve.) Reheat chili over medium heat, stirring often.

To serve, ladle into bowls and garnish with a dollop of the sour-cream mixture.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.