Chicken-corn Chili

This recipe is courtesy of Food Network magazine.  It was easy, delicious, and fast.  The recipe says 4 servings, but it is about 8 cups of a very dense chili when finished.  I could only eat 1 C.  Jim ate about 5 cups and the Jiffy cornbread that I whipped up to go with it.  I did not add the suggested sour cream garnish. 

Ingredients: 

1 T EVOO

1 small onion, chopped

2 cloves of garlic, minced

1 large jalapeno pepper, chopped

1 4-oz can chopped green chiles, drained

1 t ground cumin

2 C low-sodium chicken broth

2 C shredded rotisserie chicken (I discarded the skin and bones, but added the entire chicken.)

2 15-oz cans large white beans or pinto beans (one can drained; 1 undrained)

1 C frozen corn, thawed

½ C chopped fresh cilantro

1 C shredded Monterey jack

Sour cream and cornbread, for serving (optional)

Directions:

1.      The first step is to consider this as if doing a Chinese stir fry.  Have everything chopped, minced, measured and shredded.  Have it easily accessible next to the stove. 

2.      Heat the EVOO in a large pot over medium heat. 

3.      Add the onion and cook, stirring, until slightly soft, about 3 minutes.

4.      Add the garlic, jalapeño, green chilies and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. 

5.      Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans.

6.      Bring to a boil, and then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

7.      Using a potato masher, mash the chili until about half of the beans are broken up. 

8.      Stir in the corn, cilantro and ½ C cheese.

9.      Divide the chili among bowls and top with remaining ½ C cheese.  (I served in the pot and dished out servings.  I had a cheese bowl separate for each to sprinkle the desired amount. 

Notice there is no salt in this dish and it did not need any, even the salt hound did not use any.  I chose not to use the sour cream as the dish was rich enough for me.  We really liked this dish and will be having the remaining as leftovers after golf.