Chicken and White Bean Chili
A bright and sunny spring chili with artichoke hearts and topped with avocado and sour cream. I recommend not skipping the sour cream (unless you are dairy free) because it melts into the chili giving it a wonderful, thick creamy consistency!
Servings 6 servings
Ingredients
- 1 large sweet white onion peeled and diced
- 1 pound ground chicken breast or dark meat, up to you
- 2 tablespoons olive oil
- sea salt and pepper to taste
- 2 cloves garlic minced or grated with a microplane
- 1-15 oz can white beans also called navy beans or Great Northern Beans
- 1 cup hominy or regular corn if preferred, hominy is usually found nexted to the canned corn
- 1-15 oz can artichoke hearts packed in water drained and chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper start with 1/2 teaspoon and add more at the end if desired. I usually end up using more
- 2 cup diced tomatoes
- 2 cups chicken stock
- 2 avocados
- 1 cup Sour cream
- 6 sprigs fresh cilantro
Instructions
- Place stock pot on high heat, add olive oil, chopped onions and ground chicken
- Cook stirring frequently for about 7 minutes, turn heat to medium if needed
- Sprinkle generously with sea salt and freshly ground pepper
- While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
- Add garlic, chili powder, cumin and cayenne to meat and onions
- Stir and cook for another minute until fragrant, be sure to mix seasoning in well
- Add tomatoes, white beans, artichoke hearts, hominy and chicken stock
- Bring to a boil, cover pot with lid
- Turn down to a simmer and cook for 12 more minutes
- While chili cooks, slice avocados
- Before plating chili, taste and add more sea salt, pepper or cayenne if needed
- Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro