It’s cold, it’s gray and you’re bringing something to a Super Bowl party. Not only do we all want to eat better than fried buffalo wings and 7 layer dip but there has to be something out there more compelling than stuffed potato skins, right? Look no farther. This healthy and interesting dish will check all the boxes and be the star of your Super Bowl Party spread.
Protip! Bring sturdy disposable bowls to the party!
White Chicken Chili
Serves 8 Cook Time 60-90 minutes
- 1 pound of ground chicken
- 1 large white onion
- 2 cans of cannellini beans
- 2 small cans of mild green chiles
- or for heat, 2 jalapenos
- 1 red bell pepper
- 2 handfuls of baby spinach or kale
- 1 large box (4 cups) of chicken or turkey broth
- Olive Oil
- Garlic Powder
- all purpose flour (optional)
- Chopped Scallions
- Cotija, Queso Fresco or Shredded Jack Cheese
- 2 avocado
Dice your onion and saute in hot olive oil on medium high. Add the ground chicken and cook until onions are soft and chicken is starting to brown. Break the chicken into small pieces as it cooks. Add a layer of salt, pepper, cumin and garlic powder. Sprinkle a heavy pinch of flour over the mixture here. Make sure to break it up and mix it in thoroughly.
Dice the bell pepper and add at any time. drain the cans of chiles or dice the jalapenos and add them in. If you go the jalapeno route, know that more seeds = more heat.
Drain and rinse the beans in cold water using a colander or strainer. Add once the chicken is cooked and onions are soft. Layer in some more seasoning here.
Pour the broth over the mixture and increase heat to high. Once boiling reduce heat to a simmer and cover.
Set a timer for 45 minutes and stir occasionally. You want a little broth but not as much as a soup so when the 45 minutes are up it’s time to taste and tweak. Add the greens to the simmering chili. If there is too much liquid increase heat to high and boil off some of that water content. Taste again and again until the flavor of the cumin, beans and chicken balance each other. You want the broth to balance the starchiness of the beans with the sharpness of the chilis and richness of the spice. Keep tweaking it until it sings. For last minute heat try cayenne pepper here. Add a dash, stir and taste. Repeat until you have the spice level right where you want it.
Add diced green onions, 1/4 avocado per serving and crumbled cotija cheese to finish the bowl. Toast up some homemade tortilla chips to really bring it home.
Happy Super Bowl!
Hey thanks, Jeremy! This sounds intriguing. I’m definitely going to try it. Instead of jalapeños for heat, can I use two cans of hotter green chile? We have great Hatch green chiles here.
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