Wednesday, October 3, 2012

Chili when it's chilly!

When the weather turns chilly, it's time for some chili!

We wanted to try something a little different with our chili last weekend and opted for a white chicken chili, rather than the traditional tomato-and-ground turkey variety. I looked through lots of recipes and put my own together based on personal preference. The end result was a chili that's homey and comforting, a little spicy, savory, creamy, chunky - all the things you look for in a hearty dish. This chili comes together quickly, yet has a slow-simmered flavor.

The best bonus? It's healthy! Very little fat, but lots of protein and fiber. That's what takes it from awesome to super-awesome.


Lyndsey’s Super-Awesome White Chicken Chili
Servings: 8

For the chicken:
1 1/2 lbs. boneless, skinless chicken breasts
2 tsp. chili powder
2 Tbsp. tequila

For the chili:
1 Tbsp. olive oil
1 medium white onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 Serrano pepper, seeded and minced
1 (4 ounce) can chopped green chile peppers
2 tsp. cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
2 cups chicken broth
3 cans white beans
1 (14.5 ounce) can corn
Salt and pepper

For garnish:
Shredded Monterey Jack cheese
Sour Cream
Chopped cilantro
Lime wedges

For the chicken:
Preheat a Sous Vide Supreme to 147 degrees. Season the chicken with chili powder, salt and pepper. Put the chicken into a food-safe plastic bag, add the tequila, and vacuum seal. Sous vide for about an hour. Remove from the bags, shred the chicken or chop into chunks, and set aside.

For the chili:
Puree one can of beans and the corn in a blender and set aside.

Heat the oil in a large pan over medium-low heat. Add the onion and slowly cook until tender. Mix in the garlic, peppers, cumin, oregano and cayenne. Season with salt and pepper. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the puree, chicken broth, chicken and the rest of the beans (drained). Simmer for 15 minutes, stirring occasionally.

Serve with garnishes and cornbread!

Cornbread is definitely necessary here. Corn tortillas would probably be good, too.

You can pre-cook the chicken any way you like - boiled, poached, etc. - but it's so tender and moist when it's cooked sous vide style.

We made this on Sunday and I had this as leftovers on Monday for lunch and Tuesday for dinner. It was delicious every time. This recipe is a cold-weather winner!

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