White Bean & Roasted Chicken Chili

Cozy & content
as can be 

One pot cooking is always a pleasure in my kitchen. Not only is it less clean up, but something about the simmering bubbling sound of a good stew, soup or chili brings about a sense of calmness, a feel of coziness and a solaced smile when the house fills with the wonderful aroma. It’s almost as good as putting on that worn-out, tattered sweater that Grandma made you, the one that makes everything feel right and shuns the world with its snugness ... almost. Like this hearty pot of chili that I think is darn-right delicious, it not only fills your belly but brings about that same feeling of contentment and well-being.

Cannellini beans are great for this dish - big white kidney beans, they add a great creamy burst in every bite. Northern beans are a tad smaller and are a good substitute and sometimes I use them along with the smaller Navy beans for varying appearance. All three are good choices for white beans.

Now if you have to, in order to save time, stop by the deli department at your local grocer and pick up a roasted chicken. I won't tell anybody. You can use any sausage link you find appealing to your taste, and in keeping with the 'white' theme, I like the taste of the kielbasa turkey even though the outcome with the tomatoes and spices produce a slightly reddish 'chili' base. Enjoy!

White Bean & Roasted Chicken Chili

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below
8 oz turkey kielbasa sausage, diced
1 large onion, chopped
1 large bell pepper -green, red or yellow
1 jalapeño, minced
2 garlic pods, minced
4 cups chicken stock
1 1/2 to 2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander seed
2 -15 oz cans Cannellini beans, drained & rinsed
1 -15 oz can Navy beans, drained & rinsed
2 cups fresh or frozen white kernel corn
1 -14.5 oz can diced tomatoes, with liquid
Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion, bell pepper, jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.

Note: If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.



Roasted Chicken for Stews

1 large broiler or hen (about 4.5 lbs), cut up
salt & pepper
Olive oil

Preheat oven to 400 degrees F.
Remove any fat from the chicken, wash under running water and pat dry with paper towels. Sprinkle with salt and pepper. Place chicken on a baking sheet and sprinkle with olive oil rubbing oil over each piece.
Bake for 30 minutes and reduce heat to 350 degrees. Cook another 15 minutes or until thigh meat tests done.
Let cool before deboning for recipes.

Note: Removing the skin will create less grease but cooking time should be shortened. I think the skin helps flavor the chicken.