Quick Chicken Chili
A good bowl of chili doesn't have to take hours of simmering on the stovetop to taste great. Try this quick chicken and white bean version that's ready to eat in just about 30 minutes, and hearty enough to satisfy the heartiest of eaters.
2 Tbs. vegetable oil
1 large onion, cut into medium dice
2 Tbs. ground cumin
2 tsp. dried oregano
3 medium cloves garlic, minced
3-1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart lower-salt chicken broth
2 cans white beans (16 oz.), drained
1 cup frozen corn
Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.
Serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
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