White Bean and Chicken Chili and Oct. Tasty Tools Blog Event!

This month for the Tasty Tools Blog event we needed to use a dutch oven. I love using my LARGE 8 qt dutch oven for big batches of bolognese sauce, stews, and soups. It is a rather large dutch oven, I keep meaning to get a 5 qt, but for this recipe it was great. I doubled it to have a ton to freeze and it was great! Check out Joelen’s Culinary Adventures for all the dutch oven recipes at the end of the month! This recipe was super easy to make as well…could be an after work meal on a busy night!

I got this recipe from the Oct. issue of Bon Appetit!

ENJOY!

   

Ingredients:
2 tbsp. olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 tbsp chopped pickled jalapeno from a jar
4 garlic cloves minced
2 tbsp chili powder
2 tsp. ground cumin
2 cups low-sodium chicken broth
2 15-oz cans Great Northern Beans, drained
1 pound cooked and chopped chicken breast
1/2 cup half and half-I used 2% milk
I also added an extra can of Great Northern Beans pureed in the blender for thickness…totally optional!

Directions:
Heat oil in dutch oven over medium heat. Add celery, onion, bell pepper, and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder, and cumin; saute about 1 minute. Add broth and bring to a boil. Reduce heat to medium and simmer until veggies are crisp-tender, about 3 minutes. Add beans, chicken and half and half. Bring to a boil, reduce heat to medium, and simmer until heated through, about 5 minutes. Season with salt and pepper. Serve warm! Top with a bit of sour cream if desired and corn muffins!

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