What better way to warm up than with a big bowl of chili. Chef Steven Leake is in the kitchen with his take on an old favorite this morning live from the Southwest Culinary Institute.

Total Time

Prep: 25 min. Cook: 3 hours

Makes

6 servings

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
  • 2-1/2 cups chicken broth, divided
  • 1-1/2 cups shredded cheddar cheese
  • Optional toppings: sliced avocado, quartered, sour cream ,cherry tomatoes and chopped cilantro

Directions

  1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
  2. In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
  3. In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
  4. Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.