Jan 16
My Chicken Chili
Obviously I wasn’t the only one cooking up a pot of chili the night of the college football championship game. Thinking my guys would think me a hero if I made my chicken chili with all the toppings – cheese, sour cream, cilantro, avocado – I strolled into the supermarket at 5 to get last-minute ingredients.
But no cilantro – case wiped clean. Avocados heavy and hard as lacrosse balls. That irritating phrase came to mind… “early bird gets the…” Why hadn’t I shopped for groceries earlier in the day? In this case, the early birds got every last sprig of cilantro!
So I made the chili without my favorite toppings, and you know what? It was still good. Based on dry navy beans you quickly soak then let simmer for a couple hours, then fold in sautéed onions, garlic, and peppers as well as chopped roasted chicken, this chili is just right for game nights. Cook the beans the night before and refrigerate, and it’s just the busy-day kind of recipe for school nights, too. I like how the smaller navy beans make a creamier soup than using the larger Great Northern or cannellini beans. But use what beans you have and add a can of Rotel tomatoes and chilies if you like things spicy. Just shop early for cilantro and the perfect avocado if you are making this for the Super Bowl!
The recipe is here
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Do you really cook the beans in bouillon? Do you use a no salt variety? I have always found that salt makes the skins tough, so the beans cannot absorb water so they never become soft. If I flavor the water at all it is with fresh herbs. I add the broth and salt after the beans are cooked.
Great question! I do try to find no-salt bouillon cubes because salt can make dry beans tough. This is more true with the larger beans like kidney and cannellini, or at least it is more noticeable. The smaller navy beans in this recipe still get smooth and creamy even after using the bouillon cubes. As a general rule, salt after the beans have cooked. Thanks!