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White Bean & Chicken Chili

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White Bean & Chicken Chili

White Bean & Chicken Chili
New Media Publishing
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total prep 368 calories/serving

Ingredients

Directions

  • In a medium saucepan, heat 2 teaspoons of the oil over medium heat. Add the garlic, oregano, and red pepper flakes, and cook for 30 seconds, or until fragrant. Add the broth and water, and bring to a high simmer. Let simmer while you cook the onions and chicken.
  • In a Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add the onions and cook, stirring often, until softened but not browned, about 6 minutes (reduce the heat if the onions start to brown before they're softened).
  • Meanwhile, in a mini food processor, grind the almonds to a very fine meal. Add the milk and process to blend. Set aside.
  • Add the chicken to the Dutch oven, sprinkle with the salt, and cook, stirring, until seared all over, about 2 minutes.
  • Using a fine-mesh sieve, strain the garlic broth into the pan (and discard the solids). Add the almond mixture and beans. Return to a simmer and cook for 3 minutes to thicken slightly.