Wednesday, July 7, 2010

White bean and chicken chili variation

I used reconstituted dried peppers in this, but any kind of fresh pepper (jalapenos, serranos, etc.) will work just as well. In fact, better.

Here's what I used, in order of addition to the big stock pot:
2-3 tablespoons olive oil
Two chicken breasts, diced
1 large onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1 green pepper, chopped
Several chiles/jalapenos/whatever, diced
3 cups white beans
Enough vegetable or chicken stock to cover the top of everything
Seasonings: cumin, cayenne, chili powder, chili flakes, paprika, salt

Let this cook down until the chicken and beans are cooked through. You can serve with bread, croutons, or maybe a little pepper jack cheese on top.

Cost: the chicken was bought in bulk; I got about 12 breasts for $12, so $1 each. I bought the beans dried, in bulk, and made the stock myself. $2 for the chicken, maybe 40 cents worth of beans, $1 for the rest of the produce and seasonings. Around $3.50 for the entire vat, which was about 6-7 adult servings, for around 50 to 55 cents per serving.

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