Chicken chili: Cure for the cold

Published 11:28 pm Tuesday, November 3, 2009

Well, I hope everyone has had a happy and safe Halloween weekend.

We just got back from about a week long vacation up in Mentone. The colors of the leaves were spectacular. Me, Michael and Ian just loved the sites and the cold weather up on the mountain.

We rented a small little cabin named Little Bear Crossing and it was so cute.

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You know me and cold weather, the soup recipes get to finally make their grand entrance until the warm weather comes back. And even then it’s hard to put them back up.

I know some of you are eagerly awaiting my loaded potato soup, chicken tortilla or the real Italian chili recipe, but I may save those for my cookbook.

Until then I am going to start you off this fall with my husband’s favorite, which I made in Mentone this past week.

White Bean Chicken Chili

1 lb of chicken breast cut into bite sized pieces

2 cans of best white navy beans

1 box plus 1 can of chicken broth

quarter cup half and half

1/8 to a quarter cup of all purpose flour

2 tsp ground coriander

1 pack of mild chili seasoning

1 Tbs creamy peanut butter

1 cup of shredded sharp cheese

Grab you a big pot and put your box of chicken broth on to boil.

Save the can for latter.

Put the cut up chicken in the broth to cook when it starts to boil.

In a separate bowl, take the flour, chili seasoning and coriander and whisk together with the flour.

The amount of flour determines how thick you want your soup.

When that’s all mixed together, add the peanut butter and blend until smooth. I know it sounds crazy but you won’t regret it.

For those of you who can’t have peanuts, the chili is still great with out it.

Pour your navy beans into the boiling chicken and broth mixture and turn the heat down to medium-low.

Slowly, while stirring, the broth add in the flour mixture.

Keep stirring or you’ll end up getting a dumpling like texture. You want your chili to be nice and creamy.

Next, add your half and half. After that is all mixed in, add your cheese and stir to melt it into your chili.

Let it simmer on low for about five to 10 minutes and you’re ready to eat.

I like to add a little more cheese on top with some sour cream.

Few things can warm cold bones like a nice, warm bowl of homemade chili.

The great thing about this chili is that you can break out some leftover chicken – or even turkey – if you don’t feel like cooking any up. Or you can grab one of those handy pre-cooked chickens from the grocery store.

Until next time, have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s.