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It’s been a dreary couple of days here. Perfect comfort food weather. One of my favorite comfort foods is a hot, spicy chili. I know I’ll get plenty of that this coming winter (my husband makes an amazing chili…I’ll see if I can persuade him to share the recipe with all of you this year), so I decided to do a different take on it for our first chili of the season.
Perfectly good for comfort food and dreary weather.

Red and White Chili

1.5 lbs chicken breast
1 tablespoon olive oil
Salt and pepper to taste
1/2 red onion
1 jalapeno
3 15 oz. cans Great Northern beans (could also replace one can with kidney beans)
1 15 oz. can pinto beans1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cayenne
4 cups reduced sodium chicken broth
1 teaspoon minced garlic

Pour olive oil in a large pan and turn on low to heat. Chop up the onion and jalapeno and add to the olive oil. Cut the chicken into small chunks and add to onion mixture. Sprinkle with salt and pepper. Cook on medium heat until the chicken is fully cooked all the way through. Rinse and drain all the beans and pour them in a large pot. Add chicken broth, cumin, oregano, cayenne, and a sprinkle of salt and pepper. Once chicken is cooked, add chicken and onion mixture, and all the juice from the cooked chicken, to the pot of beans. Simmer on medium heat for 20 minutes. Reduce heat to low and simmer for 1.5 hours. Add minced garlic and let sit on very low heat for about 30 more minutes. If it becomes too thick, you can add a tiny bit more chicken broth or water.