Category
Main
Servings
6
Prep Time
15 minutes
Cook Time
75 minutes
James Walker
Ingredients
2 Tbsp olive oil
1 ½ cup yellow onion, chopped
1 ½ cup poblano pepper, chopped
4 cloves garlic, minced
2 lb chicken, ground
1 tsp salt
1 Tbsp dried oregano
3 Tbsp flour
2 (15-ounce cans) cannellini beans, rinsed and drained
1 ½ cups fresh or frozen corn kernels, charred
4 cups low sodium chicken broth
½ tsp crushed red pepper Flakes
¼ cup flat leaf cilantro or parsley, chopped
1 avocado
1 lime
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and pepper. Cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Stir the flour into the chicken mixture. Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with chopped cilantro or parsley, a lime wedge and a slice of avocado.
