Well Punxsutawney Phil predicted six more weeks of winter last week so back to the soup, stew and chili recipes to warm everyone up a bit. This is a great tasting chili that is pretty quick and easy. It is a mild adaptation of a soup recipe served at JW’s Food & Spirits in Grand Haven, Michigan as recently published in bon appétit magazine. Instead of grilling or baking the chicken, you can use cooked leftover chicken breast or thighs just as well. Just omit the skin.

INGREDIENTS:

• 1lb boneless, skinless chicken thighs
• 3tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 jalapeno, slice in half lengthwise and seeded
• 4 cloves garlic, minced
• 2 tablespoons hot Mexican chili powder (if can’t find hot, add 1/2 teaspoon cayenne)
• 2 teaspoons ground cumin
• 2 cups chicken broth
• 2 (15 oz) cans Great Northern beans, drained
• 2 green onions, chopped
• 1/2 cup half & half
• 1 tablespoons maseca flour
• salt
• fresh ground black pepper

PREPARATION:

1. Preheat grill to medium heat or oven to 400°F. Coat the chicken with 1 tablespoon of the olive oil then season with salt and pepper. Grill or bake chicken for about 20 minutes turning once or until done. Allow to cool and then chop and set aside.

2. Heat the remaining olive oil in a large pot over medium high heat. Add celery, onion, bell pepper and jalapeno and cook until tender, about 5 minutes. Then add the garlic, chili powder, and cumin and continue to cook for another minute. Add the chicken broth and bring to a boil then reduce to a simmer and cook until all veggies are crisp-tender. If the celery is crisp-tender, then you are good to proceed as it is the last to break down. Add the beans, chicken and half and half and bring to a boil. Reduce the heat to medium and simmer for about 5 more minutes. Stir in the green onions and the maseca (used to thicken the chili). Season to taste with salt and pepper. Remove the jalapeno and discard.

Serves 6 – 8

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