White Bean Chicken Chili

By: Chef Judson Todd Allen

Yields: 6-7 Servings
1 Serving (1 cup) – 380 Calories

Ingredients:

  • Whole Roasted Chicken
  • 1½ Tablespoon Olive Oil
  • 2½ Cups of Chicken Stock (Low Sodium)
  • 1/3 Cup of White Wine
  • ¾ cup of Yellow Sweet Onion
  • ½ cup of chopped Red Bell Pepper
  • ¼ cup of Chopped Poblano Peppers
  • 5 Tomatillos, Chopped
  • 1 Tablespoon of Minced Garlic
  • 1 teaspoon of Ground Cumin
  • Salt to taste
  • Chef Judson Todd Allen’s Chef Blend – All Purpose Habanero Hot Sauce (This All Natural Sauce is “Less Hot w/ More Flavor”
  • ¼ cup of Chopped Parsley
  • Juice of ½ a Small Lemon
  • 1-2 Cans of Cannellini Beans (White Kidney Beans), Drained Salt to Taste
  • Fresh Cracked Black Pepper
  • 3 pinches of Chili Powder

Bean Puree Ingredients:

  • 1 can of Garbanzo Beans
  • 1 clove of Fresh Garlic
  • 1 Tablespoon Olive Oil
  • Salt to Taste
  • Fresh Cracked Black Pepper
  • 2 Tablespoons, Grated Parmigiano Reggiano Cheese (Optional for added flavor)

Cooking Instructions:

In a medium size stock pot, add your oil , onions, peppers, cumin and chili powder over a medium to high heat (the spices in tandem w/ the oil will release the flavor profile of the spices leaving a more intensely flavored chili). Cook for about 5 minutes or until its translucent in color. Add your garlic, tomatillos in its juices, chicken stock, lemon juice and wine and bring to a boil.

The bean puree is going to be used to thicken the soup leaving a creamy consistency. In a blender add your beans in liquid, olive oil, garlic, parm cheese and seasoning to taste. Blend until smooth, similar to a paste. If you need more liquid add some of your chicken stock or water.

Transfer 1 tablespoons of your bean puree to the chili and wisk until fully incorporated. This should begin the thickening process. You can preserve the remaining puree and use as a great thickener instead of heavy cream or butter.

Add your drained white beans to the chili and continue with the cooking process.

One should use a pre-cooked roasted chicken, pulling its meat from the bones, mixing both white and dark meats. It’s to your discretion, how much chicken you would like in your chili. To heighten the flavor and bring some heat, add Chef Judson Todd Allen’s Signature Chef Blend – All Purpose Habanero Hot Sauce. You can also season the chili to taste with salt and pepper and cook for an additional 3-5 minutes. Lastly top with your chopped parsley.