Basil Chicken Chili with White Beans

Perfect For: Football Sundays

Prep Time: 45 mins | Servings: 6 (with lots of leftovers)

There are so many versions of the infamous chili, from the fiery hot Mexican version, to the classic Texas Black Bean version and I love them all! There is nothing better to serve to your family or friends on a cold winter day. This version is a mild, light and approachable chili which incorporates shredded chicken breast instead of ground beef, turkey or pork. This dish couldn't be more perfect for Football Sundays and my family loves it. The volume of the cumin, cayenne and chili powder is completely up to you! I will often make a batch that is spicy for those who prefer the heat and a milder batch for the kids. The accoutrements make this chili a hearty meal, so pile on the shredded basil, cheddar, sour cream and avocado. A perfect meal for today's "chili" New England weather, signs of a long winter and lots more chili to come! 

INGREDIENTS

• 32 ounces of northern beans. I love the Eden Organic canned or preferably soak your white beans overnight the day before
• 1 large Spanish onion  
• 1 tablespoon minced garlic (2 cloves)
• 6 cups chopped carrots, diced
• 6 cups medium-diced celery (8-10 stalks), diced
• 2 orange bell peppers and 2 yellow bell peppers diced
• 1 large box of Pomi Chopped Tomtatoes (52 ounces)
• 4 cups of corn (I use organic frozen at this time of year) 
• 4-5 lbs of shredded chicken off the bone. In a rush? Grab a couple of organic Rotisseries from your local grocer and save yourself some time. 
• 5 quarts of chicken stock
• Drizzle of good olive oil
• 6 tablespoons of diced basil 
• 2-3 tablespoons of Cumin, to your taste. It will get spicier as it cooks!
• 1-2 tablespoons of Cayenne and Chili Powder
• Kosher (always) salt and pepper to taste
• For accoutrements: Avocado, Sour Cream, Chopped Basil, Tortilla Chips, Shredded Cheddar Cheese 

DIRECTIONS

• Pre-roast 2 2.5 lb chickens with olive oil, salt and pepper. (or buy rotisserie!). Once cooked and cooled completely, Shred the meat off the bone with a fork. 
• In a large stockpot on medium heat and saute the onion and garlic with olive oil to coat the bottom of the pan
• Add the carrots, corn and celery until translucent but still firm, 6-8 minutes
• Add the first round of spices. 1 tablespoon each of Cumin, Cayenne, Chili Powder, Salt & Pepper to taste 
• Rinse and add the white beans and generously salt the vegetables and saute until flavors blends, 2-3 minutes
• While the vegetables are cooking continue to shred the chicken off the bone. 
• Add the chicken to the pot alongside salt and pepper and allow to sweat with the vegetables for around 2-3 minutes. 
• Add the Pomi Tomatoes and continue to saute 2-3 minutes 
• Add your second round of spices to taste and allow the flavors to blend 
• Add the chicken stock and a few large sprigs of basil and allow to simmer 10-15 minutes. 
• Pour the soup into bowls, garnish with Shredded Cheddar Cheese, Avocado, Sour Cream and Tortilla Chips. For a heartier supper serve with quesadillas. Enjoy!