CHICKEN CHILI WITH GARBANZO BEANS
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Author:
Stephanie Burt
Ingredients
2 tbsp. olive oil
1 medium Vidalia onion, chopped
1 whole Vidalia onion, skin removed and top and bottom trimmed
1 red bell pepper, diced
6 medium garlic cloves, minced
2 lbs. ground chicken (or turkey)
3 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. ground coriander
¼ tsp. red pepper flakes
1 tsp. dried oregano
⅛ tsp. cayenne pepper
2 tsp. salt
1 - 28 oz. can of diced San Marzano tomatoes
1 - 28 oz. can of crushed San Marzano tomatoes
2 c. chicken broth
1 tsp. sugar
1 can Cannellini beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
2 ½ c. water
1 tsp. salt
1 ½ c. Half and half or whole milk
1 c. stoneground grits
2 tablespoons salted butter (when I’m making these for supper I use 2 tbsp. of Banner Butter Garlic Herb Butter)
Chicken Chili with Garbanzo Beans
Our Favorite Grits
Directions
Chicken Chili with Garbanzo Beans
Heat the oil
Add the chopped onion and red bell pepper and cook until soft
Add the garlic and cook until soft
Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. Cook until chicken is cooked
Add the tomatoes, chicken broth, and sugar
Add in the whole onion (sounds crazy but this provides so much flavor)
Bring to a boil and then simmer for about an hour with a lid cracked open to let a little steam escape
Add in the beans and simmer for an additional 30-45 minutes
Remove the whole onion and serve warm
Our Favorite Grits
Mix all ingredients in a saucepan
Bring to a boil over medium heat
Using either a sheet pan or another larger sauce pan, make a double boiler situation and place the grits pot into the another pan and add water
Reduce heat to low, cover and simmer 40 minutes
Stir often
Add milk to thin as needed, and serve immediately
Recipe Note
Cook’s note: This recipe is based on the Luquire family’s recipe on the back of their packaging. They make and bottle their family’s recipe for Creole and have a great recipe for the creamiest grits around!