White Bean Chicken Chili

4 tbs olive oil
1 chicken breast (cut into 1 inch chunks)
1 chicken thigh (cut into 1 inch chunks)
2 celery stalks (diced)
1 cup corn (frozen or cut off the cob)
1 large bell pepper (diced)
7 oz. chicken broth
1 jar Piperade
30 oz. Cannellini beans (white kidney beans/great northern beans)(drained)
Sea salt
Granulated garlic
Ground ginger
4 tbs whiskey/chicken broth/water
Cheddar cheese (garnish)
Sour cream (garnish)
Cilantro (garnish)
In a large pot, add olive oil. Season chicken with salt, pepper, garlic, ginger, and cumin. Brown chicken in olive oil until just done and remove from pot. In the same pot, saute celery, corn bell peppers for a few minutes. Deglaze with whiskey/chicken broth and add Piperade. Add the beans, cooked chicken, and broth. Simmer for about 25 minutes. Serves at least four. Garnish with grated cheddar cheese, sour cream, and cilantro.

Beret Rouge PiperadeTM
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© Monet Bonson