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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great week night dish or double the recipe and invite friends and serve with skillets of cornbread and beer. Mike Gonce says if you double it to cook it in a 7-quart Dutch oven. I must confess, I cooked this in a regular pot. I enjoyed this without the cheese and tortilla chips, and it was still terrific. Recipe courtesy of The Lodge Cast Iron Cookbook. Ingredients:
1 tablespoon canola oil |
1 cup onion, chopped |
1 teaspoon garlic, minced |
1 1/2 lbs chicken breasts, cooked and cut into small cubes |
45 ounces great northern beans, drained |
2 tablespoons fresh cilantro (or 2 tsp dried cilantro) |
2 teaspoons ground cumin |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
chicken broth (optional) |
monterey jack cheese (optional) |
tortilla chips (optional) |
Directions:
1. Heat the oil in a 5-quart cast iron Dutch oven over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until tender.
3. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne pepper and simmer 30 minutes.
4. If you like, you can add chicken broth as you prefer.
5. Ladle the chili into bowls and sprinkle each serving with cheese and crushed tortilla chips, if desired.
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