Tuesday, October 26, 2010

White Bean and Chicken Chili

White Bean and Chicken Chili
Salad with Lime-Cumin Dressing

There is nothing especially creative or clever about our dinner last night. I had roasted chicken leftover from this weekend, and worked a little late, so I needed something quick and simple to put on the table. You can make it without chicken as well.

Dice an onion and a couple of cloves of garlic.

Sweat those in about a Tbs. of olive oil in a medium heavy pot over medium heat.

Add two pieces of diced bacon.

Stir that together over medium heat until the garlic and onion are starting to brown a little and the bacon is mostly cooked. Add a generous pinch of kosher salt and a few grinds of black pepper and stir.

Add 2 Tbs. of canned chipotle chilis in adobo sauce, chopped.

Chop 2 cups of roasted chicken. You can use a rotis chicken from the grocery, or leftovers, or you can cook some chicken thighs or breasts and use those.

Feel sorry for Pitiful on your floor here, take a blurry picture of him, and give him a little piece of chicken. (Thus ensuring that he will park his furry butt in this spot forever and ever.)

Then get out your can opener and prepare to break a sweat.

Open a can of diced tomatoes and two cans of white beans. Sit down and rest a few minutes.

When you've gathered your strength, drain the diced tomatoes, then dump them and the two cans of beans (undrained) into the pot along with the chicken. Add about 1/2 cup of chicken stock, stir it, put a lid on the pot and simmer it for 20 minutes.

While that's simmering, make a salad and some dressing.

Use whatever greens and vegetables you have. I had some hearts of palm, romaine lettuce, some tomatoes that Pootie bought at the farmer's market, even though tomatoes are pretty much done for the year - but these were OK - and some avocado. Here's the dressing:

Juice of one large lime (about 3 Tbs.)
½ tsp. salt
1 tsp. honey
½ tsp ground cumin
A few grinds of black pepper
4 Tbs. olive oil

Whisk together. Wait to toss with the salad until you're ready to serve dinner.

Stand there a second, then decide "hmm... cornbread sure would be good with this..." and open your cabinet. Hear angels sing when you discover a package of Jiffy Cornbread Mix.

America's Favorite! Hey. Don't be a hater. I grew up on this stuff. My baby brother, the heretic, announced one year after he was grown that he didn't actually like it. I threw a rock at him.
Look at the instructions and decide that yes, you do have time to make it before Pootie finishes his yoga, which he's doing to some soundtrack of sitars and running water (which made you think some plumbing had burst), instead of a background of car alarms, sirens and a traffic jam you had suggested as an alternative. All my good ideas get vetoed.

You really should cook this in a preheated cast-iron skillet with a little dab of butter melted in the bottom.

While the cornbread is cooking, cook a couple of pieces of bacon for garnish.
When you remove the cornbread from the oven, have flashbacks to the multitude of times you've grabbed the handle of a hot pan, finally have the sense god gave geese and put a hot pad over it to remind you not to do that.
Serve the chili, add a dollop of sour cream and some crumbled bacon.

Leave Pootie to clean the kitchen, claiming you need to work on your blog. Play six games of Freecell instead.

Here's the .pdf of the chili, if you'd like.

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