With the hustle and bustle of this season taking place inside (The shopping! Wrapping! Gathering!) and the temperatures dropping outside, there is no food more comforting than a big bowl of chili!
This version uses some of the best vegetables that winter has to offer: leeks, potatoes, Brussels sprouts, and beans. The recipe is extremely forgiving however, so feel free to include additional vegetables (butternut squash would be an excellent choice!) or swap an ingredient out for another favorite. This recipe can also be made vegetarian by simply removing the chicken and using vegetable stock. This is a fulfilling and pain healthy dish, no matter how you choose to prepare it!
White Bean and Chicken Chili with Winter Vegetables (Serves 4-6)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 leek, rinsed and chopped
- 1 jalapeño pepper, seeded and diced
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Pinch of crushed red pepper flakes (optional)
- 1 large white potato, peeled and chopped
- 1 cup chopped Brussels sprouts
- 3 cups chicken OR vegetable stock
- 1 15-ounce can small white beans
- 2 cups cooked, shredded chicken breast
- 1 cup milk (any type of milk will work here, including a nut milk)
- To serve: Additional jalapeño slices, shredded cheese, tortilla chips, hot sauce
- Heat olive oil in a large pot (or dutch oven) set over medium heat. Add the onion, leek, and jalapeño, and cook for approximately 5 minutes, until the onion and leek are translucent and soft.
- Add the garlic and spices to the pan, and cook, stirring, for an additional minute.
- Add the potato, Brussels sprouts, stock, white beans, and chicken to the pot. Simmer for 20 minutes, until the potato pieces are tender.
- Stir in the milk and heat just until warmed through. Serve hot with garnishes as desired.
Are you going to try this warming chili recipe?