Dutch Oven White Chicken Chili
This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.
- Serves: 6 persons
- 1tablespoon canola oil
- 1medium green bell pepper, chopped
- 1cup chopped onion
- 1teaspoon minced garlic
- ½cup beer
- 1½ pounds cooked chicken breast, cubed
- 3(15 ounce) cans great Northern beans, drained
- 3cups chicken broth
- 2tablespoons chopped fresh cilantro
- 2teaspoons ground cumin
- ¼teaspoon salt
- ¼teaspoon cayenne pepper
Step 1Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
Step 2Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.