gluten-free and dairy-free white chicken chili
for the chili:
2 lbs chicken, cooked and shredded
2-3 tablespoons of olive oil
1.5 cups chicken broth
3 cans of cannellini beans
1 yellow onion, diced
5 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 jalapeño pepper, stemmed, seeded, chopped fine
1 green pepper, diced
1 red pepper, diced
2 teaspoons red wine vinegar
2 tablespoons fresh lime juice
3 tablespoons cilantro
for the topping:
avocado
cilantro
lime wedges
(also you can use dairy free cheese or sour cream but i have yet to find a substitute that isn't bad)
1. combine the chicken broth with one can of cannellini beans and their liquid in a blender and puree.
2. with a tablespoon of oil and sauté the onions for 2 minutes. add the garlic and sauté another minute more.
3. add the cumin, chili powder, oregano, jalapeño, bell pepper, half a teaspoon of salt and cook for two minutes.
4. add the bean puree and the other cans of beans and their liquid to the pot, stirring to combine. add the chicken, the red wine vinegar, and cook for 5-10 minutes. finally, add the lime juice and the cilantro. serve hot.
-cannellini beans are also known as white Italian beans, or white kidney beans.
-this recipe was inspired and is almost an exact replica of cybele pascal's recipe, as found in her cookbook, allergy-free and easy cooking. I have yet to make something from this cookbook that doesn't taste great and that my children also love and i think that's amazing.
-a Costco rotisserie chicken picked clean will yield 2 lbs of chicken, if that helps.
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