White bean chicken chili & cornbread

⬆️ Watch the video here ⬆️

white bean chicken chili:

• 1 pound northern beans (dry)

• 6-8 boneless chicken thighs

• 2 poblano peppers

• 1 bell pepper

• 1 yellow onion

• 3 jalapeño peppers (adjust according to desired spice)

• 6 cloves garlic

• 4 tbsp butter

• 4 tbsp all purpose flour

• 8 cups water

• 2 tbsp chicken bouillon

• 1 tbsp cumin

• 1 tbsp chili powder

• 1 tbsp chipotle chili powder

• salt

• pepper

• olive oil

Cornbread:

• 1 1/2 cups all purpose flour

• 2 cups yellow corn meal

• 1 tbsp baking powder

• 2 tbsp sugar

• 2 tsp salt

• 1/2 tsp cayenne

• 1/2 tsp chipotle chili powder

• 3 eggs

• 2 cups full fat buttermilk

• 75g butter (roughly 6 tbsp)

• 2 tbsp butter (for greasing cast iron skillet)

• Additional sugar for dusting skillet

• *this recipe is tailored towards a 12” skillet

Garnish:

• Parsley

• Tabasco

• Sour cream

• Cheddar cheese

Substitutions:

• You can substitute for canned beans if you prefer. If you don’t have bouillon you can use chicken broth or chicken bone broth. If you choose a broth option, do not include the cups of water listed in my recipe, you will use broth instead at a 1:1 ratio.

Preparation:

• If using dry beans soak overnight or at least 4 hours.

• Salt the chicken thighs, cover and place in refrigerator while prepping.

• Dice the poblano, onion, and bell pepper. Set aside.

• Mince the jalapeño. If you want a milder recipe remove the seeds.

• Mince the garlic. Set aside separately from other veg.

• Drizzle some olive oil in a heavy bottom pot on medium high. Sear the chicken thighs for 2-3 minters per side, or until they develop a nice brown color. Remove, cover, and set aside.

• In the same pot, turn the heat to medium and add 4 tbsp of butter. Add 1 tbsp of flour at a time, whisking to combine after each. Continue to stir while cooking the flour/butter mixture for 3-5 minutes (or until the mixture is a dark blonde color).

• Slowly add the water/bouillon mixture (or liquid substitute) while continuing to whisk. Once the mixture is homogenous, add the remaining liquid.

• In a separate skillet, drizzle some olive oil and then add the poblano, onion, and bell pepper. Add a dash of salt and sauté on medium for 1-2 minutes, then add the jalapeño.

• Add the garlic when the onion appears translucent and cook for another 1-2 minutes or until fragrant.

• Prepare the cornbread by adding the dry ingredients to a large bowl. Whisk to combine.

• Next add the buttermilk and eggs. Mix until smooth.

• Now add 6 tbsp melted butter to batter. Whisk until evenly incorporated.

• Grease a cast iron skillet (or other thick bottom pan) with 2 tbsp butter.

• Once coated, lightly dust the skillet with sugar (roughly 1 tbsp) and a dash of salt.

• Add the batter to the skillet.

• Bake the cornbread @ 450° for 25-30 minutes or until golden brown.

• Top the chicken chili with cornbread, cheese, sour cream, parsley, and a few dashes of Tabasco.

• Enjoy.