1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
OR texured soy product
1 medium onion, chopped
1 tablespoon olive oil
3 – 4 cups cooked white beans
2 – 4 cups chicken broth
8 oz or more canned chopped green chiles, any type of hotness
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 teaspoon cayenne pepper (or more!)
2 – 4 cups frozen corn kernels
1 – 2 yellow or orange bell peppers, diced small and sautéed in butter
1 cup sour cream
1/2 cup heavy whipping cream
Optional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeño pepper
If you are using a dehydrated soy product, soak it in chicken broth for 30 minutes. Drain it (keep the broth) and sauté the soy product in oil as best you can. Set aside.
If you are using chicken, sauté it until no longer pink.
To make the chili, sauté the chopped onion in oil. Add the chicken (if you are using it), the beans, broth as needed to cover, canned chilis, and spices. Cook for 20-30 minutes.
In the meantime, sauté the peppers in oil until no longer crisp, but not mushy. Add them to the chili with the corn and (if using) the soy product. Cook another 10 minutes.
Combine the sour cream and heavy cream. Add to the chili and heat, but don’t let it boil. Adjust the liquid with more chicken broth if needed.
Serve with tortilla chips, shredded cheddar cheese, and slice jalapeño peppers, if desired.
2023 Very good, better after two days!