Monday, October 20, 2008

Lavender Chicken Chili with White Beans

I made this last night for the in-laws. Delish! A great, hearty meal on a cold fall day.

Lavender Chicken Chili with White Beans

1 lb great northern beans, rinsed and picked over
2 tbsp olive oil
2 lb boneless, skinless chicken breasts, diced
2 medium onion, diced
4 cloves garlic, crushed
1 lb ground turkey
2 jalapeƱo, seeded and diced
1 tbsp ground cumin
1 tbsp lavender
1 1/2 tsp dried oregano
1 tsp marjoram
1/2 tsp savory
1/4 tsp cayenne pepper
dash of chipotle powder
6 cups chicken broth (or 3 cups chicken stock & 3 cups water)
3 cups grated White Cheddar cheese, divided
salt and pepper to taste

Place beans in a large bowl. Add enough cold water so they're covered by 3 inches. Let soak overnight.

Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic, sauteeing 2 minutes until fragrant. Add in ground chicken and brown, about 5 minutes. Add diced chicken breasts and continue sauteeing, browning the chicken on all sides, about another 5 minutes. Add in jalapeno, cumin and spices thru chipotle powder and stir to combine. Sautee for another 2 minutes.

Drain the beans and add to the pot. Add the broth and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Remove lid and simmer another hour or more, stirring occasionally, until beans are very tender and the chili has thickened. Season with salt and pepper.

Prior to serving, stir in 1 cup of the cheddar cheese, stirring until melted. Ladle into bowls and serve with various garnishes (remaining cheese, cilantro, salsa, lime wedges, etc.).


jennrs said...

This sounds great and I really want to make some! Did you use dried or fresh lavendar?

Catherine said...

Dried. :)