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.
Ingredients
- 1 tablespoon canola oil
- 1 medium green bell pepper , chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 0.5 cups beer
- 1.5 pounds cooked chicken breast , cubed
- 3 cans great Northern beans , 15 ounce
- 3 cups chicken broth
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons ground cumin
- 0.25 teaspoons salt
- 0.25 teaspoons cayenne pepper
Instructions
-
1
Heat 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.
-
2
Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.
Nutrition Facts
Per serving
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