Print: Dutch Oven White Chicken Chili

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.

Prep

20 min

Cook

38 min

Servings

Difficulty

Medium

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 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/dutch-oven-white-chicken-chili