My husband Jereme just got back from his most recent work project in Alaska way up in the North Slope. It's cold up there, and they have chefs to prepare the very best Alaskan fish and seafood. But coming home to Arkansas means coming home to comfort food. In our red kitchen, the cold winter is the perfect time for some Chili.
- 1.5 lbs. of boneless, skinless, chicken thighs
- 1 pound of dry Great Northern Beans
- 2 boxes of chicken stock
- 1 White Onion, finely diced.
- 1 can of Cilantro and Lime Rotel (diced tomatoes and green chili peppers)
- 1 bag of frozen golden corn
- 2 Tablespoons of Shallots
- 1 Tablespoon of Chili Powder
- 1 Tablespoon of Cumin
- 1 Tablespoon of Oregano
- Shredded Mexican blend or cheddar and monterey jack
- Soak the beans overnight per package directions, or do a quick soak per package directions.
- Heat a medium dutch oven over medium high heat with a small amount of oil. When hot, add the chicken thighs to brown. Turn on all sides, then remove to a different plate.
- Add the white onion, diced. Toss until soft. Add shallots.
- Add the chicken stock and seasonings: chili powder, cumin, oregano.
- Return the chicken thighs. Add the rinsed and drained beans. Add the can of Rotel and bag of corn.
- Bring up to a boil, then reduce heat to low and cover with a lid for about an hour and a half.
Beans are a non fat source of protein and fiber. Pair a small bowl with easy cheese quesadillas, and you have a Mexican soup and sandwich meal. Garnish with cilantro and finely shredded Mexican cheese.