We love a big pot meal, and this one doesn't disappoint. This chili is a departure from heavy, beef-based chilis and sends in chicken and citrus as a sub. Our Cilantro and Lime Pepper and Cilantro Lime Extra Virgin Olive Oil are key here. The citrusy zing really makes the dish. Add this one to your wintertime warmup repertoire!
1 large yellow onion, chopped
1 large green bell pepper, chopped
Cilantro Lime Extra Virgin Olive Oil
2 Tbl tomato paste
1.5 lbs ground chicken
1-2 Tbl Cilantro and Lime Pepper (adjust for your palate)
1/4 cup chopped, seeded jalapeno pepper
1 garlic clove, minced
1 (19-ounce) can white beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3 cups sodium-free chicken stock
2 tsp dried Mexican Oregano
1 tsp ground Cumin
1/4 tsp each salt & black pepper--to taste
1 cup chopped fresh cilantro
Lime wedges for garnish
Sour cream for garnish
Heat a large dutch oven over medium heat. Drizzle in the Cilantro Lime Extra Virgin Olive Oil to just cover the bottom of the pan. Add onion and bell pepper and saute until softened, about 5 minutes. Add the tomato paste to the onion and bell pepper and saute, increasing the heat just a bit and allowing the tomato paste to brown a little. Reduce the heat and add the ground chicken to the pot along with the Cilantro and Lime Pepper. Cook until the meat is no longer pink, about 7 minutes. Add in the garlic and jalapeño and saute just until fragrant, about 2 minutes.
Add in the white beans, diced tomatoes, stock, Oregano and Cumin. Increase the heat and bring the mixture to a simmer. Reduce the heat and place the cover on the pot. Cook on low for 45-60 minutes. Taste and adjust the salt and pepper. Stir in half of the cilantro if desired or hold for garnishing the individual portions. Garnish with lime and sour cream as well.