The real showdown at your party might be between this flavorful, healthy chili up against all those hot wings and dip. Personally, we think the beer-infused chicken chili with white beans from the Pollan Family Table will be the winner! If you have Parkinson's disease and are monitoring your protein intake, consider having a bowl of this protein-rich chili for dinner rather than lunch.
"This is the perfect alternative to traditional chili, with all the flavors but none of the heaviness. The lime and cilantro give it a decisively fresh taste. We serve it with sharp cheddar cheese, but it’s also great with chopped red onion and sour cream." - The Pollan family
- 4 large bone-in, skin-on chicken breast halves
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Two 15-ounce cans organic white beans (navy or cannellini)
- 1½ teaspoons ground coriander
- 1 large Spanish onion, chopped
- 2 cups seeded and diced poblano peppers, cut into ¼-inch cubes
- 1 jalapeño chile, seeded and finely diced
- 1 tablespoon minced garlic
- 4 cups low-sodium chicken broth
- 1 cup beer
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ½ cup shredded sharp cheddar cheese
- Preheat the oven to 350ºF.
- Rub the chicken breasts with 1 tablespoon of the oil and season liberally with salt and pepper. Place on a rimmed baking sheet and bake for 40 minutes. Let the chicken cool slightly. Discard the skin and bones. Shred the meat and set aside.
- While the chicken is cooling, rinse and drain the beans in a colander. Put half the beans in a mixing bowl and smash them with a potato masher or fork until smooth. Add the remaining whole beans and set aside.
- In a small mixing bowl, mix together the cumin, coriander, ½ teaspoon of salt, and ½ teaspoon of pepper.
- Place a large saucepan over medium-high heat and add the remaining tablespoon of oil. When the oil is shimmering, add the onion, poblano, jalapeño, and garlic. Sauté until soft, 5 to 7 minutes. Stir in the spice mixture, cook for 1 minute, and remove from the heat.
- Transfer 1 cup of the vegetables from the saucepan to a food processor or blender and add 1 cup of the chicken broth. Blend until pureed. Add the puree to the rest of the vegetables in the saucepan, turn the heat to medium, and stir. Add the beer and cook for 5 minutes.
- Add the remaining 3 cups of chicken broth, the lime juice, cilantro, all the beans, the shredded chicken, ½ teaspoon of salt, and teaspoon of pepper. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer, covered, for a minimum of 25 minutes and up to 1 hour (stirring occasionally) to intensify the flavor.
- Ladle the chili into individual bowls and serve with the cheddar cheese.
Food for Thought
White beans, such as cannellini, great Northern, and navy, are higher in calcium than kale. One cup supplies 191 milligrams, which is 19 percent of the daily calcium requirement. They are also a good source of fiber, protein, zinc, copper, and magnesium. White beans are low on the glycemic index and so offer major weight-loss benefits, along with delivering a hefty supply of antioxidants that fight off disease and help maintain health.
Excerpted from THE POLLAN FAMILY TABLE by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.