No matter where you’re choosing to cheer from, it’s not a proper game day without the essential snacks. If you’re rooting for your favorite team from the comfort of your home, Cat Cora puts a twist on the classic dishes that will make this year one to remember.
White Bean & Chicken Chili Blanca
Ingredients
Scale
- 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of Cat Cora’s Kitchen by Gaea’s Sitia Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 1 Medium onion, diced (about 1 cup)
- 2 Garlic cloves, minced
- 2 15-ounce cans White or Great Northern beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen and thawed
- 1 4 ounce Can chopped green chiles
- 2 teaspoons Ground cumin
- 2 teaspoons Pure chile powder
- 1/8 teaspoon Cayenne pepper
- 3 cups Water, plus more if needed
- 2 cups Grated Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro
Instructions
- Season the chicken with salt and pepper.
- In a large saucepan, heat the oil over high heat until shimmering but not smoking.
- Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes.
- Lower the heat to medium-high and add the onion and garlic.
- Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
- Add more water, ½ cup at a time, if the chili is too thick.
- When the chili is done, taste and add more salt and pepper if needed.
- Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.
