Ingredients with Measurements:
- 1 lb. ground chicken
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (15 oz. each) white beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (4 oz.) diced green chilies, drained
- 2 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup creamy peanut butter
- 1/4 cup masa harina
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
Special Equipment Needed: None
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the ground chicken, onion, and garlic over medium heat until the chicken is no longer pink and the onion is tender.
2. Add the white beans, diced tomatoes, green chilies, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper. Bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. In a small bowl, whisk together the peanut butter and masa harina until smooth.
5. Stir the peanut butter mixture into the chili and cook for an additional 10 minutes, stirring occasionally.
6. Stir in the chopped cilantro.
7. Ladle the chili into bowls and top with crumbled queso fresco.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 990mg
Carbohydrates: 29g
Fiber: 8g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Cannellini beans or navy beans can be used instead of white beans.
- Chunky salsa can be used instead of diced tomatoes and green chilies.
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Cornmeal can be used instead of masa harina.
Variations:
- Add diced sweet potatoes or butternut squash for a sweeter chili.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with sliced avocado, sour cream, or chopped green onions.
Tips and Tricks:
- To make the chili thicker, add more masa harina.
- To make the chili spicier, add more cayenne pepper.
- To make the chili creamier, add more peanut butter.
Storage Instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chili in individual bowls and garnish with chopped cilantro and crumbled queso fresco.
Garnishes:
Chopped cilantro, crumbled queso fresco, sliced avocado, sour cream, chopped green onions.
Pairings:
Cornbread, tortilla chips, or a side salad.
Suggested Side Dishes:
Cornbread, tortilla chips, or a side salad.
Troubleshooting Advice:
If the chili is too thick, add more chicken broth. If the chili is too thin, add more masa harina.
Food Safety Advice:
Make sure to cook the ground chicken to an internal temperature of 165°F.
Food History:
Mole Blanco is a traditional Mexican sauce made with white chocolate, almonds, and other ingredients. This chili recipe is inspired by the flavors of Mole Blanco.
Flavor Profiles:
This chili has a savory and slightly spicy flavor with a creamy peanut butter and masa harina base.
Serving Suggestions:
Serve the chili with cornbread, tortilla chips, or a side salad.
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Region: Mexican