Name: Chunky Chicken Chili
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 quarts
Ingredients: 1 stick butter, divided; 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces; 1/4 cup all-purpose flour; 1 large onion, chopped; 1/4 cup red pepper, diced; 1/4 cup green pepper, diced; 2 cups chicken stock; 1 cup heavy cream; 2 tablespoons chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 tablespoon cracked black pepper; 1 tablespoon kosher salt; 2 (14.5-ounce) cans cannellini beans, drained; 2 (4-ounce) cans mild green chiles; 1/2 cup sour cream; 1 1/2 cups grated Cheddar, for garnish; 3 tablespoons chopped parsley leaves, for garnish

Directions

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

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Chunky Chicken Chili

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