Recipe: Good & Quick Chicken Chili

Not a white chili, not a red chili — it's more of an orange chili, and it's the fastest chili I've ever made. I kept the heat/spice level down to appease the kids and passed the hot sauces on the side. This chili was pretty darn tasty — my only complaint was it was a bit thin. The next day's leftovers, however, were much thicker; the starch from the beans thickened the chili overnight.

Yield: 6-8 servings
Time: 35 minutes

Ingredients

• 1 tablespoon light oil such as canola 
• 1 cup chopped onions
• 3 tablespoons Better Than Bouillon Chili Base**
• 3-4 cups chicken stock
• 3 (15 ounce) cans white beans, undrained *
• 6 cups chopped cooked chicken (smoked or regular rotisserie chicken preferred)
• 12-16 ounces sharp cheddar, grated
• Sour cream, as desired (optional)
• Chopped cilantro, optional
• Your favorite hot sauce

*I used locally produced Eden Great Northern beans.
**Ingredients contain primarily chili peppers, dried onion and garlic

Directions

1. In a heavy-bottomed pot or Dutch oven, heat oil over medium-low heat. Cook onions 4 minutes then stir in chili base, stirring until incorporated into onions.
2. Stir in 3 cups of stock and white beans. Bring to a boil, then reduce heat to medium and cook 25 minutes, stirring occasionally.
3. Whisk in 12 ounces grated cheese, stirring often, adding additional stock if chili is too thick. When cheese is incorporated into chili, stir in chicken and heat through.
4. Serve with additional grated cheese, sour cream and cilantro, if using. Pass the hot sauce.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Feb. 1, 2011.