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Chicken and Cannellini Bean Chili
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Prep Time:
1 hour
Total Time:
1 hour 15 minutes
Savor a delicious chicken chili featuring premium Muir Glen tomatoes, flavorful Progresso broth, and hearty beans.
Ingredients:
  • 2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
  • Freshly ground black pepper to taste
  • 2 teaspoons (or to taste) gray salt
  • 2 teaspoons fennel seed
  • 2 teaspoons smoked or regular paprika
  • 1/2 cup masa harina or Gold Medal™ all-purpose flour
  • 1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
  • 2 red onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 green jalapeño chiles (with seeds), diced
  • 2 tablespoons chili powder
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 3 cups Progresso™ chicken broth
  • 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 3 zucchini, cut into 3/4-inch pieces
  • 1 red bell pepper, diced
  • Grated Parmesan cheese for garnish
  • 6 medium scallions, sliced (about 1/3 cup), if desired
Instructions:
  • In a large bowl, generously season chicken with salt and pepper, then add fennel seed and paprika. Sprinkle with masa harina and toss until chicken is evenly coated.
  • Preheat a cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup of olive oil and wait until it starts smoking, then add the chicken, leaving any extra masa harina in the bowl. Arrange the chicken in a single layer to cover the bottom of the pot. You may need to cook the chicken in batches and add more olive oil as needed.
  • Brown chicken on both sides in a pot using tongs for about 5 minutes per side. Transfer to a plate with a slotted spoon, keeping the drippings in the pot.
  • Lower the heat to medium and add a splash more olive oil along with the red onions and garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are soft. Toss in the jalapeño chiles and cook for an additional 2 minutes until they are tender. Stir in the chili powder and tomatoes. Bring it to a simmer over medium heat, then add the broth and cooked chicken. Reduce the heat to medium-low and simmer uncovered for about 45 minutes until the chicken is tender and flavorful.
  • Combine the beans, zucchini, and bell pepper, and gently simmer over medium-low heat for 10 to 15 minutes until vegetables are tender. Enjoy right away, or chill and store in the refrigerator for up to 3 days. When ready to serve, top with grated cheese, a drizzle of olive oil, and a sprinkle of scallions.

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