The best winter comfort meal recipe is this chili. This dish reminds me of one I saw on Good Morning America. I adore using my Fontignac enamel Dutch oven, but there aren’t many recipes on this site that call for it. I changed some things. On the GMA website, you may get the original recipe. Serve with cornbread or crushed tortilla chips and Monterey Jack cheese.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon canola oil
- 1 medium green bell pepper, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- ½ cup beer
- 1 ½ pounds cooked chicken breast, cubed
- 3 (15 ounce) cans great Northern beans, drained
- 3 cups chicken broth
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons ground cumin
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
- Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.
- You can use 4 to 6 smaller peppers instead of 1 bell pepper.
- You can use 2 teaspoons dried cilantro instead of fresh.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 11 g |
| Protein | 45 g |
| Saturated Fat | 4 g |
| Sodium | 767 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have much hope for this recipe. In fact I thought “three stars” without making it. Aside from using pulled rotisserie chicken (to save on prep, and I like the look better) no changes made. Good, but not enough wow factor where I want to make it again.