This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don’t see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA’s website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.
Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::6
Yield::6 servings
Ingredients
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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
Directions
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.
Cook's Notes:
You can use 4 to 6 smaller peppers instead of 1 bell pepper.
You can use 2 teaspoons dried cilantro instead of fresh.