And then there are the garnishes. This chili is beautiful alone, but I highly recommend including the garnishes. This recipe doesn't just stop at jack cheese and cilantro; no. We also put green onions, avocado, tomatoes, and lime. It's a party in your bowl, folks. And of course, I served it with cornbread.
Bring on the cool weather, because with meals like this I am happy to have a long fall and winter.
adapted from Cooking Light
2 teaspoons canola oil
1 large onion, chopped
2 large garlic cloves, minced or pressed
1 poblano or Anaheim chile, seeded and chopped
2 cups low sodium chicken broth
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breast halves
2 tablespoons stone-ground cornmeal
1 15 oz. can cannellini beans, drained and rinsed
2 scallions, thinly sliced
handful cilantro, chopped
1/4 cup shredded monterey jack cheese
1 lime, cut into wedges
1 avocado, thinly sliced
1 tomato, cut into wedges
1. Heat oil in a Dutch oven or large heavy pot over medium heat. Add onion, garlic, and chile, and cook 5 minutes or until onion is tender, stirring occasionally.
2. Add broth, salt, and chicken. Bring to a boil, reduce heat to low and cover. Simmer for 15 minutes. If chicken breasts are not fully submerged, flip them over about halfway through simmering time to make sure they cook through.
3. Remove chicken from pot and set aside. Whisk in the cornmeal and beans to the broth. Simmer 15 minutes. Cut chicken into bite sized pieces, and add back to the pot. Simmer 5 minutes or until mixture thickens, stirring frequently. Top individual servings with desired garnishes from: scallions, cilantro, cheese, lime, avocado, and tomato. Serve.