Chili

Instructions

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 ribs celery, chopped

  • 1 tablespoon oregano leaves

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 3–4 green chiles, chopped

  • 1 cube (2 teaspoons) chicken bouillon

  • 1 clove garlic, finely chopped

  • 1 can kidney beans, drained and rinsed

  • 2 cans white beans, drained and rinsed

  • 2 cups cooked chicken, chopped

  • 4 cups milk or half and half, divided

  • 2 tablespoons cornstarch

Instructions

  1. In a large saucepan on medium heat, heat oil for 1 minute. Cook onion and celery until soft. Stir in oregano, cumin, coriander, salt, pepper, green chiles, bouillon, and garlic. Cook until fragrant, 2–3 minutes.

  2. Add beans and chicken. Stir in 3 cups milk. Simmer chili for 20 minutes.

  3. Whisk cornstarch into the remaining milk, then slowly add to chili. Stir until chili is thickened, adding water to thin if over-thickened.

  4. Serve hot, or cool it and spoon into clean jars. Refrigerate jars until used or gifted.

Makes 6–8 servings.

Author

Sue HutchisonSue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and 
at home in the kitchen, where she enjoys making new creations.