One of my new favorites - Oscars-party chicken chili, by Liesl Schilinger
Active: 10 minutes Total: 1 hour
2 tbsp olive oil 1.5 lbs boneless, skinless chicken breasts, cubed kosher salt and pepper 1 white onion, diced (about 2 cups) 2 yellow or orange bell peppers, seeded and diced (about 2 cups) 1.5 cups sliced fresh mushrooms 1 tbsp minced garlic 1 tbsp ground cumin 1 tsp ground coriander 1 pinch cayenne pepper 0.5 cup white wine 1 cup frozen corn, thawed 1 can cannellini beans, drained and rinsed 2 cups chicken broth 1 8-oz tub hummus (1 cup) Juice of 1 lime sour cream, cilantro leaves, sliced scallions, shredded jack cheese
1. Heat the oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the chicken and season with 1 tsp salt. Cook, turning the pieces, until lightly seared and opaque, about 5 minutes, then transfer to a plate.
2. Add the onion, peppers, mushrooms, and garlic to the pan and cook on medium-low heat until soft, about 10 minutes. Stir in the cumin, coriander, 1/2 tsp pepper, and cayenne, then the wine. Bring to a simmer and cook until the wine has nearly evaporated, 2 to 3 minutes.
3. Add the chicken, corn, and beans to the pot, then the broth. Bring to a gentle simmer, cover, reduce heat, and simmer unti the flavors have melded, about 30 minutes. Remove from heat; stir in the hummus and lime juice.
4. Serve the chili with sour cream, cilantro, scallions, and Jack cheese, if desired.
Makes 6 servicings. Per serving: 353 cal, 12g fat (2g sat fat), 32g protein, 28g carb, 7g fiber.