One of my new favorites - Oscars-party chicken chili, by Liesl Schilinger

Feb 20, 2016

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.

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