September Chili
Posted: | Categories: Recipes | Tags:fall soup
September Chili
Melissa Ben-Ishay
I’ve never been a huge chili fan, but this is the recipe that might change it for me. It’s rich and creamy and dairy free and packed with so many nutrients and good-for-you ingredients. It’s a delicious addition to your soup rotation this fall, when corn is still in season (hence the name). Use frozen corn to make it year-round.
Ingredients
- 1 yellow onion, chopped
- 1 ½ lbs. skinless, boneless chicken thighs
- 3/4 teaspoon salt, divided, plus more to taste
- Black pepper
- Avocado oil spray
- 1 carrot, peeled
- 1 1/2 teaspoons cumin
- 1 heaping teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- 3 garlic cloves, grated with a microplane
- 1 - 7 oz. can green chiles
- 3 cups bone broth
- 2 cans cannellini beans, drained & rinsed
- 1/3 cup raw, unsalted cashews
- 1 small handful fresh cilantro
- 1 small handful fresh parsley
- 2 ears corn, shucked
- Lime, to serve
Directions
Heat a large Dutch oven over medium heat.
Pat the chicken dry and season on both sides using 1/4 teaspoon salt and a few turns of black pepper.
Spray the pot with avocado oil and add the chicken. Sear for 3-5 minutes on each side, until golden brown. Remove the chicken and set on a plate nearby.
Add the onion to the pot and use a wooden spoon to scrape the brown bits off the bottom (add a little water or broth to deglaze if needed).
Grate the carrots with the wide holes of a box grater and stir into the pot. Cook for another 3-5 minutes, until the veggies have softened.
Add the spices and garlic: 1½ teaspoons ground cumin, 1 heaping teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon ground coriander, and 3 grated garlic cloves. Stir and cook for a minute so the flavors bloom.
Add the chilies and broth, and return the chicken to the pot. Bring everything to a simmer, then cover the pot and lower the heat.
While everything simmers, drain and rinse the cannellini beans. Add one can to the pot, and the other can to a blender with the cashews and 1 cup of broth from the pot.
Blend the beans, cashews, and broth together until smooth. If needed, add a little extra broth or water to loosen the mixture (it should be thick and pourable).
Stir the beans/cashew mixture into the pot and remove the chicken. Shred it with two forks, then return it to the pot.
Cook, uncovered, over medium heat for 5 minutes.
While the chili cooks, cut the corn off the cob and chop the herbs so you have it ready.
Add the corn to the pot, then stir in most of the herbs (save a little bit to garnish). Taste and adjust the seasoning as needed. If you don’t want to serve immediately, cover and lower the heat until you’re ready.
Serve with a squeeze of lime and fresh herbs.
