Chicken Chili
Posted by Malt-O-Meal on December 3rd 2008 in Soups
Makes 4 servings (5 cups)
This unusual chili is thickened with a little hot wheat cereal instead of cornmeal, with tasty results. Use any kind of canned beans you like, but white kidney or great northern beans make it a “white” chili. When chopping the jalapeño peppers, wear rubber gloves to prevent irritation.
Ingredients
- 1 tablespoons vegetable oil
- 1 large onion, chopped
- 6 skinless boneless chicken thighs, trimmed and cut into bite-size chunks (about 1 pound)
- 2 jalapeño peppers, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 (15-ounce) can reduced-sodium chicken broth
- 2 tablespoons Original Malt-O-Meal® hot cereal, uncooked
- 2 (15-ounce) cans white kidney (cannellini) beans or great northern beans, rinsed and drained
- 2 tablespoons chopped cilantro
Direction
- In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring, until soft, 8 minutes. Stir in the chicken, jalapeños, and cumin; cook until chicken is nearly cooked through but still pink in the center, 5 minutes more.
- Stir in broth and bring to a boil. Gradually stir in cereal, then add the beans. Cook, stirring occasionally, until chili is thickened and chicken is cooked through, about 10 minutes. Sprinkle with cilantro just before serving.
