Chicken & Two Bean Chili

This was meant to be Matt's White Chili that a love so much but I hadn't bought all the right ingredients. Really though Matt's chili recipes seem to change all the time. He seems to have the knack for throwing a whole bunch of stuff from the pantry together to get something great. This recipe uses pinquitos, a bean from California that we had never tried before, it is apparently very popular in a type of BBQ called Santa Maria, they were fantastic in chili. I think this might be my favorite chili he's done yet & its even better as leftovers!


1 lb ground chicken (we ground our own mix of light & dark meat, you could also use turkey)
2 T olive oil
1 lg onion, roughly chopped
1/2 t garlic powder
1/2 t cumin
1 t ground oregano
1/4 t cayenne pepper (or more to taste)
1/2 t smoked paprika
14.5 oz can diced fired roast tomatoes
14.5 oz can pinquitos (do not drain or rinse)
14.5 oz can black beans, drained
6 oz beer

In a large soup pot heat the olive oil over medium-high heat. Add chicken & onions. Cook until the chicken is browned & the onion is translucent. Add spices and stir for 1 minute. Add beans, tomato & beer. Bring to a simmer. Let simmer for 30-45 minutes uncovered. Serve with grated cheddar cheese & sour cream or yogurt as a garnish.

4 large servings