Since we had a roast chicken earlier this week Matt decided to make one of his amazing chilis with the leftovers.
We decided to use some of the Vaquero beans we got from Rancho Gordo. For the second bean Matt uses garbanzo beans, they may not be traditional to chili but we really like the way they work with this kind of chili. This was such a tasty chili, I only wish I had made some cornbread to go with it.
Two Bean Chicken Chili
1 T olive oil
1 clove garlic, minced
1 yellow onion, peeled & chopped
1/2 t cumin
1/2 t dried oregano
2 T tomato paste
1 large can whole tomatoes, undrained
2 c chicken broth
1 14 oz can white beans, drained & rinsed (or 3/4 c dried beans soaked overnight)
1 14 oz can garbanzo beans, drained & rinsed
1 4 oz can green chiles, drained
2 c cooked chicken
salt & pepper
cayenne to taste
In a soup pot heat the olive oil over medium-high heat. Add the garlic & onion & cook until the onion is tender & translucent. Stir in the cumin, oregano & tomato paste. Add the tomatoes along with their juice, the chicken broth, beans chiles & chicken. Bring to a boil. Reduce heat to simmer & cover. Let simmer until beans are tender, for canned beans that should be about 1 hour for dried it took us 2 hours.