KCTS 9 Kitchen Recipe: White Bean Thai Basil Chicken Chili

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Katie Showalter, Seattle

Serves 8

Ingredients

1 carrot, peeled and chopped
1/4 cup red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup butter
2 cups boiled or roasted chicken, cut into 1/2-inch cubes
2 32-ounce cans great Northern beans, drained
4 cups chicken broth
1 medium tomato, seeded and chopped
11/2 teaspoons chili powder
11/2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon red chili flakes
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh Thai basil, chopped fine
juice of 1 small lime

Preparation

In a 4-quart stock pot, sauté carrot, red pepper and onion in butter over medium heat for 2 to 3 minutes, until onion becomes translucent. Add garlic and sauté for a minute more.

Add chicken broth. Add chopped chicken and chopped tomato. Add chili powder, cumin, oregano, salt, pepper and chili flakes. Bring soup to a boil, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Right before serving, add cilantro, Thai basil and lime juice. Ladle into bowls and serve with a crusty bread.

Note: Instead of butter or oil, use 2 to 3 tablespoons bouillon broth or olive oil when sautéing garlic and onion to cut down on fat. Also, you can cut up chicken into small pieces and add it raw when sautéing garlic and onion, instead of adding cooked chicken to simplify the cooking process. If Thai basil is not available, regular basil works fine. You’ll just lose a bit of the east-meets-southwest flavor.