Steve's Floribean Chicken Chili Recipe

Name: Steve's Floribean Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds chicken thighs; 1 onion, halved; 2 carrots, halved; 3 celery ribs, halved; 3 bay leaves; Juice of 1 lime; 2 teaspoons cumin; 1 teaspoon coriander; 6 black peppercorns; 1 pound dried red kidney beans; 3 tablespoons olive oil; 3/4 cup each chopped (1/4 inch) onion and poblano pepper; 8 ounces diced (1/2 inch) andouille sausage; 1 tablespoon each ground coriander, cumin and chili powder; 1 can (28 ounces) crushed tomatoes; 4 ounces tomato paste; 2 tablespoons each red-wine vinegar, molasses and chopped chipotle pepper; 1 tablespoon sugar; 1 1/2 cups diced ripe tomatoes; 1/2 cup chopped fresh cilantro leaves; 1 cup sour cream; 1/4 cup snipped chives; 1 each ripe mango and tomato, cut into 1/4-inch dice; 1 teaspoon chopped cilantro; Salt and pepper, to taste; Grated Monterey pepper Jack cheese, optional

Servings: persons

5 pounds chicken thighs
1 onion, halved
2 carrots, halved
3 celery ribs, halved
3 bay leaves
Juice of 1 lime
2 teaspoons cumin
1 teaspoon coriander
6 black peppercorns
1 pound dried red kidney beans
3 tablespoons olive oil
3/4 cup each chopped (1/4 inch) onion and poblano pepper
8 ounces diced (1/2 inch) andouille sausage
1 tablespoon each ground coriander, cumin and chili powder
1 can (28 ounces) crushed tomatoes
4 ounces tomato paste
2 tablespoons each red-wine vinegar, molasses and chopped chipotle pepper
1 tablespoon sugar
1 1/2 cups diced ripe tomatoes
1/2 cup chopped fresh cilantro leaves
1 cup sour cream
1/4 cup snipped chives
1 each ripe mango and tomato, cut into 1/4-inch dice
1 teaspoon chopped cilantro
Salt and pepper, to taste
Grated Monterey pepper Jack cheese, optional

1
1.
2
Place chicken along with next 8 ingredients in a large, heavy pot; add water just to cover.
3
Bring to a boil, reduce heat and simmer for 30 minutes, or until chicken is cooked through.
4
Remove chicken to a bowl.
5
Strain the broth, return it to the pot and reserve.
6
Shred the chicken and reserve.
7
2.
8
Add the beans to the reserved broth.
9
Bring to a boil, reduce heat, and simmer until tender, about 45 minutes, skimming any foam.
10
Drain beans, reserving 1 cup of the cooking liquid; set aside.
11
3.
12
Heat olive oil in a heavy pot over medium-low heat.
13
Add onions, poblano pepper and sausage; cook for 8 minutes.
14
Add coriander, cumin, and chili powder; cook for 3 to 4 minutes, stirring.
15
Add tomatoes, tomato paste, vinegar, molasses, chipotle, sugar, and the reserved bean liquid.
16
Simmer for 20 to 25 minutes.
17
Add diced tomato, cilantro, reserved beans and chicken.
18
Cook for 10 minutes longer.
19
4.
20
Prepare garnishes: Combine sour cream and chives in a bowl.
21
In another bowl, combine the mango, tomato, and cilantro, salt and pepper.
22
Serve the chili topped with chive-sour cream, mango salsa, and cheese, if desired.

1556

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 5 pounds chicken thighs, 1 onion, halved, 2 carrots, halved, 3 celery ribs, halved, and more.

Yes, Steve's Floribean Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steve's Floribean Chicken Chili

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