Chicken, Bean, and Artichoke Chili

Today is the 1-Year Anniversary of the first blog post on Sex and the Souffle, the original food blog which is now a part of Haute Health. It was a Grilled Vegetable Chili, so today I've decided to give you a chili recipe that is a little more polished, attractive, and appealing...much like the blogs themselves! Enjoy!!!

2 Tablespoons canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 lb. dark chicken meat, ground
1 Tablespoon cumin
1 teaspoon dried oregano
A few grinds of fresh nutmeg (or about 1/8 teaspoon)
salt and pepper.
1 can garbanzo beans, drained and rinsed
1 can cannelini beans, drained and rinsed
1 can artichoke hearts, drained and chopped roughly
2 cups low-sodium chicken broth
1 cup tomatillo salsa
1 cup beer
1/2 cup cilantro, chopped (optional)
1/4 cup creme fraiche or low-fat sour cream (optional)

1. Put a large saucepan over medium heat and add oil. When oil is hot, add onions, a pinch of salt, and a few grinds of pepper, and cook for two minutes, stirring often.

2. Add garlic, cook for one minute, stirring often.

3. Add the chicken, cumin, oregano, nutmeg, another pinch of salt and a few grinds of pepper and cook until no longer pink, stirring occasionally.

4. Add the garbanzo beans, cannelini beans, and artichoke hearts. Stir. Add chicken broth, salsa, and beer. Stir together and add one last pinch of salt and a few grinds of pepper. Stir.

5. Bring to a boil. When the broth is boiling, reduce heat to low, stir, and let simmer for 30 minutes, stirring occasionally.

6. Test for seasoning. Adjust salt and pepper if necessary. Serve with chopped cilantro and a dollop of creme fraiche.

Serves 4.

Printable version here.