Warming Chili for Crisp Spring Days
Farmer’s Daughters Cafe and Eatery relies on fresh and wholesome ingredients to prepare delicious food. Creative Culinary Captain Eric Ross developed this super flavorful gluten-free and dairyfree white bean chicken chili just for our readers. It’s a luxurious springtime dish that is deeply warming—great for those days when there’s still a chill in the air—and comes together in under 30 minutes, just in time for when life starts to speed up and we want to spend all our time outdoors. Also, it pairs beautifully with the Livio Felluga Pinot Grigio available at Farmer’s Daughters.
SERVES 8–10
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Aleppo pepper
4 boneless chicken thighs, chopped
1½ quarts oatmilk
1 tablespoon lemon juice
1 tablespoon gluten-free tamari
1 dash Tabasco hot sauce
¼ cup cornstarch
1 onion, chopped
2 jalapeños, seeded and diced
1 green pepper, seeded and chopped
1 garlic clove, minced
½ bottle (about 6 ounces) rice beer
4 cups pre-soaked or canned Great Northern beans
1 cup diced green chili
1 cup corn
¼ cup cilantro, chopped
Salt to taste
Pepper to taste
Garnishes: gluten-free tortilla strips and cilantro
Combine garlic, onion, cumin, chili powder, and Aleppo pepper. Use half of the mixture to coat chicken thighs. Sauté the chicken in an oiled pan until cooked through. Set aside.
In a stockpot, mix together oatmilk, lemon juice, tamari, and Tabasco. Bring to a boil, thicken with cornstarch, then set aside.
Sauté onions, jalapeños, green pepper, and garlic until onions are translucent and peppers and garlic are softened. Add remaining spice mixture and sauté for about a minute. Then deglaze the pan with rice beer.
Reset the stockpot over medium heat. Add reserved chicken and oatmilk liquid to the onions, peppers, and garlic. Add beans, chilis, corn, chopped cilantro, salt, and pepper and bring to a boil. Garnish with optional tortilla strips and cilantro and serve hot.
