So this chili is not just for the holidays, but the red and green touches make it look like Christmas, hence the name. This dish was the third place winner in the 2018 UPAF Chili CookOff at Milwaukee Repertory Theatre so...it's pretty famous. She's got all the flavor of traditional chili but has her own unique personality. I know you'll fall in love with her like I did.
Ingredients:
2 tbsp avocado oil
1 medium white onion, diced
4 cloves garlic, chopped
1 tbsp cumin
1 tbsp tarragon
1 tsp red pepper flakes
1 tsp oregano
2 lbs ground chicken
2 cans cannellini beans, drained
1/2 cup reserved bean liquid
1 10 oz can diced tomatoes & green chilis
1 cup chicken broth
1/2 cup coconut milk
Salt & pepper
Heat the oil in a Dutch oven. Sauté the onion, garlic, & spices over medium high heat for about 5 minutes. Push the onion mix to one side and add the chicken, browning for about another 5 minutes. Make sure to salt & pepper this layer generously.
When the chicken is slightly browned, combine the chicken and onions and add the beans, tomatoes & chilis, broth, coconut milk, and bean liquid. Salt & pepper to taste. Combine well and reduce heat. Simmer for about 10 minutes.
Garnish with lots of fresh chopped cilantro and cotija cheese, or whatever your preferred chili toppings are!
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