Halloween Inspired Green Chicken Chili

Every Halloween at The Kitchen, our producers like to give us a good scare.  Last year, I think they almost gave us all a heart attack when we were decorating a cake and a real hand smashed up through the center (the head of our art department hid under the counter and cut a hole). This year was no exception, but you’ll have to watch to find out what happens.

To go along with all of the tricks, we are cooking up some treats.  I am sharing my recipe for Green Chicken Chili.  The first time I made this recipe, I could not stop eating it.  Ryan was laughing at me because I even had it for breakfast.  We had just gotten back from our wedding and I was so jet-lagged; I was eating chili at 6 am.  

Chili is perfect to serve for a crowd on Halloween because you can put it on the stove and let everyone serve themselves.  Set up a toppings bar with sour cream, cilantro, scallions, avocado, etc. I used a skull pan, like this one from Sur La Table, to make skull cheese crisps for garnish.  It’s nonstick, so all you have to do is put about ¼ cup of a good melting cheese, like shredded mozzarella, right into the tin.  Bake it at 400 for about 5 minutes, just until it melts. Let it cool then remove it from the pan.

Halloween Inspired Green Chicken Chili

Recipe by Katie Lee Biegel

Prep time: 99

Cook time: 99

Total time: 99

Yield: 99

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound ground chicken
• 1 large onion, diced
• 1 jalapeno, minced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cups low-sodium chicken broth
• 2 cooked chicken breasts, shredded (I use rotisserie chicken)
• 1 cup salsa verde
• 2 cans cannellini beans
• ½ cup half-and-half
• 1 ½ teaspoons salt
• For serving: sour cream, shredded white cheddar cheese, cilantro, scallions

Cooking Directions

1. Heat 1 tablespoon olive oil in a Dutch oven over medium high heat.  Add ground chicken and use a wooden spoon to break up the meat as it browns. Remove chicken to a plate and set aside.  
2. Add remaining 1 tablespoon olive oil to Dutch oven and reduce heat to medium.  Add onion and jalapeno.  Cook until onions are translucent and tender, about 5 to 6 minutes, stirring often.  Stir in garlic, cumin and coriander and cook about 1 to 2 minutes, until spices are fragrant. Add chicken broth, shredded chicken, salsa verde, salt and pepper.  Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce heat to a simmer and cover.  Let simmer one and a half hours, stirring occasionally.  Remove lid and stir in beans and half and half. Continue to simmer, uncovered, for a half an hour, until the liquid has reduced and the chili is thick.  
3. Serve with sour cream, cheese, cilantro and scallions. 

SHOP THIS RECIPE

On this week’s episode, I’m wearing a black turtleneck mini dress and belt by Barbara Bui and Lanvin shoes, all from Gretta Luxe.  If you want to try the look for less, here are some ideas:

SHOP MY LOOK!