Chicken, Artichoke, And White Bean Chili: The Best Chicken, Artichoke, And White Bean Chili Recipe from Cook'n

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	Chicken, Artichoke, And White Bean Chili

Serves: 4

Chili isn’t simple. Although the stew is easy to prepare and as unpretentious as anything one can ladle into a bowl, the balance of flavors is overwhelmingly complex. In this easy 10-minute recipe, the complexity is instantaneous, growing from the bright burn of jalapeño in a jar of salsa, the garlic and coriander in a spoonful of powdered hummus, and the classic Mediterranean combination of artichokes, tomatoes, chicken, and white beans.

   1 tablespoon olive oil
   1 1/2 pounds chicken tenders, each cut into quarters
   2 teaspoons chopped garlic, fresh or jarred organic
   2 teaspoons ground cumin
   1 tablespoon chili powder
   1 (16-ounce) jar chunky salsa, any heat level, drained
   1 (14-ounce) can chicken broth
   1 (13-ounce) can artichoke hearts, drained
   1 (15-ounce) can white beans (any size), drained and rinsed
   2 tablespoons instant powdered hummus, or falafel
   1 tablespoon chopped cilantro or 1 teaspoon cilantro pesto

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Heat the olive oil in a deep skillet over medium heat. Add the chicken and sauté until lightly browned. Stir in the garlic, cumin, chili powder, salsa, and broth; heat to boiling. Add the artichoke hearts and beans and simmer for 5 minutes. Stir in the powdered hummus and cilantro and simmer for 1 minute more before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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