Black & White Chicken Chili

chiliBruce made dinner tonight! Why the excitement, you ask?  Well, it’s been quite some time since he’s wielded anything close to a spatula, so I think I’m justified in being a little overjoyed by the prospect.

Don’t get me wrong, my husband is a wonderful cook — he just doesn’t do it very often! His bouillabaisse is to die for and his chili recipe is so delectable – whether it is a traditional beef chili or his specialty “black and white” chicken chili  — it’s a real treat.

And the best part? No cooking for me!!

Bruce’s Black & White Chicken Chili

2 boneless chicken breasts
1 28 oz. can white kidney beans, rinsed
1 28 oz can black beans, rinsed
1 28 oz can diced tomatoes
1 green pepper, chopped
3 celery sticks, chopped
3 cloves garlic, smashed and chopped
1/2 onion, diced
2 bay leaves
1 tablespoon Italian seasoning
2 teaspoons Balsamic vinegar, or to taste
1/4 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce or Hoisin sauce
Olive oil

Heat the olive oil in a Dutch oven. Sauté the chicken until browned, sprinkling in Italian seasoning if desired. Remove chicken from pan and keep warm. Add  onions and garlic to pan, sauté until softened. Lower the heat and add the celery, cook for a couple of minutes and then add the  peppers, stirring frequently. After a couple of minutes, add in the chicken back in, and a little more Italian seasoning if you wish. Cook on medium-low for 5 minutes, stirring frequently to avoid singeing. Add tomatoes, stir until incorporated. Heat until mixture reaches a slow boil, stirring occasionally. Add in Dijon mustard, Balsamic vinegar and Worcestershire sauce. Stir, add the beans and simmer for at least 1/2 hour or until you are very hungry and must eat immediately.

To serve:
Spoon into bowls, crack pepper as desired, add large pinch of grated cheese (Haberno would be fabulous). Enjoy with homemade cornbread or fresh buns and a glass of dry red wine. preferably a Malbec.