This chili has a little heat, and a great flavor. I’ve made it before with smoked sausages for a freeze dried meal, but this time, I  smoked chicken thighs that had been dry rubbed with my white chile spice blend.

Ingredients

• 1 pound dried Cannellini beans (sometimes called “White Kidney Beans”)
• 2 pounds boneless skinless chicken thighs
• 1 large yellow onion
• 2 red peppers
• 4 cups homemade chicken bone broth
• Zest and juice of one medium lemon
• 1 tbs white chili spice blend
• 1 tbs olive oil

White Chili Spice Blend

• 1 Tsp Allepo Pepper Flakes
• 1/2 tsp dried onion flakes
• 1/2 tsp dried garlic flakes
• 1/2 tsp dried cilantro flakes
• 1/2 tsp dried lemons
• 1/4 tsp coriander seeds
• 1/4 tsp smoked salt

Directions

The day before:

• Soak the Cannellini beans overnight
• Grind the white chili spices in a magic bullet or clean coffee grinder (this makes enough for this recipe)
• Coat the chicken thighs with 2 tsp of the white chili spice blends and let it rest, covered in the fridge over night.

The day of:

• Cook the soaked Cannellini beans in the 4 cups of chicken bone broth and 2 cups of water.  Add in 1/2 tsp of the white chili spice blend.
• Smoke the Chicken thighs on the smoker at 200 F for an hour. (they will cook all the way through in the chili).
• Heat olive oil on medium-low and add in 1/2 tsp white chili spice blend in a 6-quart stock pot.
• Cut seasoned, smoked chicken thighs into 1/2 inch cubes and brown in heated olive oil (takes about 5 minutes).
• Add in the diced onions and red peppers – stir and cook on medium-low for about five minutes – until onions and peppers start to get soft.
• Add in the cooked Cannellini beans with the cooking liquid, and cook for another 10 minutes.
• Add in the lemon zest and the lemon juice.
• Make sure the chicken thigh pieces are cooked through and taste them to check if it needs more seasoning or lemon juice.
• Cover and simmer on low for up to an hour to give the ingredients time to meld.  You may need to add a little water if it’s too thick to keep it from sticking to the bottom.

Serving

• Serve in wide bowls with a spritz of lemon and a sprinkle of shredded Monterey jack Colby blend.
• Accompany with a chopped romaine & fresh herb salad lightly dressed with lemon and shredded parmesan.
• Include a Cornbread muffin made with sprouted soft red wheat.