Photography: Linda Pugliese; Food Styling: Anna Hampton; Prop Styling: Thom Driver
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)

How to Make It

Step 1

Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.

Step 2

Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.

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Ratings & Reviews

Solid

Barbara23
September 17, 2017
This was good and pretty easy to make. It definitely needs the full lime juice hit at the end and all of the toppings. I'm not a huge fan of canned vegetables so the green chiles didn't do much for me. 

Excellent recipe with a few changes for those who like less dense chili...

gastrocari
October 01, 2017
This chili was life changing. My husband said "I don't think I ever want beef chili again" I thought the same thing! I did see the small amount of liquid used in this recipe and upped it by quite a bit (used 4 cups) - could use 3-4 cups. Didn't see that I was supposed to drain the chiles so it was a little hot at times, but I liked it and am not sure I would drain them next time? I wasn't sure how I would like sliced cold radishes and avocado on top of hot chili but whoa! Excellent! Will make this again and again (am making again this week!)