Annie Mahle is the chef on the Maine windjammer J. & E. Riggin. Mahle has just published a cookbook, "Sugar & Salt: A Year at Home and At Sea." A printable version of her recipe for Chicken and White Bean Chili can be found on the 207 Kitchen section of our website.

For more information on Annie Mahle click here: ANNIE MAHLE

Annie Mahle's Chicken and White Bean Chili

2 tablespoons olive oil
1 1/2 to 2 pounds boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon cayenne
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon salt
1 cup carrots, peeled and diced
1 cup green onion, diced
1 cup yellow pepper, seeded and diced
2 tablespoons garlic, minced
2 cups dry white beans
6 cups chicken stock
water if needed

Garnish (optional):
1 cup grated cheddar cheese
1 cup green onion, diced

Heat a medium-sized stockpot over medium-high heat. Heat the oil and add the chicken thighs and the spices. Sauté for 5 minutes or until the chicken begins to brown. Add the vegetables and garlic and sauté for another 8-10 minutes. When the mixture begins to stick to the bottom and most of the moisture has evaporated, add the white beans and chicken stock. You may need to add more water or stock during cooking. Bring to a boil, reduce to a simmer and simmer for 1 1/2 hours or until the beans are tender. Garnish with your choice of sour cream, grated cheddar cheese and diced green onion.

Serves 6-8

Yogurt and Chive Garnish
1 cup plain yogurt or sour cream
1 tablespoons chives or cilantro
1/4 cup diced tomatoes
1/4 teaspoon salt
1 teaspoon lime juice
pinch cayenne pepper
Mix all ingredients together and serve with the chili.

Makes 1 1/4 cups

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