Backcountry Chili

By Lynn Beck

A lighter, fresh-tasting version of a winter staple, this white chicken chili recipe will allow you to improvise. We’ve tried it with great results using chicken thighs, wild grouse and pheasant as the protein. You can also use black or red beans instead of white; be adventurous and make it your own!

2 T oil

1 onion, chopped

1 can green chilies, chopped (7 oz)

2 large cloves garlic, minced

3 chicken breasts, cubed

2 14 oz cans white beans (undrained)

1 C frozen corn (or fresh)

1 14 oz can Mexican stewed tomatoes (chopped and undrained)

1 bunch cilantro, chopped

Juice of two lemons

2 T chili powder (or to taste)

1 t ground cumin

A few shakes of paprika and turmeric (if desired)

Salt and pepper to taste

Plain Greek yogurt, shredded cheddar cheese, chopped avocado for garnish

Brown the chicken in oil. Add onion, garlic and green chilies. Simmer until onions are cooked. Add beans, corn, tomatoes and spices. Simmer one hour. Add cilantro and lemon juice. Simmer to desired consistency. Add water as needed. Add garnishes.

This chili is great served with homemade cornbread or a nice crusty loaf of bread, especially if you’ve been out burning calories all day in the backcountry. x