A hungry Super Bowl crowd usually likes chili. But given all the other stuff you’ll eat that day, why not make a lighter version of the old standby? This one pairs lean chicken breast (instead of beef) with white beans for a white chili. Spooned over baked potatoes, it makes for a filling entree--just what football fans need.
To thicken the chili, use cornstarch and instant masa flour (sold under brand names such as Masa Harina). The instant masa adds a distinct corn flavor.
Let the fans shoulder their way to the table for an array of garnishes, a crispy salad and crunchy veggie sticks. No tackling in the house, though.
You can double or triple this recipe.
Spray a 4-quart saucepot with nonstick cooking spray, add the oil and heat over medium heat. Add the onions and garlic and cook over medium-low heat until the onions are tender but not browned, about 5 minutes.
Stir in the cubed chicken. Cook and stir until the chicken turns white and is cooked on the outside, about 5 minutes. Stir in the oregano and cumin. Stir in the chicken broth and beans. Heat to boiling. Reduce the heat to a simmer and cook about 10 minutes.
Blend together the cornstarch and 3 tablespoons of the water until smooth. Stir the mixture into the simmering chili until blended. Return the chili to a simmer and cook until thickened and clear, about 5 minutes. Blend together the masa and the remaining 3 tablespoons of water; stir into the chili to thicken. Stir in the spinach. Bring to a boil and simmer 1 minute. Stir in the vinegar. Season to taste with salt and pepper.
Serve the chili over the baked potatoes. Garnish with the cilantro, green onions, lime wedges and sour cream.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.