White Bean Chicken Chili

MAKES 4 TO 6 SERVINGS

The perfect option for winter weather, this tomato-less chili uses Great Northern beans, which are one of the varieties of beans allowed on a migraine diet. Blending one can of the beans provides some creaminess without any dairy. This one is a go-to for meal prepping—you can make it up to 1 month ahead of time, freeze it in individual bags, and have it ready for lunch or dinner during the week. Leeks can be quite sandy in between the layers, so you want to make sure you clean them well. Trim away the ends, where the light green turns darker, and the bottoms near the “hair.” Then slice them in half lengthwise and separate all the little pieces. Place them in a bowl of cool water and allow the sediment to fall to the bottom, then rinse one final time.

2 (15.5-ounce) cans Great Northern beans, drained

4 cups Chicken Stock (page 81) or Vegetable Broth (page 80)

1 tablespoon olive oil

2 leeks (white and pale-green parts only), chopped

1 poblano chile, seeds and ribs removed, minced

1 jalapeño chile, seeds and ribs removed, minced

2 cloves garlic, minced

1 cup frozen or fresh corn kernels

2 teaspoons ground cumin

1½ teaspoons smoked paprika

1 teaspoon chili powder

1 teaspoon kosher salt

1 “naked” rotisserie chicken or 3 cooked chicken breasts, meat removed from the bone and chopped (4 cups total)

Fresh chopped cilantro and shredded American cheese (optional) for garnish

In a blender or food processor, combine half of the beans with 1 cup of the stock or broth. In batches, if necessary, blend until smooth and creamy, then set aside.

In a large pot, warm the olive oil over medium heat. Add the leeks and sauté until softened, 3 to 4 minutes. Add the poblano, jalapeño, garlic, and corn; sauté another 5 minutes. Add the cumin, smoked paprika, chili powder, salt, and remaining whole beans. Stir to combine. Add the chopped chicken, remaining 3 cups of stock or broth, and the blended bean mixture. Simmer over low heat for 30 minutes to develop the flavors.

Ladle the chili into bowls and garnish with cilantro and cheese, if desired. Serve hot.