Gwyneth Paltrow's Chicken and White Bean Chili

The last recipe I made in my old apartment in NYC was this super comforting and healthful chicken and white bean chili, via Gwyneth Paltrow's bible of guilt-free deliciousness, It's All Good. Despite the early summer warmth, I needed something a bit substantial, something that would slow me down and relax me to the bones. I was on the brink of a move to another borough, an office move, and the longest time I'd be away from New York since I'd moved there about a decade ago, and all the change was wearing me down. This did the trick nicely.

All it entails is a quick bake in the oven for the chicken, and then a bit of stove time for all the spices and veggies to meld together and make some magic. There's very little fat in the end result and it's chockfull of protein. Also, you'll have leftovers for at least a few days, which is an especially exciting bonus for this dish, as it gets better and better as the days go by. xo

Chicken and White Bean Chili
From It's All Good, by Gwyneth Paltrow
Ingredients:

3 chicken breasts on the bone with their skin (or 1 whole 3- to 4-pound chicken, cut up), at room temperature

3 tablespoons extra virgin olive oil, divided

Coarse sea salt

Freshly ground black pepper

2 small yellow onions, diced (about 2 cups)

1 red bell pepper, seeds and stem discarded, diced (about 1 cup)

3 garlic cloves, minced

¾ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon sweet pimentón

A 28-ounce can whole peeled tomatoes with their juice

A 14-ounce can cannellini or navy beans, rinsed and drained

Toppings (choose 1 or more): cilantro, lime wedges, finely diced red onion, hot sauce, plain sheep's or goat's milk yogurt

Directions:

Preheat the oven to 425ºF. Rub the chicken breasts or cut-up pieces with 1 tablespoon of olive oil, season aggressively with salt and pepper, and set them on a parchment-lined sheet pan.

Roast until they're very firm to the touch and just cooked through, about 25 minutes. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat with your fingers. Set it aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large soup pot set over medium-high heat. Add the onions, bell pepper, garlic, cumin, chili powder, pimentón, and a large pinch of salt. Cook, stirring now and then, until the vegetables are softened but not browned, about 10 minutes. Add the tomatoes and another pinch of salt and turn the heat up. Once the mixture comes to a boil, turn the heat to low and cook for ½ hour, or until the tomatoes begin to break down and lose their tinny taste.

Break the tomatoes up a bit with the back of your spoon and add the beans and the reserved chicken to the pot, stirring to combine. Add a splash of water (about 1/3 cup) if the chili is looking a bit dry and simmer for another 15 to 20 minutes before seasoning to taste with salt and pepper. Serve with whatever toppings you like.