fall is in the air . . . time for some chili

The CSA has started again for the fall and my school schedule is lightening up, so I'm back to recipe creation. I've started an inside herb garden so I can keep my fresh herbs going year round, I'm really excited about capitalizing on the great flavors of fresh herbs. I got this recipe by adapting one from Natural Health magazine, adjusted for local ingredients (and capitalizing on all the tomatoes I froze in the spring because my fall crop isn't ready yet).

White bean chicken chili

1 3/4 C white tepary beans, soaked overnight and cooked until al dente (or one 15 oz. can of navy beans)
1T canola oil
1 lb. chicken, cut into 1 inch cubes (I used some organic breasts that were on sale this week, but thighs would work great too)
2 anaheim chilis, chopped
1 white onion, chopped
2 cloves garlic, minced
1 bottle lager style beer
2 C diced tomatoes or 1 can no salt added diced tomatoes
1 T tomato paste
2 t chopped fresh oregano (or 1/2 t dried)
1 t chili powder
1 or 2 (to taste) serrano chilis, finely chopped
1/2 C water
salt and pepper to taste
plain greek yogurt for garnish

In dutch oven, heat oil over medium high heat until warm but not smoking. Add about 1/2 the chicken sprinkled with a bit of salt and cook until starting to brown on the outside, using spatula or slotted spoon, remove from pan and place in seperate bowl. Repeat with the rest of the chicken. Add the onion, anaheim chilis, and garlic to the pan, saute until tender and browning (2 or 3 minutes). Add about 1/2 C of the beer and loosen any brown bits from the bottom of the pan, let cook about 1 minute until most of the beer is gone. Add the chicken, the rest of the beer, the beans and the remaining ingredients (except the yogurt). Return to a boil, reduce heat to medium low and simmer 3o minutes, taste and add salt or additional serrano chilis to taste. Serve in bowls with a dollop of yogurt on top.

Pairs great with a nice fresh salad with ranch dressing (the ranch helps cool any residual pepper burn). Serve it with an IPA or a South African chardonnay. :)