INGREDIENTS:

Chili:

• 1 28-ounce can (or 2 15-ounce cans) cannellini beans, divided
• 1 14.5 ounce can diced tomatoes
• 1 or 2 canned chipotles in adobo sauce, plus 2 tablespoons of the sauce
• ¼ pound bacon (4 thick slices), cut into thin strips
• 1 yellow onion, finely diced
• 1 green bell pepper, finely diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup light beer
• 2 ½ cups diced roast chicken (skin removed), and any juices
• ¼ cup chopped fresh cilantro
• 1 teaspoon chopped fresh thyme

Herb-lime cream:

• 1 cup sour cream
• ¼ cup chopped fresh cilantro
• 1 teaspoon chopped fresh thyme
• 1 lime, grated zest and juice
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

DIRECTIONS:

1. In a food processor, purée 1 cup of the beans with tomatoes and their juices, chipotles, and adobo sauce. Set aside.

2. In a large, sturdy Dutch oven or heavy-bottomed pot over medium heat, cook bacon, stirring occasionally, until browned and most of the fat is rendered, about 6 minutes. Transfer to a large plate lined with paper towels.

3. Add onion and bell pepper to pot, sprinkle generously with salt, and cook, stirring until vegetables softened, about 8 minutes. Add chili powder and cumin and cook, stirring for 1 minute, Add beer, raise heat to high, and cook, stirring, until liquid almost completely reduces, about 3 minutes. Add puréed bean mixture and the remaining beans and bringing to a boil. Reduce to a simmer, stir in chicken, cilantro, and thyme, and cook, covered, until mixture heats through and thickens, about 15 minutes. Season chili with salt and pepper to taste.

4. Meanwhile, make the herb-lime cream by mixing all the ingredients together in a small bowl.

5. To serve, ladle chili into large bowls and top with a healthy dollop of lime cream.

SERVES 4