I make this chili often in the fall. B likes it better than regular chili, and I love it too. I’ve messed around with my recipe so much that I never make it the same way twice. I’m always looking for ways to reduce the fat, but I’ve found that this is pretty hard to do without resulting in a chili that is more of a soup than a stew. This version was the best so far, with a perfect texture, and it’s probably the recipe that I’ll finally keep. It’s not the healthiest, no, but it’s not too terrible either. We ate this with some homemade bread and while watching the Cowboys win…a perfect Sunday afternoon.
White Chicken Chili
Source: Original Recipe
A few years ago I started off with several different white chili recipes, and I changed them around so much that I don’t even know where I started. Here is the recipe that I think I’ll be sticking with from now on.
Extra virgin olive oil
1 large onion, chopped
6 cloves garlic, chopped
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups half and half
1 1/2 cups chicken broth
3 cans white beans
2 cans mild green chiles
3 boneless, skinless chicken breasts, cooked and shredded
3 tablespoons chili powder
1 teaspoon cumin
Cayenne pepper, to taste
Kosher salt, to taste
White pepper, to taste
Pepperjack cheese, to garnish
1. Heat a drizzle of olive oil in a medium pot and add the onions. Saute until tender, and then add the garlic and cook for 1-2 minutes.
2. Remove the onions and garlic from the pot, setting aside. Add 3 tablespoons of butter to the pot. When it has melted, add the flour and stir for 2-3 minutes. Return the onions to the pan and stir to coat. Add the half and half and the chicken broth to the pot. Bring to a boil, then reduce to a simmer until thickened (15-20 minutes).
3. In a food processor, add one of the cans of cannellini beans (drained and rinsed) and a bit of chicken broth. Puree the beans until smooth, and add to the thickened sauce. Add the chili powder, cumin, cayenne, salt, and pepper to the sauce. Taste and add more seasonings as desired.
4. In a slow cooker, add the 2 remaining cans of white beans (drained and rinsed), the 2 cans of green chilis, the shredded chicken, and the sauce. Mix well and place on simmer until ready to serve. Garnish with pepperjack cheese and serve with crusty bread.
