White Chilli ???
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| Mmmm...I don't have the recipe offhand, but I LOVE white chili! |
| White Chili Recipe
My friend Steve-Anna, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from the Beyond Parsley cookbook, by the Junior League of Kansas City, MO. Both she and I have modified the base recipe. For the version pictured above, I used canelli beans instead of Great Northern which cook up faster than the 3 hours called for in the recipe. Also I've added some jalapeno pepper for more heat. The base recipe is tasty, but like most white chilis, a little mild. Steve-Anna's notes for her modifications and a photo of her chili are at the end of the recipe. 1 lb large white beans, soaked overnight in water, drained 6 cups chicken broth 2 cloves garlic, minced 2 medium onions, chopped (divided) 1 Tbsp olive oil 2 4-ounce cans chopped green chilies 2 tsp ground cumin 1 1/2 tsp dried oregano 1/4 tsp ground cloves 1/4 tsp cayenne pepper 4 cups diced cooked chicken 3 cups grated Monterey Jack cheese 1 jalapeno or serrano pepper, chopped (optional) 1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary. 2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness. 3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. 8-10 servings Photo by SA Stephens Notes from Steve-Anna: I love black-eyed peas, and I don't ever remember to soak the beans overnight, so I use canned. I use 2 cans of black-eyed peas and one can of great northern beans instead of the dried white beans. I also use a large red onion instead of white ones. For the chicken, I saute chicken breasts cut in 1/2" strips in olive oil (1-2 tbsp)...I season the meat with my favorite steak seasoning, D.L. Jardine's. It seems to tenderize the chicken and gives just that extra bit of flavor. While I'm sauteing the chicken, I chop it into smaller, bite-sized pieces before adding to the soup. I'm a little shy on cayenne, so I use a little less than 1/4 tsp. |
| White Chili III SUBMITTED BY: Mickie
"Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious." PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min SERVINGS & SCALING Original recipe yield: 12 - 1 cup servings US METRIC About scaling and conversions INGREDIENTS 1 1/2 tablespoons butter 1 cup chopped onion 2 stalks celery, thinly sliced 4 cups cooked, chopped turkey meat 2 (15 ounce) cans cannellini beans, drained and rinsed 2 (14.5 ounce) cans chicken broth 1 (11 ounce) can white corn, drained 2 (4 ounce) cans chopped green chile peppers 4 teaspoons ground cumin 1/2 teaspoon hot pepper sauce, or to taste 1 cup shredded Monterey Jack cheese 2 tablespoons chopped fresh parsley READ REVIEWS (3) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes. Ladle chili into bowls and garnish with shredded cheese and chopped parsley. |
| A big Thanks!!! I am off to the grocery store. |
| Thanks to OES Mommy!
So far, we have tried the first recipie from your friend Steve-Anna. It is fantastic! Was a big hit with all the family. Instead of dried beans, I used canned great northern (time crunch). We will definitely make this often. I will have to try the other one also, but for now, thanks to coming to the rescue!  |
| I've never eaten white chili, but it sounds interesting. Maybe I'll have to try one of these recipes. |
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