I love a good hearty chili. Vegetarian, traditional, or this white chili it doesn't matter. I also love one pot meals. Hearty and satisfying; easy to throw together and heat up well for leftovers the next day. White chili is Ryan's favorite, and I've been working hard on a recipe that lives up to his expectations. I think I've finally got it.
Although this recipe has a few canned items, I try to use as many fresh ingredients as possible. Not that I'm opposed to canned goods, but they do increase the sodium content of the dish considerably.
I start this chili by roasting the peppers. With a gas stove, simply set the jalapeno and poblano peppers over the flame and turn frequently until the skin is blackened and the pepper is roasted. If you have an electric range, the broiler works just as well. Once blackened, put each pepper in a small dish and cover with plastic wrap.
Sauté one diced onion, one clove of minced garlic, and three diced tomatillos in a large pot until softened. Add two diced tomatoes.
Peel roasted peppers and finely dice. Add both to the pot. You may wish to wear gloves when peeling and dicing roasted peppers as they can irritate your skin otherwise. If you do not have gloves, be sure to wash your hands well afterwards and whatever you do, don't touch your eyes! I've made this mistake...
Add canned beans, drained and rinsed well. Depending on how thick or thin you prefer your chili, add 1 1/2 to 2 cups of chicken stock. Stir in shredded chicken and 1 can of refried beans. Season with cumin powder, chili powder, and salt and pepper.
Simmer for 15-20 minutes or until heated through and flavors are well developed. Serve with a bit of shredded cheese and a dollop of sour cream if desired.
This chili recipe has just the right amount of spice for Ryan and I. If you prefer a bit more, you can adjust the chili powder accordingly.
After several attempts for the "perfect" white chicken chili, I think I've struck gold. Ryan and I enjoyed this so much we ate every last bit of the leftovers the next day!
White Chicken ChiliBy Land of Noms, November 7, 2014
- 1 jalapeno pepper
- 1 poblano pepper
- 1 onion, diced
- 1 clove of garlic, minced
- 3 tomatillos, papery peel removed, rinsed, and diced
- 2 medium tomatoes, diced
- 1 15 oz can of pinto beans, drained and rinsed
- 1 15 oz can of canellini beans, drained and rinsed
- 2 cups of chicken stock
- 2 cups of shredded chicken
- 1 15 oz can of refried beans
- 2 tablespoons of ground cumin powder
- 1 teaspoon of chili powder
- salt and pepper to taste
- Roast jalapeno and poblano pepper over a gas burner or under broiler until charred on all sides
- Place peppers in a dish and cover with plastic wrap, set aside
- In a large stock pot or dutch oven, saute diced onion and minced garlic in a few tablespoons of oil until softened
- Add diced tomatillos and tomatoes
- Peel peppers and remove ribs and seeds, dice finely and add to pot
- Add pinto and canellini beans
- Stir in shredded chicken and add 1 1/2 to 2 cups of chicken stock
- Stir in canned refried beans
- Season with cumin, chili powder and salt and pepper
- Simmer over low heat 15-20 minutes or until heated evenly and seasoned through
Useful kitchen tools for this recipe:
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