10.05.2010

rain = whitney's white bean chicken chili.

Hooray for rain! I'm one of those Californians who love rain, mostly because we don't get enough of it and it's a welcome change from the norm. But, when it's wet outside, I crave Whitney's White Bean Chicken Chili (usually, with a side of cornbread or muffins). It's hearty and smooth, and brings a little heat to the taste buds. And, like most of Whitney's recipes, it's of the easy breezy / healthy variety.

After a last-minute market run (thanks, Z!), we had a big bowl of this delicious-ness on the table in under an hour last night. Our shortcut was buying a pre-cooked rotisserie chicken and shredding it while all the ingredients simmered away and made the house smell wonderfully comforting.  Welcome, Fall - until this weekend, when the weather will be back up in the 80s! In the meantime, enjoy this warm, yummy recipe.

Whitney's White Bean Chicken Chili*
1/4 cup butter
2 large onions, chopped
1/3 cup flour (add more to thicken)
4 cups low sodium chicken broth
3 cups half-and-half (fat free option works)
2 cans 'Great Northern Beans' or white beans
2 tablespoons canned diced chilis
4 cups shredded chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

Melt butter in a large stock pot or dutch oven over medium heat. Add onions and saute until tender, about 10 minutes. (At this point: get your chicken broth and half-and-half measured and ready to go.) Add flour and stir just enough to cook it, but do not to brown. Gradually whisk in chicken broth and half-and-half. Simmer until thick, about 10 minutes. Add beans, chilis, chicken and 5 seasonings. Simmer gently about 30 minutes.

Yields: 10-12 servings.

Whitney and I recommend serving big bowls of the chili with an array of sides, like sour cream, shredded cheese, hot sauce, freshly-chopped cilantro or green onions. We especially love this dish with a side of college football.

*This recipe has been updated, here

1 comment:

Karen said...

I love this recipe---I cook it all the time. For die-hard chili fans it's a welcome change to the red stuff. Yumm! Thanks for the reminder, must make this while it's still cool (before the returning heat this weekend).

Karen