We love chili when frigid air hovers, and it doesn’t matter if its white or red. As a matter of fact, I prefer white. I make this when rotisserie chicken goes on sale, and good fortune preceded this storm, so yay! We’re in luck, because I’m just about to hit the kitchen.
If you’re new to white chili, here’s my recipe.
- one shredded chicken
- 1-2 chopped onions
- 2 cloves garlic
- 1 can green chilis
- 1 can diced jalepenos to taste
- 2 tsp cumin
- 2-3 cans chicken broth
- 3-4 cans navy beans
- pint of cream or evaporated milk
- salt and pepper to taste
I saute the onion and garlic in butter, add all the seasonings and chicken and broth. I like to rinse my beans well in water. I lose the B vitamins, which are water soluble, but I also never get gassy, so it’s worth it to me! Simmer awhile. Add the cream/evaporated milk shortly before serving. I add a dollop of sour cream, some sliced avocado and grated cheese to the top and wowsers!!
Obviously I adore creature comforts, and this satisfies. Complete the meal with some cornbread and you’ve got a rib-sticking heart-warming dinner. Bon Appetit!