White Chili

White ChiliIMG_20130904_220823_469-300x225

12 Shallots, chopped

2 tbsp extra-virgin olive oil

2 peppers (jalapeño for mild, serrano for medium or habanero for hot)

3 cloves garlic, minced

6 cups low-sodium chicken broth

3 tbsp all-purpose flour

(you can substitute whole wheat flour but be sure to experiment. It is usually best to use 75% of the flour that a recipe calls for when substituting whole wheat flour).

1 cup dry white wine (I am using Kendall Jackson Chardonnay but if you are not a wine drinker you can find single serve sizes of Sutter Home Chardonnay).

4 cups shredded cooked chicken

1/2 tsp cayenne pepper

1 tbsp chili powder

1 15-ounce can navy beans, undrained

Kosher salt

Black pepper

1 10-ounce box frozen chopped spinach, thawed, squeeze dry

3/4 tsp smoked paprika

1/3 cup heavy cream

1-2 cups grated Monterey jack cheese


Preheat the broiler

Cook shallots in the olive oil in a large saucepan over medium to low heat until carmelized.

Meanwhile, place the peppers on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes.

When cool, peel the peppers, stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.

Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine.

Simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted peppers, broth, chicken, chili powder, cayenne pepper, beans, salt & pepper to taste. Return to a simmer.

Simmer about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt & pepper. Garnish with cheese.

For a tailgate party – out chili in a crockpot to keep warm & stir occasionally.

This is a fun recipe to experiment with.


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