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
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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