WARNING: This is NOT a recipe for calorie-counters, scale watchers, or anyone else not wanting to feel glorious remorse after eating a heaping bowl full of this creamy, deliciously fattening chili.
That being said, ohmygosh this chili is so good. The cream... the butter... the spice... the cream... the cream... Ohhhhh my. I have the firm belief that even in a healthy lifestyle, if you deprive yourself from the things you love completely then you're not only more likely to try to fill the cravings with an abundance of just "okay" food (making you consume probably the same amount of calories, but not having the satisfaction), but you're also going to be a lot sadder. Who wants to never enjoy a piece of cake again? If I can't have my penne vodka from my favorite Italian restaurant every once in a while, well I might as well just end it. Bryan incorporates a "cheat day" into his diet every week or so, which he says helps him regulate his metabolism. It's been working for him, so I'll buy that. Especially if it means I get to cook this.
White chili is something I've never tried before. Because of this, I deeply regret the years I have spent without it. It's just too simple to make, filled with hearty beans and chicken, and engulfed in a creamy spiciness that not even the best enchilada in town can compete with. Though the days are getting warmer, I still won't let go of these wonderful wintry warm belly fillers. This recipe is fully customize-able where sauteed peppers, varied beans, different cheeses, and other spices may be added or subtracted according to your tastes. Go crazy. And embrace the satisfying feeling of eating a bowl of happiness.
White Chicken Chili
Ingredients (Serves 12)
- 1 onion, chopped
- 1 tsp, minced garlic
- 1/2 cup flour
- 1 cup butter
- 4 cups half and half
- 1 1/2 cups of chicken broth
- 2 cans great northern beans, drained and rinsed
- 1 can navy beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 3 (4 oz) cans chopped green chilies
- 4 boneless skinless chicken breasts cooked and sliced into small pieces
- 2 cups grated Monterrey Jack cheese
- 1 tsp. Tabasco sauce
- 2 tsp. of chili powder
- 1 tsp. cumin
Instructions
Cook onion and garlic in 2 tbsps. butter until soft, not brown. Set aside.
Make a roux by melting the remaining butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste.
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