White chili

 
White chili is what’s up.  Seriously.  So good.
 
I had a whole bunch of leftover Christmas turkey still waiting to be eaten and decided to use it in my favorite white chili recipe.  It was a good call.
White Chicken (Turkey) Chili
Original recipe via Serious Eats found here
  • 1 teaspoon olive oil
  • 2/3 medium onion, chopped
  • 1 cloves garlic, minced
  • 1 seeded jalapeño pepper, chopped
  • 1 can (4-ounce) chopped green chilies
  • 2/3 teaspoon ground cumin
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 can large white beans, undrained
  • 2 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1/2 cup grated low-fat Monterey Jack or white cheddar cheese
1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don’t worry if it’s a little soupy.
2. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of…
3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.
 
 

A couple changes I make/thoughts I have:

1. I leave out the cloves.  I do this for no reason other than I don’t have cloves and the chili still tastes awesome regardless.
2. I use about 1/4 teaspoon of cayenne, always with the fear of going overboard on the spicy ship, but in the few times I’ve made it, it never comes out spicy.  If you like a kick, I’d either up the amount of cayenne or leave the seeds in the jalapeño.
3. I think the addition of zucchini or wilted spinach would be nice.  More flavor and substance plus extra nutrients?  Ain’t nothin’ wrong with that.
4. One time I made this only to come to the realization that I did not have any white beans.  I substituted red kidney beans and it still tasted great.  It ended up looking Christmasy. (:

This recipe is super simple and a definite go-to for something easy, warm, and hearty.

ps – I’m really thinking Joy the Baker’s jalapeno pepper jack scones would go great with this.  Definitely keeping that in mind for next time.

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