September 30, 2009

White Chili for the chill

Oh my goodness! It's not going to be 104 degrees today?! Break out the scarfs, mitts, and warm chili, because it's in the 70's my friends. Hooray!
Seriously, isn't it funny how after it's been hot for a really long time, like weeks long... make that months long, 78 degrees feels like winter. I'm sure that all of you whom are from the really cold regions just laugh at us Southern Californians with our knitted scarfs and crocheted beanies on when it's a chilly 78 degrees outside.

In anticipation and celebration of Autumn, below is one of my favorite recipes to make, which is White Chili. Not only is it a favorite for Autumn, but it's also a favorite dish I make for friends that are in need of a meal, be it a new baby, recovering from surgery, or just an excuse for a sweet visit. I must say (and I'm not braggin here), that I'm always asked for the recipe after someone tries it for the first time. I'm just sayin. Plus, my Great Aunt Josie whom I haven't seen in some time (lives in Arkansas), reads this blog and really liked my chocolate blueberries recipe post. My mom told her I have a good white chili recipe that she may be interested in. So, Aunt Josie, "This ones for you."

White Chili
It can be made in a pot, dutch oven, or the slow cooker (my favorite).
  • 1/4 cup of Margarine or butter
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • 4 cups of chopped chicken (I like to slow cook 3 to 4 big chicken breasts with 1 can of chicken broth. Once the chicken is fully cooked, I then shred the chicken with a fork and add all of the ingredients for the chili. Slow cook for at least 1 hour after that.)
  • 3 cups of chicken broth (or 2 cups if you used 1 cup for cooking the chicken)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon of dried basil leaves
  • 2 teaspoons of chili powder
  • 1/4 teaspoon ground cloves
  • 2 cans of great northern beans, undrained
  • Tortilla chips and/or rice (optional)
  • Cheese (optional)

1) Melt margarine and cook onion and garlic over medium heat (stir occasionally). Cook until onion is tender and clear.
2) Add remaining ingredients except cheese, chips, and/or rice. Stir.
3) If you are cooking the chili in a pot or dutch oven, bring chili to a boil then reduce heat to low. Simmer for about 1 hour. For slow cookers, the longer you slow cook the better it will be.
4) You can serve it with tortilla chips or rice. My kids love it poured on top of white rice. Add cheese if you please.

If you are making it for kids you may want to leave out the onions and basil. My kids freak out when they see "leaves" floating around in their chili. Or, like the other day when my 3 year old asked me, "Mom, why you eat weaves?" I was eating a salad. I wuv weaves =)




Jenny said...

I am SO trying this recipe! Thanks

jacqueline said...

Sounds like a really good dish! I will give it a try! Thank you so much for sharing! Have a lovely merry happy day and love to you!

Trudy Callan said...

Thanks for the recipe. It sounds delicious.

yodafatkitty said...

Gotta love the fall! Great time to bring out the soups & stew recipes!

I think I'll try this as well, thanx!

Mary said...

That's what I love about the fall - soups, stews and chili. Thanks for the recipe!

Anonymous said...

Just made this for dinner and it was so yummy! Thanks for the recipe.