White Chicken Chili

Now that October has arrived we enter the cooler phase of outdoor events here in Northern Indiana. Large fires and food to warm the belly are almost mandatory. One of the best ways to keep the cold away on a frosty night is a yummy batch of chili. Usually I make it meaty, thick and spicy. I don’t use beans unless I’m creating a large batch and need to make it go farther. Soupy chili with lots of beans has just never been my cup of tea.

Recently, I set out to create a white chicken version to expand my horizons. Ironically, after a couple of experiments, the culinary Gods spoke and I found that making a thin chili loaded with beans was the best way to make this type of dish.

This recipe features the Italian cannellini bean, which after a long simmer provides a rich, buttery flavor that compliments the chicken. Also, there is no chili powder just jalapeño. Cumin is the star spice and provides a slightly smoky and very distinct flavor. All together, this soupy chili with lots of beans makes for an all star snack on a cool fall evening and completely obliterates, in a yummy way, the thick and meaty version I usually put out on the table.

BEHIND THIS BITE

I really liked this recipe. I like all the stuff that I publish here, obviously, but this dish was one of the best recipes I’ve published in the last couple of months. I was really impressed with the cannellini bean. It seemed to have soaked in the surrounding flavors as it simmered and produced a rich and meaty tastes that sent this dish out of the park.

I have made white chicken chili before, but never with this type of bean and never without the absence of chili powder. It made a difference and I can’t wait to make it again. Another secret to this is the Mexican oregano which shares the same pungent flavor of Mediterranean oregano with the inclusion of a slightly citrus and fennel flavor. I have used it in the last four or five batches of chili, white and red, and it’s a small detail that goes a long way flavor wise. It’s best to sprinkle it in after grinding it with your palms – You’ll never make chili without it again.

Eat well, cook often …

THE RECIPE

Serves 4 to 6; 1 hour
2 lbs Chicken thighs, boneless, diced
1 C Onion diced
1/2 C Jalapeño, seeded, diced
1 Tbs Garlic, minced
4 C Chicken broth
2 Cans Cannellini beans (15.5 oz each)
2 Tbs Cumin
1 tsp Mexican oregano
Optional garnishes: Corn chips, cilantro or sour cream

Brown Chicken
In a soup pot over medium heat cook chicken in a little olive oil until browned and just cooked through, 6 to 8 minutes. Stirring occasionally, salt and pepper to taste. Remove to a paper towel lined plate.

Make chili
Add onion and jalapeno to pot and sauté until soft, 3 to 4 minutes. Salt and pepper to taste. Add garlic, cook 1 minute more. Return chicken then add beans, cumin, oregano and broth to pot. Bring to a boil, reduce heat and simmer for 40 to 45 minutes. Spoon into bowls, then serve. Garnish with corn chips, sour cream or cilantro. (Optional)