(This article first appeared in the January print edition of the Hendersonian.)
One of my favorite things about the colder days of fall and winter is making a pot of chili. Whether a traditional red chili or this white chicken chilli. From the warm scent of the cumin to the first bite, it promises to take the chill off.
The ingredient heat can be adjusted by changing up the poblano pepper for green chillies. Beat the winter chill with bowl of chili.
White Chicken Chili
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
1 poblano pepper, diced
3 garlic cloves, finely chopped (3 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
1 (32 oz.) carton chicken broth
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
3 (15 1/2-oz.) cans white beans (such as navy beans), drained and rinsed
Toppings: Sour cream, shredded Monterey Jack cheese, chopped fresh cilantro leaves, sliced green scallions, salsa verde, fresh lime wedges, and chopped or sliced avocado
Heat olive oil in a large Dutch oven over medium-high. Add onion, pepper, and garlic; cook, stirring often, until onion and pepper soften, about 4 minutes.
Stir in chicken, broth, cumin and red pepper flakes, seasoning mix, and 2 – 3 cans of the beans. For a thicker chili, coarsely mash 1 of the cans of beans and stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
