White Chili

I enjoy a good bowl of chili. It's filling, comforting, flavorful...sometimes spicy. It's kinda like an adventure to eat a bowl of chili. Especially when you add a good slice of cornbread.

But I have to admit something here......and all you chili lovers out there, don't be hate'n on me. There's something about White Chili that makes my taste buds sing. I like it better than regular chili. And it's the only chili I like with beans.

You see, I'm not real big on beans.

But White Chili is different. The beans are different. The flavors are different. It's warm, hot, spicy and cool all at the same time. It's a taste bud playground.

I mean...take a look at these ingredients and tell me you don't agree (well...don't really cuz it might hurt my feelings....hahahaha)

Btw...this recipe was adapted from one of those little mini cookbooks you find at the grocery store right at the checkout counter. It's from Pillsbury Slow Cooker. But this night, I didn't have time to "slow cook" it. I needed it ready soon. So I stove topped it

2 boneless, skinless chicken breast halves (or 5 or 6 chicken thighs) cut into bite sized pieces seasoned with salt and pepper
Olive Oil to saute chicken
6 garlic cloves
1 medium onion, diced
1 tsp dried oregano
1 1/2 cups chicken broth, divided
1/2 tsp cayenne pepper (more for more heat)
1/2 tsp cumin
2 14 oz cans of Cannelli Beans, undrained
1 10 3/4 oz can cream of chicken soup
1 4.5 oz can chopped green chilies
Hot Pepper Sauce to taste if desired
Avocado, Sour Cream, Cilantro to garnish if desired

Heat oil and saute your chicken in the pot that you're going to cook your chili in. Remove the chicken and set aside. Saute the onion in the pot....add 1 cup of the chicken broth and de-glaze your pot.

Now this next step is not necessary.....nor is it recommended. But I'm going to share it with you anyway. Don't ask me why.

Maybe just for the adventure of it?

I was checking out Melissa D'Arabian's recipe for White Chili because the name also included Quick Roasted Garlic. I mean....how could that not sound good?

So I tried her "quick" method for roasting garlic and wanted to add that to my chili recipe.

I shoulda known...I mean, if i were thinking logically, it woulda been obvious. But nooOOOOoooo....I did as I was told and then went DUH afterward.

You see, you take your garlic cloves, skins included and put them in a small microwave safe bowl and add 1 tablespoon of oil and 1 teaspoon of water, like so....

Cover, leaving a vent and nuke 'em for about 1.5 minutes, or until the garlic is soft.

They're supposta be buttery soft. I mean, isn't that what roasted garlic is all about? Well....these were just greasy. And its no wonder. I mean, basically they were "boiled" in oil. Wtf? How is that even remotely considered "roasted"?! Really Melissa?

Sooo...just saute the little buggers with the onion, towards the end of that sauteing process.

Now...back to business. Return the chicken to the pan and add the remaining ingredients (don't forget about that other 1/2 cup of chicken broth), except for the green chilies, hot sauce and garnishments.

Simmer for about 30 minutes, stirring occasionally.

Just before serving add the green chilies and optional hot sauce (I opted out)

Serve and top with avocado, sour cream and cilantro or anything else you can think of that would enhance your dining experience.

Want some?