Yum Peaceful Cooking: White Chili

Wednesday, February 3, 2010

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?


  1. This white chili looks heavenly! I will have to steer clear of Melissa's quick idea for roasting garlic though, but it looks like you pulled this whole dish off beautifully.

  2. Well, our great minds are thinking alike once again. I made white chili yesterday! Except I forgot my green chiles, arggh. It would have been so much better. Yours looks spectactular!

  3. I have been craving chili--especially white chili lately. This looks so delicious! ;-)

  4. Yes, yes, yes, I want some! Where's my bowl?

  5. Oh this sounds so good. I haven't had white chili in a long time. Adding roasted garlic (REAL roasted garlic lol) is a great idea, I'll have to try that! thanks!

  6. Danielle, your white chili looks delicious. I've never made white chili but you've convinced me I should. I always make roasted garlic in the oven and it takes so long. The microwave sounds like a great idea and so much quicker. I'll be using that tip.

  7. When I re-read the roasted garlic, I realized that I must have missed the part that you didn't like how it worked in the microwave. So scratch what I said. I guess I'll have to go back to the slow oven method or I'll saute them with the onions like you did it.

    I don't have a slow-cooker either and have never tried to do their recipes on the stove. Good for you for trying.

  8. I think what I like most about white chili is the cannellini beans...they have become a staple here and are really my favorite bean. Creamy with tender skins..this chili sounds wonderful!

  9. A friend of mine just made the BEST white chili recipe I have ever tasted. I didnt get the recipe, so i am anxious to try this

  10. Mmmm, chili. I'm not a big bean fan either, although my girlfriend is talking me into using some in stuff.

  11. OK, This looks really good! I am going to have to break down and give it a go.. I just love red chili so much that I have never tried white Chili... With Oven Roasted Garlic ;)

  12. I like red chili, white chili, and black & white chili. It's all good to me. Yours looks like a mouthful of tasty comfort food.

  13. There is something about white chili that is super appealing to me as well! Maybe it's the color or how delicious it looks with avocado on top. Not sure.

    Yours looks delicious!

  14. Oh! What a nice chili, like the idea of using white beans and chicken...very tasty and comforting, specially that is cold and rainy :-)

  15. I want some! I love white chili! So creamy and comforting!

  16. Never, ever tried White Bean Chili before but I should since anything tomato or hot pepper is giving my stomach fits lately.

    Your chili looks so good. Love the photos!

  17. i lurve white chili. don't tell my red-meat-loving family, but i think i prefer it to beef chili. your batch looks excellent. :)

  18. There is something on top of the sour cream topping in the 1st pic that looks like a hair! Kind of put me off reading much further...

  19. Thank you for bringing that to my attention. My computer screen is small and my eyes are bad. After zooming in on the photo in my editing program I discovered that it was actually several threads from the cilantro (which happens when you pull the leaves from the stem) but I wouldn't want any else to get the wrong idea so I fixed it. Hope you decide to visit again


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