We love chili when cooler air hovers, and it doesn’t matter if its white or red. As a matter of fact, I prefer white. I make this when rotisserie chicken goes on sale, and good fortune preceded this storm, so yay! We’re in luck, because a storm is rolling in, and the forecast calls for a solid week of rain and I’m just about to hit the kitchen. If you’re new to white chili, here’s my recipe.
· one shredded chicken
· 1-2 chopped onions
· 2 cloves garlic
· 1 can green chilis
· 1 can diced jalepenos to taste
· 2 tsp cumin
· 2-3 cans chicken broth
· 3-4 cans navy beans
· pint of cream or evaporated milk
· salt and pepper to taste
I saute the onion and garlic in butter, add all the seasonings and chicken and broth. I like to rinse my beans well in water. I lose the B vitamins, which are water soluble, but I also never get gassy, so it’s worth it to me! Simmer awhile. Add the cream/evaporated milk shortly before serving. I add a dollop of sour cream, some sliced avocado and grated cheese to the top and wowsers!!
Obviously I adore creature comforts, and this satisfies. Complete the meal with some cornbread and you’ve got a rib-sticking heart-warming dinner. As Julia would say, "Bon Appetit!" Or as we’d say it in my neck of the woods, “Grab, root and growl!”