WHB – White Chili

There is nothing I like better than a big bowl of chili on a blustery fall or winter day. My husband is the champion of regular red chili. As a matter of fact, it’s all he cooks. So, besides the 3 or 4 times a year that my husband makes it, if we want chili, I usually make a white chili. The flavors are different than a red, but they have the same sort of chili feel. Don’t you love the way I spilled the chili on the side of the bowl and didn’t wipe it off like a good chef should? And how my cilantro is a little past it’s prime? No one is going to be hiring me to do any food photography anytime soon! This recipe was adapted from Not Your Mother’s Slow Cooker Cookbook.

White Chili
Serves 6 to 8

1 pound dried great northern beans, picked over and soaked (I just soak them in the soup, and check in the morning to see if I need to add any more liquid)
8 cups chicken broth
2 cloves garlic, minced
2 medium-size yellow onions, chopped
3 tablespoons olive oil
3 boneless chicken breasts cut in half (I used 3 legs and 3 thighs because that is what I had, and I like the extra flavor from the chicken bones)
1 medium-size jalapeno, seeded and minced
8 ounces chopped roasted green chiles
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 cup canned, fresh, or frozen corn
1 1/2 teaspoons salt or to taste

Serve with
shredded Montery Jack Cheese
1/2 cup minced fresh cilantro

Here is where I substantially differ from the recipe in the book (besides using thighs and legs instead of boneless breasts). The recipe in the book calls for several steps, including cooking the beans separate and sauteing and cooking the other ingredient before adding to the pot. One of the reasons I use a slow cooker is so that I can dump everything in it, go to work, come home and eat dinner. So, that is what I did. I dumped everything in the slow cooker the night before (except for the corn). I checked the liquid in the morning to see if I needed to add any more, turned it on low, and left for work. Came home to a house that smelled fantastic! About an hour before serving, I added the frozen corn. I removed the chicken, let it cool a bit, and shredded the meat as I returned it to the pot (it was pretty much falling off the bone anyway). I minced some cilantro, opened a bag of all ready shredded Montery Jack Cheese and dinner was served!

Don’t get me wrong, I love to cook. But sometimes I love to dump food in a pot, come home and have dinner ready. I use my slow cooker twice a week. This is so that I can go to the gym right after work and workout without having to worry about dinner. What a great idea! But it also means that I can skip the workout, come home, change clothes, curl up with Scrappycat and have a nice nap until about an hour before dinner. Life is good.

This is my entry for Weekend Herb Blogging hosted by the lovely and talented Kalyn at Kalyn’s Kitchen. And again, it’s cilantro for the zillionth time. Sorry people, I love my cilantro.

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Comments

  1. says

    No complaints here, since I also love my cilantro. I’ve been curious about that cookbook, and this recipe looks great! I’m also much more fond of white chili than the red type.

  2. Pam says

    Kalyn, at first I had my doubts about the cookbook, but it is starting to grow on me. Most of the recipes need a little tweaking, I think. Like in this recipe, she has you cook the chicken first, and then add it, why?

  3. says

    Looks tasty, looks easy, what could be better. I completely agree with substituting thighs and legs for the chicken breasts – dark meat has such better flavor than white. Mmmmmmm.