Creamy White Chili

 

  Creamy White Chili.  I am a huge fan of chili, but if I am being honest here, and I always try to be, this creamy white chili is my absolute favorite version. I never tire of it, and yes it uses my favorite source of protein. Chicken.

This is an incredibly flavorful version of a white chili filled with  hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

 

My original recipe made enough to feed 6 to 8 people. I have scaled it down here today so that it will feed only 3 to 4, depending on appetites.

We always like to have it with some rice, so if you are serving it with rice, it will serve 4 hearty eaters for sure!

 

Creamy white chili is a delicious alternative for people who are trying to cut back on their intake of red meats. This is something we all need to do.  I only eat red meat, or try to only eat red meat about every second week or so.

I could probably quite  happily become a vegetarian, except for the fact that I do love a nice steak every now and then, and then there is turkey.  I would miss my turkey dinners. Lets not forget chicken. I do love chicken.

 

And fish . . .  I love my fish.  I haven't been eating as much fish as I was in the UK now that I am back in Canada. My brother in law is not overly fond of fish so its not really on the menu very often.

In the UK, I was eating fish once or twice a week, and then chicken at least 2 or 3 times a week.  You might think that chicken would get boring eating it as often as that?  

But the exact opposite is true.  I never find eating chicken boring in the least. Chicken is such a versatile protein and lends itself beautifully to all sorts of other flavors, textures and cuisines.

 

I grew up in a home where we basically only ate simple food. There was nothing too much out of the ordinary. I think my mother discovered Spaghetti when I was a teenager. 

She would brown some ground beef, add a can of Catelli spaghetti sauce and call it Italian Spaghetti.

A few years later she discovered a recipe for chili con carne on the side of a tomato soup tin and she started making that.  It because a standard once a week meal after that. My father loved it, and what he loved we ate.

 

That was the height and length of culinary adventure in my growing up home.  Once I was an adult and ventured out into the world myself, I discovered an abundance of  flavors, and cuisines, and I fell in love with taste!

I don't think there is a cuisine that I have not embraced and enjoyed.  Not yet anyways!

If I had to pick a favorite cuisine I don't think I could pick just one!  I love the curries of India, and the flavors of Mexico.  

My heart skips a beat when I see an Italian Cannelloni, or a hearty ragu . . .  and don't get me started on Chinese!   I ate my first Thai food when I was in the UK and fell in love with their green curries.  Oh my, love at first bite.

 

We are all more than familiar with red chili dishes, but have you tried a white one yet?  Prepare yourself!  White chili dishes are even tastier than red.  At least they are to me!!

The way the flavors blend beautifully together, with nothing actually slapping you in the face.  The heat is there but it is subtle and goes incredibly well with the creaminess of the dish.

You begin by sautéing some chicken in a bit of oil along with some onion. Once the chicken is cooked through a special blend of seasonings is added.  Cumin, oregano, garlic, and a bit of salt.

 

After that a quantity of stock is added.  Try not to use one which is overly salty.  To that you add some beans and green chilis. Oh how I missed canned green chilis when I was in the UK.  They are so convenient. 

If you are in the UK however, you can simply add several chopped fresh jalapeno chilies when you are sautéing the chicken and onion. Leave out the seeds if you don't want a lot of heat, and do make sure you wash your hands carefully before touching your face afterwards.

The white beans themselves are a bit creamy. You can use haricot or white cannellini beans, I use a good tinned variety.  Do make sure you rinse them well.  This gets rid of any tinny flavor and any excess starchiness.

 

This all gets simmered together to meld the flavors. Oh my, does it ever smell good when it is cooking.

More creaminess comes from the use of sour cream and real cream.  These two ingredients also add a special rich quality to the dish, but not overly so.  Just pleasantly so. They get added at the very end. Try not to boil them.  Just heat them through.

Altogether this is one very delicious, hearty and satisfying meal.  Especially if you serve it with some steamed rice.  I also like to serve corn muffins or bread with it to round out the meal.

We like it topped with cheese, but you can also add some chopped avocado if you wish, crumbled tortilla chips, etc.

I think your family is bound to really enjoy this simple, yet hearty version of chili. In fact I would be most surprised if they didn't!  

 

Creamy White Chili

Yield: 3 - 4

Author: Marie Rayner

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This chili makes a nice change from the red kind with beef. A fabulously tasty combination of chicken, green chilies, haricot or white cannellini beans, cream and sour cream. Its delicious!

Ingredients

• 1/2 TBS vegetable oil
• 1/2 pound boneless skinless chicken breasts, cubed
• 1 small onion, peeled and chopped
• 1 cup (240ml)  of chicken broth
• 1 (15.8 ounce/450g) cans of haricot or white cannellini beans, drained and rinsed
• 1 (4.5 ounce/120g) tins of chopped green chilies, undrained
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 4 ounces (scant cup/115g) of sour cream
• 1/2 cup (120ml) of whipping cream
• 1 cup (120g) shredded Monterrey Jack or medium cheddar cheese
• Chopped fresh cilantro (coriander) to garnish (optional)

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and chicken. 
2. Sauté, stirring, for 10 minutes, until the chicken is done. 
3. Stir in the salt, garlic powder, and oregano. Cook and stir to coat the chicken with the spices. 
4. Add the haricot beans, chilies and chicken broth. Bring to the boil, then reduce the heat and simmer for about 30 minutes. 
5. Stir in the sour cream and whipping cream and heat through. 
6. Spoon into heated bowls and top each serving with some grated cheese and some chopped coriander if desired. Delicious!
7. We also like to enjoy a bit of cooked rice with ours which makes it even heartier.

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