Wednesday, December 4, 2013


It's now December, which means it is officially chili weather.  Yes, it was 60 degrees outside today, and the high tomorrow is 67.  Whatevs, I made chili, and it was GOOD.

My sister stopped by for dinner, and after finishing her meal commented, "Wow.  That had a lot of great flavor.  I was expecting it to taste really boring!"  I guess her prior experiences with white chicken chili were not so great.  Sister, you are WELCOME!

Now, white bean chicken chili can be broth based, or it can be a thicker, stew like chili.  I went for the latter with this recipe.  If you'd like it to be more brothy, read the detailed instructions.  Here we go!

First, cook chicken and break into smaller pieces.  Add diced onions and seasonings.

Next, pour in stock, chiles and drained beans, then cover.

Bring to a boil, then simmer for 25 minutes.  If you'd like a less liquidy chili, simmer uncovered.

After 25 minutes of simmering, your chili may look like this:
That was a bit too brothy for my taste, so I added refried beans.  It sounds weird but it really binds it up, and both people I served this meal to tonight didn't believe there were refried beans in it!  I've added anywhere from 1/4 a can to the entire thing, depending on how much I wanted the chili to thicken up.  I used the entire can this time.

Perfect.  Thank you, refried beans!

These rolls were SO GOOD with some melted butter brushed on top before baking.


1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
3 cloves minced garlic
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne (less or more, depending on your spice preference)
2 cans chopped green chiles, 4 ounces, undrained
26 ounces chicken stock
4 cans white cannellini beans, 15.5 ounces each, drained and rinsed
1 can refried beans

Heat olive oil in large stockpot over medium heat.  Add chicken and diced onion.  Break chicken into smaller pieces as it cooks, until it is no longer pink.  Add garlic, cumin, chili powder, salt and cayenne.  Stir and cook for about 2 minutes.  Pour in chiles, chicken stock and white beans.  Cover and simmer for about 25 minutes.  For a less brothy chili, simmer uncovered.  To thicken chili, add refried beans by the spoonful, stirring constantly as it simmers.  Top with shredded cheese, sour cream and/or hot sauce.

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