18 March 2013

Hearty White Chili


Simple, rustic, hearty, and healthy, this white chili recipe is one of my favorites and I'm amazed at how delicious it is every time I eat it.  The term "chili" is used loosely here since this is more of a soup (the liquid is brothy and thin as opposed to the thick, heavy liquid in chili), but I don't know what else to call it. It's adapted from a basic white chili recipe found in a Betty Crocker cookbook, but I've added fresh cilantro and lime, different types of spices, and other add-ins. It doesn't much resemble the original, but I love it.  I cook this in my cast iron pot--everything tastes better in cast iron cookware--but you can use a basic soup/stew pot and it will still be delicious. Serve with lightly toasted flour tortillas, tortilla chips, or corn bread and you've got a beautiful, rounded meal.







Hearty White Chili
1 1/2 Tbsp. butter or margarine
1 clove garlic, minced
3/4 Tbsp. onion
1 tsp. cumin
1 tsp. hot chili powder (or 2 1/2 tsp. mild chili powder)
1tsp. basil
1/2 tsp. paprika
1/4 tsp. ground clove
1 1/2 Tbsp. tomato paste
3 C. chicken broth
1 can great northern beans
1 can black beans
1 lime
3/4 C. to 1 C. cilantro,chopped
1/2 C. corn, cooked
1-2 C. chicken, cooked, shredded (optional)

1. Melt margarine in large pot and garlic. Saute until aromatic. Add remaining dry spices,  tomato paste and 1/2 cup broth. Stir until smooth and paste-like (add more broth if necessary).  Cook for about 4 minutes until spices are aromatic and tomato paste begins to caramelize.
2. Add beans, broth, 1/3 cup cilantro, and juice from 1/2 lime.  Stir well.
3. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
4. Add cooked, shredded chicken and corn. Cook for an additional 15 minutes.
5. Stir in remaining cilantro and juice from remaining lime half. Remove from stove.
Serve immediately with toasted flour tortillas or tortilla chips.

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