Jerseygator's Blog


White Chicken Chili

Posted in Cooking by jerseygator on February 28, 2010

I like this recipe as it’s a departure from my award-winning Texas Chili, which is tomato based and made with sirloin.  Now keep in mind, I don’t usually cook using a standard recipe.  So the quantities you use may vary, depending on your palate, and are meant as a rough guide.  That said, here’s my attempt at a written recipe…

  • 1 tablespoon olive oil
  • 1 medium onion – chopped
  • 4 mild peppers from your garden, such as banana peppers ( or 2 small cans chopped green chiles) – chopped
  • 1 small red pepper – chopped (the color contrast is nice)
  • 1 or 2 fresh jalapeno peppers – diced
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1/8-1/4 teaspoon cayenne pepper (careful, a little goes a long way)
  • 3 15-ounce cans great northern or cannellini beans
  • 4 -6 cups homemade chicken stock or broth
  • whatever chicken you have, cut or pulled into small chunks (about 4 cups?)
  • Optional – 1 or 2 teaspoons of lime juice
  • Optional – 1 or 2 teaspoons of vinegar (red wine or cider works well)
  • Optional – mix up some corn starch to thicken the chili

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in peppers, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add the chicken and any or all of the options and cook for 5 minutes more.

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