Thursday, October 6, 2011

Adventures With White Chili!

I have heard alot of great things about white chili lately. At first I thought it was some crazy stuff. The more I thought about it though, the curiouser I got!

What the heck is white chili anyways?!

I knew I had to give this a try! Last night was a perfect time to do it too. If you use dried beans it does take a bit of preparation the night before.


White Chili

1 onion, diced
4 cloves of garlic, minced
1 pepper, diced
2 tablespoons olive oil
3 lbs ground chicken or turkey
2 lb dried northern beans
1 large can diced tomatoes
2 boxes of chicken stock
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp ground coriander
1 can corn, drained
salt and pepper to taste

The night before soak your beans as directed on the back of the package. You can also save time by buying jarred beans, but we don't care for those.

In a stock pot, heat the oil. Add the onion, garlic, pepper and chicken. When the chicken is cooked throughout, add the remaining ingredients. Bring to a boil. Cover and simmer for about an hour or until the beans are soft. Serve.

I have to say, this was awesome and made the whole house smell great! My husband was drooling walking in the door. I did use a green pepper since we are wimps when it comes to spicy. If you like it spicy, use a jalapeno and a bit of chili powder.

I also made a large batch since hunting season is coming up. Half of this I froze for my hubby to take to deer camp for a quick heat it up meal. I also would recommend having your butcher grind up your chicken for you. I used my grinder to do it and what a pain! Chicken has a very thin membrane that tends to clog the machine. If I grind chicken again, I will do it after it's been cooked I think.

This makes a wonderful fall soup! I will be putting this in the keeper pile!

Now I gotta scoot! I have a little something up my sleeve that I am so excited to try out! I so hope it works. If it does, I do believe it could be compared to finding the secret for world peace!

Of course, I will be back to brag and share!

Posted @ Foodie Friday

14 comments:

~from my front porch in the mountains~ said...

I love white chili! I like your recipe too!
OK. I will be waiting for your cure for world peace :) But, hurry!
xo, misha

Happier Than a Pig in Mud said...

Your recipe looks great Maggie! Love chili and I love soup, sounds perfect:@)

bj said...

Hey.;..this sounds great. I love just about any chili and soup. Now, I am not one for grinding chicken up, tho. NOPE..can't do THAT, but I can get it already ground. :))

Lori said...

What a great twist of a favorite autumn meal Maggie ~ I made chili last week-end so I will keep this to make once the snow flies which I hope won't be soon! xo

Theresa said...

I love white chili! I now make one batch with chicken and one batch with tofu and I throw salsa in ours, so yummy! YOu are such a good cook using dry beans and all the rest of the timely ingredients. I have fooled my famiy into thinking that beans only come from a can and just dump in the salsa. silly hein people! One of the best parts about the cooler weather is more soup for dinner! hope your feeling better with that ol foot of yours! t. xoxoxo

Red Couch Recipes said...

Maggie, this sounds wonderful and would have smelled wonderful! You are quite the gal grinding your own chicken and soaking your beans. Sounds yummy! Joni

Yvonne @ StoneGable said...

Hello my friend! You have been quite the cook...soaking your beans and grinding your own chicken. I am impressed! Maggie, I would love to know what cuts of chicken you used and if you used the chicken skin?
I have a grinder attachment on my mixer and have never used it to grind chicken.
I'm putting this recipe on my menu the week of Oct. 17th, with a link back to your post. Could I use the image of the chili with a photo link? Let me know!
And I am going to try my hand at grinding my own chicken and soaking my own beans.
Thanks,
Yvonne

The White Farmhouse said...

Yvonne - I used boneless skinless chicken breasts. I did slice the breast lengthwise to fit in the grinder. Lucky you to have the attachment! I have a seperate grinder machine since I do grind alot of meat. I wouldn't use the skin since it tends to bind up the grinder even more. Next time I would cut the chicken into chunks. When you are cutting the chicken and notice any white membranes, get those off. They do bind up the machine. This was my first experience with grinding white meat.

Soaking the beans is not a biggie for me. I grew up having them made that way. I like mine "al dente" not mushy so I prefer to soak them. Canned or jarred is too mushy for us. When the beans start to "break up" when stirred they are done!

Of course you can use my pic and recipe! That goes without asking for you! I always get so tickled when I get featured on a blog! I can't wait to see what you think of this! I would say you would like it a bit spicier than us. We are the bland clan!

Ⓙaη @ ฿◎ßßƴ℘ḯη❝﹩ ℬ◎aґdẘαʟк ツ said...

I've never planned so far as the night before, so I end up using canned beans (northern beans), which tastes great. I love the white chicken, although mine does not incorporate tomatoes. It reminds me of a very spicy mexican dish.

Dragonfly Treasure said...

MMM sounds yummy! Can't wait for it to get cool enough to try it.

I love to soak beans overnight...call me weird! Just brings back memories from my childhood ♥

Have a great weekend!
*hugs*deb

Jacqueline said...

Maggie, I just love white chili! Sounds like I need to be cooking it up soon. Love the change in weather so I start craving chili and breads and all those other fattening comfort foods.

Young at Heart said...

Oh my........ I have never heard of such a thing.....does sound utterly delicious!!

Tony Storm said...

this just makes me really hungry

Beth said...

The chicken chili looks and sounds great! We used to have this in the cafeteria at work. You inquired about my morning glories - what variety. Sorry, I didn't keep track. You have a good wknd. I am looking forward to this secret project of yours....
Hugs, Beth