I put a pot of white chicken chili on the stove to simmer.

I don't know why I'm in the mood for such a cold-weather dish on a warm-ish day like today, but I guess that's what I'll be eating. I'm heating this pot up a bit - jalapeno, green chilies, cumin, and cayenne pepper. I also added a little bit of ditali pasta to go with the great northern and white kidney beans. I think it's going to be pretty good!

Make enough for everybody! :9

My mother, God Bless Her, made the worst chili ever when we were growing up (essentially ground meat+kidney beans+tomato soup), and I always attributed that to her being from PA and not knowing any better. You are the exception to that theory, Bunny. The purists may quibble but at least you've got some heat goin' on. :thumbsup:

I know all about Pennsylvania chili - bland and blah indeed. Our mothers must have had the same recipe!

...if we only had a poster by the name of: white-chicken-chili : - I put a bunny in a pot on the stove to simmer.

Too bad we're not allowed to have sock puppets or I'd register as white-chicken chili and post just such a thread! :thumbsup:

'I put myself in a pot on the stove to simmer?' :crazy:

;)

:D :hi: CMW!

is there anything else you put in it besides the beans and chilies? I'm all about one pot cooking nowadays. And what cut of chicken do you use--just the breast? Sounds like it would be good with boneless thighs.

I throw in chopped onion, minced garlic, and a little bit of carrots and celery, chicken soup broth, and chopped fresh parsley. I just sampled a bite, and it's really delicious!

you have the recipe to share ? It sounds yummy

KC

White Chicken Chili

3 skinless boneless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, remove seeds and ribs and chop into small pieces
1 4 oz. can green chilies
2 cups (combined) diced carrots and celery
1 15 oz. can great northern beans, drained
1 15 oz. can white kidney beans (cannellini), drained
1 cup of ditali pasta
2 14 oz. cans chicken broth
1 tsp ground cumin
1 tsp cayenne pepper
handful of chopped fresh parsley

In a large pot, saute chicken, jalapeno pepper, onion, and garlic in oil until chicken is no longer pink. Add remaining ingredients, bring to boil, then reduce heat, cover, and simmer for
1 - 1.5 hours.



If I were to make this again, I would precook the ditali pasta, and wait until 30 minutes of cooking time left before adding it. I put it in uncooked, and I think it made the chili just a little too starchy for my taste. I wondered about that at the time, but decided to go ahead and add it at the beginning anyway. Live and learn, I guess.

In terms of heat: I think this recipe is pleasantly hot. It's not timid, but it's also not so hot that your nose starts running and your eyeballs are sweating. You can add and subtract the jalapeno, cumin, and cayenne pepper to suit your tolerance for heat.

In most of the recipes I saw for this, sour cream and shredded cheese was added to each bowl at serving. Since I'm trying to watch my diet (again :eyes:) I decided to skip this step.