I’m Dreaming of a White Chili

October 30, 2008 | By | Comments (1)

White_chili With the weather dipping below the freezing point for the first time this season, I am now officially craving chili. Although I do love a spicy tomato-based chili, my favorite kind is white chili  with chicken or turkey, white beans and green chiles. There are lots of great versions of white chili, and I often experiment around and combine ideas from several different recipes.

But when I get home from work late and need a quick and easy chili, the White Bean Chili from the All-New Complete Step-by-Step Diabetic Cookbook from Oxmoor House is one I turn to regularly.  It has only 8 ingredients, and they’re all items that I usually keep on hand. If I don’t have cannellini beans, I use navy beans, and if I don’t have an onion, I use frozen chopped onion. I used rotisserie chicken last night, but sometimes I use leftover chicken or turkey. The cook time is less than 30 minutes and it has great flavor for a chili that cooks so quickly.

The real secret to the thickness of this chili is mashing one can of the beans.  Don’t take a shortcut and leave out this step because it won’t be as good.  I also like to "doctor up" this recipe by topping  it with low-fat sour cream or some shredded Monterey Jack cheese.  Stirring in some cheese or the sour cream thickens it even more.  There’s just nothing better on a nippy fall night.   

For some other variations, check out all the white chili recipes on MyRecipes.  Let me know which ones are your favorites.

COMMENTS

  1. Jason

    I LOVE white chili. I started making Southern Living’s Texas White Lightening Chili about 15 years ago. It’s become one of my signature dishes. Friends are already calling to ask when I’ll make the first batch of the season. You’ve inspired me to do it this weekend.

    October 30, 2008 at 8:34 am

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