I wasn’t planning to write about my recent chicken + white bean chili recipe makeover. It seemed too modest an innovation to warrant a post. But now that Ann Arbor is in the midst of a cold snap, it seems the right moment to do this. Plus, Carolina suggested that I actually communicate how to make something once in awhile, so I oblige her here (even though it’s probably 40 degrees warmer in Barcelona. No fair!)
Chicken and White Bean Chili
(Heavily modified from a recipe on Epicurious)
3-4 red bell peppers, or a mixture of red, orange, and yellow
1/4 cup (1/2 stick) butter
2 large onions, chopped
2 green bell peppers
1/3 cup all purpose flour
4 cups low-salt chicken broth
2 cups half and half
4 cups shredded cooked chicken (4 poached breasts should do it)
1 can garbanzo beans (14 oz), drained
2 cans cannellini beans (14 oz), drained
2 cans green chillies
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo salsa
- Char red peppers over gas flame or in broiler until blackened on all sides. Place in large bowl and cover; let stand 10 minutes. Peel, seed, and chop peppers. Set aside.
- Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, 10-15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add beans and roasted peppers, shredded chicken, chillies, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes.
- Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve, preferably with a Corona or Dos Equis garnished w/ lime.
This recipe is endlessly modifiable. Try roasting annaheims instead of red peppers. Add corn kernels. Serve with cornbread. Or cut up some corn tortillas into strips, fry them in oil, sprinkle with salt, and place them ever so artfully on the chili.