Not Quite White Chili
How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.
It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.
Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..
P.S………look for some of my takes on those Vegas recipes we shared from our trip.
- 1 pound dry northern beans
- 16 cups water
- 1 pound boneless skinless chicken breast, cubed
- 2 teaspoons coconut oil
- 1 cup red pepper, diced
- 4 cloves garlic, minced
- 1 medium onion, chopped
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 2 pinches cinnamon powder
- ¼ cup fresh cilantro, chopped
- Place dry beans in a large bowl and cover with water. Let soak over night.
- In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1½ to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
- Serve with shredded cheese, sour cream, and extra cilantro if desired.