When it’s chilly… make chili.


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It’s been cold here. As in last week it was in the 70’s-80’s, and now mother nature is being all ADD and giving us 50-60 degree weather. Not cool. So I wanted something warm and filling for dinner. Like chili.

I’m not a huge fan of chili, most of the time. I need to doctor it with sour cream, chives, cheese, corn chips, and whatever is being offered. It’s the fact that there are tons of beans. I don’t like the texture of whole beans. They’re often mushy or grainy, or the skin comes off and feel like a weird popcorn hull stuck in my teeth. It’s just not fun.

I’m also trying to eat better, and ensure me and my current beau consume more fiber.

Now, chili is an excellent food, filled with fiber and deliciousness. But since I can’t stand standard meaty tomato chili, I thought back to chili I’ve liked.

My ex’s family had one recipe that I tended to enjoy- “Creamy White Chili”. It involved half and half, chicken broth, northern white beans,  chicken and green chili peppers in a can. That’s pretty much what I remember.

Now, I looked up a recipe, well, a few recipes, and glanced at the ingredients. A few extra ingredients I didn’t remember emerged. Oregano, Cayenne, Cumin, Chili powder, sour cream and salt. Since most recipes had varying amounts of each ingredient I went ahead and guessed. This is what I came up with!

 

 

Fiber-filled Creamy White Chili!

Serves: 4

1 lb. chicken breast, cubed

1 large clove garlic, minced

2 cans great northern beans

1-2 cans chopped green chiles (I put in one, two would be delicious as well)

1 14.5 oz can chicken broth

Dash cayenne (a shake or two is good.)

Dash Cumin (one again, a shake or two is good)

A few dashes Onion powder (you could use onion in this, but I don’t like cooked onion. If you do, add half an onion in with the chicken in step 1)

Pinch salt (I like sea salt, use what you have)

Dash of hot sauce (It worked for me, if you don’t want it, that’s ok too)

8 oz sour cream

1/2 c. half-and-half

Cheddar cheese and corn chips for topping, if you like it.

 

-Cook your chicken in large soup pot in a smidge of vegetable oil until it’s pretty cooked on medium high heat (then you don’t have to dirty two dishes. Hooray!) You’re looking for no pink on the outside.

-Reduce heat to medium, and toss your garlic in. Cook for about 2 minutes or until it smells yummy. While it’s doing it’s cooking thing, grab your handy-dandy magic bullet and take one can of those great northern beans. Throw it in, goo and all, and give it a whirl until it’s an off-white-kinda-pinkish paste. You’re looking for completely obliterated, so let it run for about 30 seconds. It adds fiber without all the yicky beans. If your kids or husband or boyfriend or whatever doesn’t like beans at all, do it it all the beans. They’ll never know the difference.

-Dump your chicken broth, chiles, and all the beans into the pot and season with your cayenne, chili powder, cumin, salt and hot sauce. Put it down to a simmer and let it do it’s thing for about 30 minutes. Yes, it’ll smell yummy. Yes, you’ll want to dump the rest of the ingredients in and eat it right now, but don’t. Seriously.

-After 30 minutes is up, turn off the heat and let it chill for a bit. Like, 2 minutes. Give a stir as you wait. You just want it to cool down a smidge so the dairy products don’t throw a hissy fit and curdle when you add them.

-Dump in your sour cream and half-and-half. Mix thoroughly and give it a taste. If it’s yummy, dish it up and serve. If it needs a little something, find whatever that something is, and put it in.

Toppings that are awesome with this include: Fritos, shredded cheddar cheese, more sour cream, avocado, and chopped tomato. Anything works, really.

So there you are. Creamy white chili.