Tuesday, February 1, 2011

Project 31 Day 11: Recipe -- Almost White Chili

 Ok, so today we're supposed to post a new recipe . . . I'm kind of on a soupy trend, so we're just going to keep that going. Why stop when you have a good thing?

 Unfortunately, my camera died just as I set up the prettiest little bowl of chili you've ever seen . . . so, alas, no pic on my end, but if you would like to see photos and the original recipe, look here. Original recipe by Jenna from Eat, Live, Run. 

Ha! I did get a picture! Recharged the camera and snapped a quickie of next night's leftovers! :]

Almost White Chili

  • 1 lb boneless skinless chicken breast, cubed
  • 1 medium onion, small diced
  • 1 T vegetable oil
  • 1 can black beans (or 2 cans if you love them like I do--Chris is not a bean dude, so we compromised)--or 2 cans cannellini beans for a true white chili
  • 14.5 ounces chicken broth
  • 1 4-ounce cans chopped green chilies
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne
  • 4 garlic cloves, minced
  • 1 pint half and half
  • 8 ounce reduced fat sour cream
  • Grated Parmesan to taste (optional)
  • 1/4 cup white wine (optional)

  1. Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. 
  2. If you like, add a splash of white wine--I pretty much never cook chicken without it because it gives it a nice little kick while keeping it moist. I'm probably breaking some culinary rule, but my chicken is always oh so yummy! And it smells FANTASTIC cooking with wine.
  3. Add the garlic and cook for another three minutes.
  4. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
  5. Turn off the heat and add the sour cream and half & half. 
  6. Serve with cheddar cheese and additional sour cream to top. Tortilla chips are a must :]
This was way spicier than I had anticipated . . . but that was mostly my fault--I read 1 tsp cayenne pepper and not 1/4. Ai yi  yi! HOT!!! But, I added a little milk and some grated Parmesan--if something is too spicy, dairy is the best way to battle it, so I dairied away! The result was absolutely FABULOUS!!! Rich, creamy, spicy, and oh so filling.

Chris loved it, despite the fact that it contained beans and green chilis (not his fave), which, you might say, is a big deal :]


  1. This sounded so yummy when I read your post the other day, so it's gonna be for dinner tomorrow! Can't wait!


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