Many times I have morned the loss of some sort of food item that I thought I would never find here in Norway. Most of them I have let go of, knowing that I need to embrace these cultural differences and use them to make me a better cook. But, every once in while I get a delightful surprise and discover one of these long lost joys hidden amongst the shelves of one of my local grocery stores. Every time I find something new I have to resist the urge to jump up and down, squealing with glee. Some days I am able to cooly reach over, keeping my face precariously still so that there is not even a twitch to show how excited I really am inside. Other days I just cannot contain myself. When I finally discovered some canned green chilies at a newly found grocery store, I didn’t even have time to think before I yelped out a “yay” and let loose with a little hop (to my own horror). I cannot say this emphatically enough: I HEART GREEN CHILIES!
One of my favourite uses for green chilies is my Mom’s recipe for White Chili. This has been a favourite of mine for years. And, since my husband doesn’t care for the ground beef-tomato version (I know, shocker!), this is what I make when we are in the mood for chili. I must admit that I do enjoy the regular old chili myself, but if I was given the choice I would almost always choose this one. It is soo flavourful, spicy, creamy and comforting. And, no tomatoes! Great for those of us who get indigestion just from glancing at a tomato.
I like to serve this with tortilla chips. In fact, they replace my spoon. I also think that Smitten Kitchen’s Jalapeno-Cheddar Scones would go marvellously with this. I haven’t made them yet, but they are very high on my to make list.
If you are in the need for a chili-change-up I highly recommend that you give this recipe a try, and let me know what you think!
White Chili
- 1 pound chicken breast, cubed
- 1 medium onion, chopped
- 1.5 tsp. garlic powder (or 3 cloves, minced)
- 1 Tbsp. oil
- 2 cans (15.5oz each) white kidney beans
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilies
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 cup sour cream
- 1/2 cup half and half
- In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.
- Add beans, broth, chilies, and spices. Bring to a simmer.
- Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate.
Serves: 4
* I often substitute the white kidney beans for butter beans for a richer flavour.
* If you are in a pinch you can chop up some canned jalepenos in place of the green chilies, but only put in half the amount.
* If you do not have enough broth, use enough water to substitute and add some chicken bouillon.
* You can sub half whipping cream and half milk for the half and half. I have also made it before with regular milk and soy milk. Tastes just fine it’s just a little more soupy.
* This is not one of those chili’s that you want to have simmering on the stove all day. I would not let it simmer for longer then 30 min. or it will loose most of it’s flavour.
Yay:) I’ve been wanting to try a white chili…I’ll definitely try this one:) I LOVE that you did a little hop when you found green chilies! Love you Cher!!
I’ve never made white chili- I think I’d love it. Tomatoes and I don’t get along really well.
Your photo is perfect!
that is soooo creamy–it’s not at all what i envision when i think of white chili but it’s what i want to eat IMMEDIATELY!
Cheri – I’m going to miss your Daring Cooks posts! However, with ones like these here, I think I can deal ;D. This chili looks amazing! Such great flavours, and so very creamy!
I’ve never tried or seen a picture of white chili before. That picture looks so creamy and yummy! I’m bookmarking this for later in the week. Think it’ll be good without the beans though? We don’t really do beans around here. My kids and husband are picky picky!
I think it would still be great without beans! It will be more like a soup then a chili.. but you’ll still get all those delicious flavours. Let me know how it turns out.
Looks nice, I just might have to try it! I love how food can be memories for people.
Nice Blog! I know this was an old post, but here’s a chili idea for you. I’ve made a similar chili with boneless, skinless chicken thighs, with a mild red chili powder, paprika, cumin, oregano, garlic, onion and white beans (not all chili recipes require tomato- in fact, some cooks are adamant about not using tomato or beans). I often make a white bean chili w/o meat.
The easiest way to deal with boneless, skinless thighs is to lay them on a sheet pan, season, and bake for about twenty minutes. Much easier to cut up when they’re cooked. Add the pan juices the chicken stock, saute the onions and herbs/spices then add the chicken, stock and beans and simmer for about a half hour. Serve crema/creme fraiche/sour cream and scallions on the side to mix in to taste. This reheats beautifully plus it’s almost impossible to overcook chicken thighs.
Sounds delicious Philip. Thanks for the sharing your tips!
Looks like I know what to make for dinner tomorrow night! Thanks for the great tips! I am beginning to love your blog, keep them coming :)
Cheers,
Patty
I just want to say thank you for this recipe. I live with 4 other room mates and one is a culinary bungee jumper. She made your white chili one night, never having had any chili making experience before and it was a huge hit. Everyone in the house loves this recipe. I noted it seemed more like a chowder than a chili, but it was so delicious I didn’t care after the first bite. Now I am going to have fond memories of this wonderful chili and keep the recipe handy to make myself. Thank you so much for sharing.
~Darleen D.
I’m so glad to hear that! I love how food can spark memories of times past. So glad I could be a part of it. :)
Fantastic dish, I’ll be trying this tonight! Thanks for sharing a hidden treasure of deliciousness!!
I just have to say that your description of giving up on finding things in Norway and occasional excitement at stumbling upon something is EXACTLY how it is for me in Poland. Exactly. Love that! Being so far away from home has forced me to learn to REALLY cook, since I don’t have a lot of the prepared ingredients. I love it. (for example, I can’t believe how much I used to love anything made with cream soups like potatoes, enchiladas, casseroles etc.). Now it just seems kinda gross.
I agree, it has totally changed the way I cook, and made me a lot healthier too. :)