NYT has a great recipe. As written, the recipe is rather mild, but it is easy to make it spicier if you desire.
https://cooking.nytimes.com/recipes/1024345-white-chicken-chili
NYT has a great recipe. As written, the recipe is rather mild, but it is easy to make it spicier if you desire.
https://cooking.nytimes.com/recipes/1024345-white-chicken-chili
NYT has a great recipe. As written, the recipe is rather mild, but it is easy to make it spicier if you desire.
https://cooking.nytimes.com/recipes/1024345-white-chicken-chili
Thats pretty orange/red for having such little amount of chili powder. I bet you could add a bit more chili powder if you use a flour roux to thicken it a bit. I like more of a thin gravy chili and usually use corn flour as it doesn't lighten the color and adds flavor, but in this case flour would be perfect. I would also sub out the cayenne powder for jalapeno powder.
Like the ingredients in this one, especially the Greek yogurt instead of cream/cream cheese. Use a variety of fresh peppers in my red chili...would be easy to add them to this recipe.Here's a good basic recipe with plenty of room for customization.
White Bean Chili
Ingredients
2 Tbsp. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
~1 lb cooked cubed chicken
2 (15 oz.) cans great northern beans, drained and rinsed
1 (15 oz.) can navy beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (4 oz.) can diced green chilies
1 Tbsp. chili powder
2 ½ tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
¼ tsp. cayenne pepper, optional
1 cup frozen sweet corn - fire roasted
½ cup plain Greek yogurt
Salt, to taste
Black pepper, to taste
Cilantro, for garnish
Directions
Heat olive oil in a large pot over medium-high heat. Once hot, add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes more.
To onion and garlic, add vegetable broth, chicken, beans, chilies, chili powder, cumin, oregano, paprika and cayenne. Stir to mix and bring to a boil. Then, reduce heat, cover and simmer for 30 minutes.
After 30 minutes, stir in frozen corn and Greek yogurt. Continue to cook until everything is hot, increasing heat if needed. Season with salt and pepper. Serve warm topped with cilantro, if desired.
No reason turkey couldn't be substituted for the chicken. Used a mix of smoked turkey and ground pork in a batch of red about a year ago. Came out great. Won a throwdown here. Can't prove it cause Andy never sent me a certificate :tsk: :wink:Agree. Pierre Franey's Turkey Chili recipe, also found in the Times, can be adapted for chicken (or make it after Thanksgiving, if you have lots of turkey left over).
https://cooking.nytimes.com/recipes/7985-turkey-chili
Like the idea of mashing a can of beans to help thicken the chili.Heath Riles just made one a few days ago. I may make a version of this. Seemed simple enough to try and be able to add or subtract ingredients as needed to your likings. Make one big batch then separate into different bowls and add what you want to figure out what you like.
https://youtu.be/OzYA8oOuZqY?si=I_oRpZPY8eDoTtZ7