a white chili introduction

A special note to readers: this is Dan’s first blog post, so kindly cut him some slack if it’s not up to the literary caliber you’ve come to expect here. He promises that the joy you’ll get from tasting his culinary creations will more than make up for any deficiencies in his quality of writing.

Over the last few years, I’ve really come to enjoy cooking. This is most likely a result of my moving away from readily available sources of delicious, prepared meals that I had come to expect. My mom had always done a good bit of the cooking growing up (with a few Hamburger Helper nights hosted by Dad), and when I moved off to college, it didn’t take long to get used to the mediocre but acceptable food available at Indiana Wesleyan’s cafeteria. Rather than continuing the trend downward after graduating college, my taste buds implored me to begin a journey to discover something better.

I started small, and the early days were difficult. A simple $10 rice cooker and steaming tray with some basic frozen ingredients from my dorm room fridge was all I had. I geeked out and started to read up on all the different things I could make with a rice cooker (believe it or not, this includes baking a cake). Between that and watching Paula Deen and Alton Brown while I worked out, I began learning more about cooking techniques. By the time I moved into a house with a real kitchen, I was excited to try out some of my newly discovered techniques.

Since then, I’m always eager to explore new ingredients and tastes. As I try some of these new recipes out, I’ll certainly have some failures, but I’m more than happy to share my successes and tidbits of advice with you.

That said, let’s start things off with one of our favorites! This recipe comes from our awesome Aunt Robyn. While chili is often thought of as a staple of winter, this is so delicious that you’d better believe we’ll be enjoying it even with the hot summers in St. Louis.

Aunt Robyn’s White Chili

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, diced
1.5 tsp garlic powder
1 tbsp vegetable oil

2 (15.5 oz) cans great northern beans, rinsed and drained
1/2 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

1 cup sour cream
1/2 cup heavy whipping cream

Start things off by setting the burner to medium and heating up the oil until it gets shimmery. Then, throw in the chicken, onion and garlic powder (or substitute a few diced cloves of garlic if you’d like!) and sauté everything until the chicken is cooked, which should take 5-10 minutes.
Add in the rinsed and drained beans, half the can of chicken broth, the chilis, and the spices. Stir things up and reduce the heat to medium low. Let it boil like this uncovered for about 30 minutes, stirring occasionally. If it starts to get too thick , add a bit more of the broth (though you want it to be pretty thick by the end).
The chili should be good and thick by this time. Turn off the heat and move the pot to another burner. Then, add the sour cream and the heavy whipping cream and give it a good stir.
The final result! Serve it up with another dollop of sour cream and some sourdough toast.

Let us know in the comments if you gave this a try and what you thought. And until next time, happy cooking!


4 thoughts on “a white chili introduction

  1. Also, I definitely recommend the fresh garlic over the powder. Your immune system will thank you for it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s