White Chili
Author: LaBranda Maners
Serves: 12
- ½ lb bacon, diced
- 1 med. onion, diced
- 3 cloves garlic, finely minced
- 2 stalks celery, diced
- 2 sm. cans green chilis, chopped
- 1 lb. cooked chicken, shredded
- 2 cans navy beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 2 tsp. cumin, ground
- 1 tsp. coriander seed, ground
- 2 tsp. oregano
- 1-2 tsp. kosher salt
- 1 tsp. cayenne pepper (adjust for desired level of heat)
- 1 qt. chicken stock
- ½ c. cold water mixed with 2 Tbsp. corn starch (see notes for slurry)
- In a sauté pan-over medium high heat-cook bacon until crispy. Add add diced onions, garlic, celery cooking until tender. Deglaze pan with ½ c. of chicken stock and transfer to a large Crock-Pot.
- Add chopped green chilies, chicken, rinsed beans and remaining chicken stock. If you want a "meatier" chili add less chicken stock.
- Stir in cumin, coriander, oregano, and cayenne pepper.
- Cook on low for 2-3 hours, adding cornstarch slurry during the last 20 minutes of cooking to thicken to desired consistency.
- Serve chili in a bowl. Garnish with any combination of cheese, cilantro, sour cream, diced jalapeño, or Tabasco chipotle hot sauce.
Recipe by The Maners Family at https://themanersfamily.com/2011/recipes/white-chili
1.0