White Chili
Serves 6 to 8
When you are raised on traditional chili, the
idea of white chili almost seems like a violation
of a family code. But for those who don't eat a
lot of red meat, or who are just looking for
something different, this is a terrific way to enjoy chili.
The chicken, beans, and other seasonings will
provide as much flavor and punch as any
conventional chili. I often serve it on New
Year's Day when people are trying to hold on to
their resolutions to eat right and make healthier
choices. I can start preparing it early in the
day and let it simmer in the slow cooker until we're ready to eat.
1/4 cup olive oil
1 pound boneless, skinless chicken, cut up into small chunks (see Note)
1 onion, chopped
1 fresh poblano chile, seeded and finely chopped
6 garlic cloves, finely chopped
4 cups chicken broth
2 teaspoons whole cumin seeds (ground will not withstand long cooking)
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried
4 15-ounce cans great northern or cannellini beans, drained
4 ounces Monterey Jack cheese, shredded (optional)
2 tomatoes, chopped (optional)
2 avocados, sliced and tossed with lime juice (optional)
1 package tortilla chips, broken (optional)
Combine the olive oil, chicken, onions, poblano
chile, and garlic in a large pot and sauté over
medium-high heat until the chicken is cooked
through, about 12 to 15 minutes. Use two forks to shred the chicken in the pot.
Add the chicken broth, cumin, oregano, and beans,
and simmer until the chicken is tender and the
flavors have blended, 30 minutes.
Ladle the chili into individual bowls, and top
each serving with shredded Monterey Jack, chopped
tomatoes, sliced avocados, and/or broken tortilla chips, if desired.
Note: I favor boneless breasts for their ease and
lower fat content. In a pinch, I have simply
removed the meat from a whole roasted chicken that I picked up at the market.
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TIPS
Boneless, skinless chicken breasts deliver the
least fat, but boneless, skinless thighs can take
the abuse of longer cooking than you intended,
more reheats than planned, and the other events
that can occur when life distracts us from the
stove. Thighs hang on to their succulence come Hades or high water.
Chiles can scorch the fingers and anything they
touch, so use gloves and, to be on the safe side,
scrub your hands with soap and some lemon or
vinegar to get rid of the oily capsaicin.
Capsaicin is the substance that develops in the
inner ribs of chilies; this is where their heat comes from.
A chile grower in New Mexico explained that if
you grow a hot chile without it being moved or
jostled (which, he claimed, is how the capsaicin
and its heat gets to the seeds and the flesh of
the pepper), and cut away the flesh between the
ribs, you'd taste a sweet, mild pepper. Intriguing.
Use A fat-free, reduced-sodium canned chicken broth in the chili
if you are really trying for the low-fat business.
While the chili is good without the optional
garnishes, I liked the additional layers of
flavor and the crunch of the tortilla chips.
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