White Chili

white chili

Chili is my favorite dish to have on the first cool day of fall. This is a delicious white chili made with lots of green chilies and smoky cumin. It is very flavorful but contains little heat. This is a perfect chili for the little ones, and is a nice alternative for the traditional tomato based chili.  I used canned beans for a quick cooking meal, and also added masarepa to thicken the soup. Masarepa is a quick cooking white cornmeal. You can find it in the Hispanic section of your grocery store. Masarepa is used to make a quick corn pudding. Masarepa is cooked like polenta in milk and water, and then sugar is added for a quick kiddie snack. I have found many uses for masarepa. It worked as a perfect thickening agent for this chili, and gives the most subtle sweetness. Serve with a garnish of avocado slices, your favorite cheese, and sour cream.

recipe photo

Yield: Serves 4

White Chili

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Ingredients:

2 cans navy beans or cannellini beans, or 1 cup dry beans
2 lb ground turkey or chicken, or leftover pulled roasted chicken or turkey
2 small cans green chilies
4 cups chicken stock or water
1 onion, chopped
2 cloves garlic, chopped fine
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/4 cup finely ground white cornmeal, masarepa works best
kosher salt
pepper
olive oil
1 jalapeno, seeded and chopped (optional)

Directions:

If using dried beans, soak them overnight in 3 cups water, enough to cover. Cook beans in their soaking water, a little olive oil, and kosher salt over a simmer until they are tender.

Preheat skillet. If you are using ground meat, brown the meat first in a little olive oil. Add kosher salt and pepper to taste. If you are using pre-cooked chicken, saute the vegetables first.
If you used ground meat, wait until the meat is browned, and then add onions and garlic. Saute until softened.

Then add beans, water, seasonings, and green chilies. Bring this to a boil over medium heat.
Then sprinkle a thin layer of the white cornmeal on top of the soup, stir in well. Repeat sprinkling a thin layer of cornmeal and stirring until it is all incorporated. Using this method will prevent clumps.

Adjust salt, pepper, and seasonings to taste and simmer soup for 20 minutes before serving. Serve with fresh avocado slices, cheese, and sour cream.

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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