Monday, October 28, 2013
Scared Silly White Chili
This is the time of year when everyone is posting all those decadent pumpkin recipes, and candy recipes, and caramel recipes. And then come the pies, followed by the cookies and confections. Not that there's anything wrong with that. I like a holiday treat just as much as anyone. And I'm just as guilty as the rest as posting too many treats and not enough other stuff on this site. That said, sometimes it just gets to be too much. Sometimes it's nice to have something that is not candified to look forward to. Especially if it is warm and creamy and good.
This chili is a nice foil for all the sweets consumed on Halloween night. It may also take you to chili cook-off greatness (especially if you call it Scared Silly White Chili; how could you go wrong? You can thank my friend Catherine for the recipe and the name.)
And, as with many white chilis, it's easier for non-chili lovers to embrace with those delicate white beans instead of their firmer-skinned red neighbors (the kidney beans).
It's also a nice throw-it-in-the-pot recipe. I'm sure it would work great in a crock pot as well (I'm thinking 8 hours on low or 4 on high, but haven't tried it.)
Scared Silly White Chili
serves a crowd (probably 16 servings)
prep/cook time: 30-45 minutes
Cost: $10.00 or about $.60/serving
(chicken: 2.00, onion: .15, chicken broth: .35 (if made from granules), corn: 1.00-2.00, beans: 2.00, chilies: .50. sour cream: 1.00, cheese: 2.00)
Note: This makes a booty-load of chili. It's great for a crowd, but you may want to halve it if cooking just for you and yourn (unless you and yourn are chili pigs). It freezes pretty well, but is not as delicious as it was before freezing.
Note: This can be made with yellow corn instead of white and it's still delicious, but I've got to tell you that it's better with white.
1 lb chicken breast
1 onion, chopped
2 cans chicken broth
2 Tbsp lime juice
2 cans shoe peg corn (white corn)
1 bottle green salsa (16-oz.)
4 cans Great Northern white beans
1 can chopped chilies
1 lb sour cream
2 C shredded cheese (mexican or cheddar--I used sharp cheddar)
avocado for topping if desired
Put chicken, chicken broth, chopped onion, and lime juice in a pot. Cook until chicken is tender and fully cooked. Take chicken out and chop it. Put it back in. Drain beans and corn and add to the pot (I also rinse my beans). Add chilies, salsa verde, and sour cream. Heat thoroughly (this takes longer than you think if making the full recipe, just because there's so very much chili). Serve with cheese on top (and maybe avocado slices).