Nothing beats a steamy hot bowl of chili on a cold winter’s day.
And since there is no such thing as too much good chili, here’s another recipe, totally different from my traditional tomato and chili powder version.
I love how flexible chili recipes are…add a little more of this ingredient, a little less of that one..chilis are inherently flexible!
This was a big hit last night with our friends too. I like my chili on the thick side…if you like it thinner, just add more broth!
We had some homemade gluten and dairy free biscuits to go with it.
White Chicken Chili Recipe:
White Chicken Chili
- 1 tablespoon avocado
- 1 bunch green onions thinly sliced
- 1 medium red bell pepper chopped
- 1 medium green pepper chopped
- 4 cloves garlic minced
- 1 1/2 pounds boneless skinless chicken thighs or breasts, chopped into bite-sized pieces
- 2 teaspoons ground cumin
- 1 teaspoon grated ginger optional
- 1/2 teaspoon sea salt
- 3 cups chicken broth
- 2 cans pinto beans in their sauce, white beans also work great!
- 1 garnet yam chopped into bite-size pieces
- 1/4 cup rice flour I used sweet rice, I have also used brown rice
- 3 T butter margarine, ghee, or oil
- 2 teaspoons vinegar any light colored one
- chopped cilantro, lime juice, avocado, green hot sauce
In a large stockpot, heat the oil over medium heat.
Saute the green onion, red bell pepper,green pepper, and garlic until fragrant, about 1-2 minutes.
Add the chicken, along with the ginger, salt, cumin, and chicken broth. Mix thoroughly.
Add in the sweet potato and beans (w/ their liquid), and simmer for 15-20 minutes until the sweet potato is tender.
In a separate small saucepan or skillet, melt butter or margarine over medium heat.
Stir in flour to make a roux (this mixture will be thick and dry.) Toast it gently for a minute or two until you begin to smell a nice toasted flavor from the flour.
Stir this mixture into the stockpot (this roux will thicken the chili and give it a nice, silky texture!).
Add in vinegar. You may also add in the lime juice and cilantro at this point, or allow everyone to add to their own taste.
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