White Bean Chili#1
Submitted by wildfire
Cozy white bean chicken chili spiced with ground red chile, basil, and a warm hint of cloves. Simmers for an hour and serves 6 with tortilla chips on the side.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis white bean chili takes a different road than most, and that’s what makes it interesting.
Instead of the usual cumin-heavy Southwest profile, you get dried basil, ground cloves, and red chile pepper working together for a warming, almost aromatic spice blend that’s unexpected in a chili pot.
Four cups of cooked chicken and a generous helping of great northern beans simmer in chicken broth until everything melds together into a thick, fragrant bowlful. Serve it up with chopped fresh tomato and a pile of crunchy tortilla chips.
Kitchen Tips
- Rotisserie chicken works great here. Just shred or chop it and you’ve saved yourself a step.
- The cloves are subtle but important. Don’t skip them, and don’t add more than a quarter teaspoon or they’ll take over.
- This chili thickens considerably overnight. Thin it with a little broth when reheating.
- For extra depth, swap the margarine for butter or a glug of olive oil.
Ingredients
Directions
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender.
Stir in remaining ingredients except chopped tomato and tortilla chips.
Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
Serve with tomato and tortilla chips.
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