This is an easy recipe for a white chicken chili, perfect for cool fall nights. I developed this recipe as an alternative to heavy tomato based chili. You may substitute chicken breasts for ground chicken, ground turkey, or make it vegetarian friendly by removing all meat and substituting vegetable stock for chicken stock. This recipe relies heavily on ground roasted cumin (aka geera), which you may purchase already roasted or grind and roasted yourself using your mortar and pestle. See previous posts for my recommendations on the perfect mortar and pestle.
1 medium yellow onion diced
2 red jalapenos, seeds removed and diced
2 bell peppers (red, green, or white), seeds removed and diced
1 stick butter
1/2 cup all purpose flour
8 cups (64 fluid ounces) chicken stock
4 cans cannellini beans, drained and rinsed with water
4 boneless skinless chicken breasts, small dice seasoned with salt and pepper
1/3 cup cumin
1 teaspoon cayenne pepper
1 tablespoon Extra Virgin Olive Oil
Optional: queso fresco, creme fraiche, sour cream, tortilla chips, etc for garnish
In heavy pot (such as a dutch oven) heat olive oil to medium heat. Add chicken. Cook until no longer pink.
Reduce heat to medium/low and add onions and all peppers. Saute until vegetables are translucent.
Add 6 cups of chicken stock (reserve approximately 2 cups) and cumin. Increase heat to medium high.
Meanwhile prepare the roux. In a separate sauce pan melt stick of butter over medium heat. Whisk in flour. Add remaining 2 cups of chicken stock slowly to roux, whisking constantly.
Add roux mixture to main pot. Add beans and cayenne pepper. Bring to a rapid boil. Reduce heat after 2-4 minutes. Cover. Simmer on low for another 15-20 minutes.
If chili is not as thick as you’d like, slowly incorporate cold water mixed with corn starch (whisk 1 tablespoon corn starch with 1 cup of cold water). Bring chili to boil once again. Then reduce and simmer.
Serve with soft cheese such as queso fresco and creme fraiche.