White Chili

20 ingredients
12 steps

Ingredients

  • 2 tablespoons butter
  • 1 bunch scallions, spring or green onions chopped
  • 1 medium sweet yellow bell peppers chopped
  • 10 milliliters garlic minced
  • 4 each jalapeno pepper fresh, seeded and chopped
  • 1/2 teaspoon ginger fresh, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon cumin
  • 1 1/2 each chicken breast halves, boneless, skinless cut into pieces
  • 3 tablespoons butter
  • 1/4 cup flour, all-purpose
  • 1/2 cup cream
  • 2 cups chicken broth
  • 17 ounces corn canned
  • 3 pounds great northern beans
  • 1 x cayenne pepper
  • 1 x white pepper
  • 11 ounces pickled jalapenos
  • 1 x monterey jack cheese grated

Directions

  1. 1
    Chicken Mixture: Melt butter in a 5 quart pan.
  2. 2
    Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin.
  3. 3
    Add chicken and cook until just done.
  4. 4
    Do not overcook.
  5. 5
    Remove chicken from pan and set aside.
  6. 6
    Sauce: Melt the 3 tablespoons butter in the same pan.
  7. 7
    When bubbling, add flour, and whisk briskly while adding cream.
  8. 8
    When smooth and thick, add chicken broth.
  9. 9
    Stir until blended.
  10. 10
    Stir in corn, beans, and chicken mixture and simmer 30 minutes.
  11. 11
    If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice.
  12. 12
    Serve chili hot, topped with grated cheese and accompanied by corn bread.

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