Creamy White Chili Recipe
White chili is great, because you can make it with chicken, or you can keep it vegetarian and cook it with tofu. Below is a simple creamy white chili recipe that will fill you up and warm you up.
You will need:
Chicken (or Tofu)
Pinto or White Beans
Onion
Green Onion
Garlic
Jalapeno
Chicken Broth or Stock
Cumin
Basil
Oregano
Chili Powder
Heavy Cream
First, chop up your onion, green onion and jalapeno. Then mince the garlic. If you decide to add chicken, you want to cook it so it looks white on the outside. It does not have to be cooked all the way through. Tofu should be thrown in raw.
Next, you want to add all of the above into a large pot, along with your pinto or white beans. Put the whole can in—bean juice and all. Next, you want to add the chicken broth or stock until every object in the pot is submerged by the broth or stock. Add your spices, with a heavy helping of chili powder. Remember, creamy white chili isn’t chili without chili powder. Bring contents of the bowl to a boil, then reduce the heat to low and allow the creamy white chili to simmer.
Slowly, add heavy cream to the mix, making sure to stir as you pour. If you pour too fast, then the cream will curd and you will have something really nasty on your hands.
Afterwards, you can re-season a bit, and allow the creamy white chili to cook for at least three hours. Do not cover it. Do not stir it more than every thirty minutes, just to kick up all the seasoning. Remember the longer you cook it, the better it will taste.
If the white chili isn’t creamy enough for you, you can always add more cream to the mix. You might also want to try and add a bit of Monterey jack cheese into the mix. Serve and enjoy.