When it comes to chilli, most people have the image of a warm, rich, red and savoury version that comes to mind, and understandably so; chilli, oftentimes, does meet these credentials, and it is this particular version of chilli we tend to associate with the name itself.
There are other types of chilli in existence, however, and I thought, for the sake of inclusion, we could focus on white chilli for a change.
There will be no chilli discrimination here, people.
I’ve never had white chilli myself, but upon finding a recipe for some from tasteofhome.com, I think I would enjoy it, and I think most people would, too. Check it out.
“Creamy White Chilli
“Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Optional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper
“Directions
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos,” the recipe explains.
Not only is this recipe quite simple in terms of prep and creation, but it uses a lot of items you may already have in your pantry, with a few exceptions.
I don’t know about you, but white chilli just might give traditional red a real run for its money.
Photo by Odiseo Castrejon on Unsplash
ontheedgeofeverything 