We all love chili around here, and it's such a quick and easy meal that it appears on our menu quite often! Although my Black Bean Chili is a family favourite, I wanted to mix things up a bit by bringing a white chili into the rotation. This recipe is what I came up with, and it was a definite hit at my dinner table..
I always cook up big pots of dried beans and freeze them in 1 1/2 cup portions so I have them ready to go for meals like this. If I happened to have a fresh jalapeno pepper kicking around, I might mince it up and toss it in with the onions and garlic to give this an extra kick.
My Garlic and Cheddar Biscuits make a great accompaniment to this dish!
Ingredients:
1 medium onion, chopped2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1-2 cups chicken stock
meat from 5-6 cooked chicken thighs or drumsticks, shredded
3 cups cooked white beans (such as navy beans)
12 oz can of corn, drained
1 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Instructions:
In a deep-sided skillet or large, heavy-bottomed saucepan, saute the onions and garlic in butter until tender. Add the flour and stir until well coated with fat.
Slowly add the milk, stirring constantly to prevent lumps from forming. Add 1 cup of chicken stock, chicken, beans, corn, and seasonings. Cook over medium heat, stirring occasionally, for 20-30 minutes to allow sauce to thicken and flavours to blend. Add more chicken stock if necessary to get sauce to desired consistency.
Serves 4-6.
I shared this recipe at Friday Favorites.
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