It's Chili Time! - White Chili

[OnAFly]

I just tossed up my Red Chili, so I figured I'd throw my 'kind of' White Chili recipe too. Yeah, I know, I probably put these on here before, but I couldn't find them sooo...

White Chili:

3 tbsp olive oil

1 medium onion, diced

2 stalks celery, diced

1 small carrot, diced

1 small can of corn

3 medium poblano peppers, seeded & diced

1 small green bell pepper, diced

2 cloves garlic, fine dice

2 tsp ground cumin

1 tsp ground coriander

3/4 tsp cayenne pepper

1.5 TBSP chili powder

1 tsp oregano

1.5 pounds cubed chicken breast

1 15 oz cannellini beans, drained and rinsed

1 15 oz can great northern beans, drained and rinsed

5 cups chicken stock, low sodium

1/4 cup chopped cilantro

salt & pepper

4TBSP AP flour

3TBSP butter

Put all vegetables in your pot and cook with olive oil until soft. When soft, add garlic and stir for 1 minute. After this, add the spices and mix. Let this cook for a couple minutes. Then add the chicken, beans, cilantro, and stock.

While this is coming to a simmer, take the butter and flour and make a roux by melting the butter, adding the flour (a little at a time to prevent clumping), and a lot of stirring over med-low heat. Keep stirring until you roux becomes a bit darker than it initially was. Make sure you don't see any black flecks in it. If you do, you burned it so start over. Once you have a good blond roux, add it slowly to the chili and stir in to completely incorporate. It won't look very 'white', but it's nothing like my Red Chili, so I call it White Chili

You can add heavy cream if you want, but only if you're serving immediately. This will create a very creamy texture and richness.

Here's a pic of a double batch sans cream. Enjoy!