White Chili #3

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Servings: 12 servings Difficulty: Intermediate
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Creamy Navy Bean and Chicken Chili with Mozzarella Crust
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This White Chili #3 is a comforting, rich dish that combines the earthiness of navy beans with the savory depth of chicken stock and heavy cream. The base is built with sautéed onions, celery, and bell peppers, infused with warm spices like cumin and chili powder for a robust flavor profile. ItâÂÂs a satisfying main course perfect for cold evenings or family dinners. The texture is thick and velvety, with a subtle kick from Tabasco sauce and fresh jalapeños. Topped with melted mozzarella under the broiler, it offers a delightful contrast between the creamy chili and the crisp, cheesy crust. Simple yet deeply flavorful, this recipe transforms humble ingredients into a gourmet-style meal that feels both homey and indulgent.

White Chili #3 recipe image
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White Chili #3

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 2643

Description

This White Chili #3 is a comforting, rich dish that combines the earthiness of navy beans with the savory depth of chicken stock and heavy cream. The base is built with saut&# 195;©ed onions, celery, and bell peppers, infused with warm spices like cumin and chili powder for a robust flavor profile. ItâÂÂs a satisfying main course perfect for cold evenings or family dinners. The texture is thick and velvety, with a subtle kick from Tabasco sauce and fresh jalapeños. Topped with melted mozzarella under the broiler, it offers a delightful contrast between the creamy chili and the crisp, cheesy crust. Simple yet deeply flavorful, this recipe transforms humble ingredients into a gourmet-style meal that feels both homey and indulgent.

Ingredients

Directions

  1. Rinse dry navy beans and soak overnight or cook in a large pot of water until tender, then drain well.
  2. In a large stockpot, combine the cooked navy beans, chicken stock, and heavy cream. Bring to a gentle simmer over medium heat.
  3. In a separate sauté pan, heat peanut oil over medium-high heat. Add diced onion, celery, bell pepper, and jalapeño.
  4. Sauté vegetables until the onions are translucent and soft, about 5-7 minutes.
  5. Stir in garlic puree, cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  6. Add the sautéed vegetable mixture to the stockpot with the beans and cream.
  7. Stir in the diced chicken and Tabasco sauce. Reduce heat to low and simmer for 30 minutes, allowing the flavors to meld and the chili to thicken.
  8. Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
  9. Ladle the chili into individual ovenproof serving bowls.
  10. Top each bowl generously with shredded mozzarella cheese.
  11. Place bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted and lightly browned.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2643kcal
% Daily Value *
Total Fat 180g277%
Saturated Fat 92g460%
Cholesterol 723mg241%
Sodium 4500mg188%
Total Carbohydrate 113g38%
Dietary Fiber 40g160%
Sugars 29g
Protein 135g270%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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