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
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
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Rinse dry navy beans and soak overnight or cook in a large pot of water until tender, then drain well.
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In a large stockpot, combine the cooked navy beans, chicken stock, and heavy cream. Bring to a gentle simmer over medium heat.
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In a separate sauté pan, heat peanut oil over medium-high heat. Add diced onion, celery, bell pepper, and jalapeño.
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Sauté vegetables until the onions are translucent and soft, about 5-7 minutes.
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Stir in garlic puree, cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
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Add the sautéed vegetable mixture to the stockpot with the beans and cream.
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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.
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Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
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Ladle the chili into individual ovenproof serving bowls.
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Top each bowl generously with shredded mozzarella cheese.
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Place bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted and lightly browned.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2643.4kcal
- % Daily Value *
- Total Fat 180.4g278%
- Saturated Fat 92.3g462%
- Cholesterol 723.1mg242%
- Sodium 37297.1mg1555%
- Total Carbohydrate 112.7g38%
- Dietary Fiber 40.4g162%
- Sugars 28.8g
- Protein 134.5g269%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of cream if too thick.
Ingredient Substitutions: You can substitute peanut oil with olive oil or vegetable oil. For a vegan version, replace chicken stock with vegetable broth and omit the chicken, using extra beans or lentils instead.
Variations: Add corn kernels or black beans for extra texture. Adjust the heat level by varying the amount of jalapeños or Tabasco sauce.
Tips: Ensure the navy beans are fully cooked and soft before adding them to the cream to prevent a gritty texture. If using canned beans, rinse them thoroughly.
Safety: Be careful when broiling to avoid burning the cheese. Watch closely during the last few minutes.
