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White Chili #3

White Chili #3 recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
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
  • navy beans, dry
  • heavy cream
  • chicken stock
  • peanut oil
  • celery, diced
  • onion, diced
  • bell pepper, diced
  • jalapeño pepper, diced
  • garlic puree
  • cumin
  • chili powder
  • salt
  • black pepper
  • chicken, diced
  • Tabasco sauce
  • mozzarella cheese, shredded
Directions
  1. 1
    Rinse dry navy beans and soak overnight or cook in a large pot of water until tender, then drain well.
  2. 2
    In a large stockpot, combine the cooked navy beans, chicken stock, and heavy cream. Bring to a gentle simmer over medium heat.
  3. 3
    In a separate sauté pan, heat peanut oil over medium-high heat. Add diced onion, celery, bell pepper, and jalapeño.
  4. 4
    Sauté vegetables until the onions are translucent and soft, about 5-7 minutes.
  5. 5
    Stir in garlic puree, cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  6. 6
    Add the sautéed vegetable mixture to the stockpot with the beans and cream.
  7. 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. 8
    Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
  9. 9
    Ladle the chili into individual ovenproof serving bowls.
  10. 10
    Top each bowl generously with shredded mozzarella cheese.
  11. 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.

Read it online: https://www.chefs-mate.com/recipe/white-chili-3-2/