I enjoy a good stew, casserole, or soup anytime of the year. Why Should these delightful and delicious concoctions be assigned to just the colder months of the year?! I found this recipe for a quick, easy and surprisingly light White Bean and Chicken Chili that will knock your socks off without making you feel too heavy.
- 2 (15.3 ounce) cans Northern White beans, drained
- 2 cups salsa verde
- 6 Cups of Shredded Chicken( When I’m short on time, I buy a really good Organic Rotisseri Chicken and shred)
- 1 tablespoon olive oil( I have an intolerance to Olive Oil so I used Extra Virgin Avocado Oil. It works just as good as Olive Oil and you can’t tell the difference)
- 2 tablespoons fresh chopped cilantro
- 1/2 tablespoon poultry seasoning( I used Old Bay)
- 1 teaspoon chili powder
- 1 large yellow onion, chopped/diced
- 4 cloves garlic, minced
- 2 jalapeno peppers, diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version)
- Sour Cream, more jalapenos, shredded cheese, for garnish (if you want)
Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.
Add all of the ingredients (with the exception of the Optional Garnishes of course) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
Note: I added a tablespoon of arrowroot to thicken the Chili up a bit. You can omit this step if you want soupier consistency.
Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!
Pairing: White or Red
My Friends at Englewood Wine Merchants Suggested these two wines that pair perfectly with this Chili. Because of the heat, you want something wine on the sweeter side to balance it all out.