White Bean Chili
This White Bean Chili is a little different from what I normally call chili but it’s wonderfully delicious. This recipe makes enough for two people but you can easily double it if you need to…
- ½ cup of chopped onion
- ¼ cup of chopped red bell pepper
- 2 cloves of garlic - minced
- 3 tablespoons of white wine
- 1 teaspoon of sugar
- 5oz of chicken or turkey diced (you could use ground turkey is you like)
- ½ teaspoon - 1 tablespoon of red chili powder - depending of your taste.
- ½ teaspoon of fresh oregano or 1 tablespoon of dry
- ¼ teaspoon of salt
- 1½ cups of chicken broth
- 6oz cooked Great Northern or Navy Beans (Save ? to ½ of the broth to add to the chili)
- ½ cup of thawed whole kernel corn
- 1½ teaspoons of flour
In a large skillet, sauté the onion, red pepper and garlic in the white wine until the onions are clear. Add the sugar; cover and cook until the peppers are soft, stirring occasionally.
Add the meat, chili, oregano and the salt. Cook until the meat is browned. Add both of the broths, the beans and the corn. Simmer about 30 minutes.
In a small bowl, combine the flour with 1 tablespoon of cold water, stirring until smooth. Pour into the chili and cook stirring until slightly thickened. About 3 minutes.
Ladle into bowls, garnish with chopped cilantro.
I’m thinking corn bread with this. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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