Chili with a Twist

Let's face it. Texans love their chili. But sometimes, you just gotta switch things up. Though that doesn't mean we have to do without our chili.

I stumbled onto a white bean chili recipe a few years ago and fell in love. I haven't made it for a while. So imagine my surprise when my meat and potato boy asked me why I hadn't fixed it lately.

So, being a good mom and all, I did.

Now there are two ways you can do this. The quick and easy way, or the longer, drawn-out way. This time, I did the easy way.

Here's what you're going to need:

• 4 - 14 1/2 oz. cans navy beans, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 - 14 1/2 oz. cans chicken broth
• 1 tablespoon ground white pepper (you can use black, white just makes it invisible)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves (secret ingredient)
• 5 cups chopped cooked chicken (grocery store rotisserie chickens are great for this)
• 2 - 4 oz cans chopped green chilies (remember, they're not hot)
• 1 tsp. salt

Saute onion and garlic in olive oil until soft.

 

Add chilies, 3 cans of broth, and seasonings. Stir together, cover, and simmer for 10-15 minutes to let the spices incorporate.

 

Now, add your beans, chicken, and the last can of broth.

Put the lid back on and simmer for 1 hour.

Serve alone, or top with sour cream, cheese, green onions, or whatever you like.



 

Sans the sour cream, you've got a lean, healthy meal.

 

Now for the real low-down. AKA, the long version. I had a whole chicken in the freezer, so I boiled it up. I not only used the meat, but the broth as well, making it very cost effective.

 

You can also use dried beans. Soak them overnight. Drain. Then put them in a dutch oven with 3 cans of chicken broth, the chopped onion, garlic, pepper, oregano, cumin, and cloves. Bring to a boil; cover; reduce heat, and simmer 2 hours or until beans are tender. Then add the last can of chicken broth, the chicken, green chilies, 1 cup of water, and the salt.

 

In some ways, I think the long version tastes a little bit better, but time is usually of the essence. Besides, the store I was at didn't have dried navy beans and I wasn't about to make another trip.

 

That's all right. No one complained. Well, I take that back. The youngest one complained. He doesn't like white bean chili. He had cereal instead. Ah, well. His loss.

 

So are you a long or short version kind of cook? Or does it depend on the situation?