Homemade White Chicken Chili

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  • 10
  • Average
  • 15 mins
  • 30 mins
  • Average budget

Ingredients

  • WHITE NORTHERN BEANS- 1 CAN
  • WHITE KIDNEY BEANS- 1 CAN
  • BEEF STOCK
  • CHICKEN STOCK
  • 1 YELLOW ONION
  • FRESH GARLIC- A FULL HEAD
  • 3 MEDIUM CARROTS PEELED
  • MUSHROOMS (IF YOU LIKE)
  • YELLOW CORN (IF YOU LIKE)
  • GREEN ONION- 2 STALKS
  • SUN DRIED TOMATOES
  • 2-3 LARGE CHICKEN BREASTS
  • DRY SHERRY- NOT CREAM!
  • 2-3 LARGE BAY LEAVES
  • BLACK PEPPER
  • CAYENNE PEPPER
  • GARLIC SALT
  • COOKED BROWN RICE+ WILD RICE/QUINOA (IF YOU FEEL LIKE IT)
  • CORNSTARCH (IF NEEDED)
  • A GIANT POT FOR COOKING ALL TOGETHER, OR CROCK POT I GUESS

Preparation

Step 1

CHOP CHICKEN INTO SMALL/EDIBLE BITE SIZE PIECES, TOSS INTO A HOT PAN (PREFERABLY CAST IRON) WITH OLIVE OIL. COOK AND BROWN CHICKEN. THEN PUT INTO THE BIG POT (THAT ISNT ON HEAT YET).

Step 2

SAUTE ALL THE VEGGIES YOU FEEL LIKE ENJOYING IN YOUR CHILI (I DO CARROTS, MUSHROOMS, ONIONS AND GARLIC AS A NON-NEGOTIABLE) AND THROW IN THE POT WITH THE CHICKEN

Step 3

TURN THE HEAT ON FOR THE POT MEDIUM HEAT.

Step 4

ADD BOTH CANS OF BEANS & STIR

Step 5

USE CHICKEN STOCK TO COVER ALL INGREDIENTS WITH LIQUID. IT SHOULD JUST COVER EVERYTHING. LET IT HANG OUT. READ A BOOK WHILE WAITING FOR IT TO BOIL.

Step 6

WHEN IT STARTS BOILING ADD 1/2 CUP-1 CUP OF SHERRY. (YES YOU WILL HAVE TO MAKE SURE IT EVAPORATES OUT)

Step 7

ADD BEEF STOCK FOR TASTE. ADD 1 TSP BLACK PEPPER WHILE YOURE AT IT. ADD CAYENNE PEPPER (TO TASTE, I LIKE THINGS SPICY SO I'M AROUND 1 TBLSP AT LEAST). IF YOU DID RICE THIS IS THE TIME TO ADD IT.

Step 8

LET IT BOIL LET IT BOIL FOR APPROX 5 MINUTES.

Step 9

TURN OFF THE HEAT! AND GARLIC SALT TO TASTE BUT DONT ADD TOO MUCH BECAUSE YOULL TASTE MORE AS IT COOLS OFF.

Step 10

ENJOY AND STORE. THE END RESULT SHOULD HAVE A KIND OF STEW CONSISTENCY- IF ITS TOO LIQUIDY ADD CORNSTARCH!

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GREAT FOR WINTER, STORES EASILY IN GALLON ZIPLOC BAGS. SUPER EASY TO PLAY AROUND WITH INGREDIENTS!

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