White Chili
- Ready In:
- 2hrs 20mins
- Ingredients:
- 24
- Yields:
-
166 oz
- Serves:
- 20
ingredients
- 4 tablespoons canola oil
- 16 ounces chicken, ground (thighs are quite flavorful)
- 4 teaspoons garlic, chopped
- 2 onions, small chopped
- 24 ounces chicken broth
- 16 ounces navy beans, dry
- 8 cups water
- 2 limes, juice of
- 12 ounces beer (not dark)
- 16 ounces corn, frozen
- 16 ounces mushrooms, chopped
- 2 jalapeno peppers, chopped (few seeds)
- 2 poblano peppers, chopped (few seeds)
- 4 ounces cornmeal
- 2 bay leaves
- 3 teaspoons chili powder
- 4 teaspoons cilantro (double if fresh)
- 2 teaspoons coriander
- 4 teaspoons cumin
- 4 teaspoons oregano
- 1 teaspoon pepper, cayenne
- 4 teaspoons pepper, white
- 4 teaspoons salt, kosher
- 4 teaspoons thyme
directions
- Soak beans in 1/4 of the water overnight.
- Pour off water and 3/4 of the water, fresh. Bring to a boil. Simmer with lid ajar for about 1.5 hours. Set aside.
- Put 1/2 of oil in the bottom of your large pot. Add onions, garlic, jalapenos and poblanos. Cook til onions are clear. Set aside with beans.
- Put the other 1/2 of the oil in the bottom of your large pot and add the ground chicken. Cook til done.
- Return beans and all to the pot with chicken.
- Add chicken broth, beer, corn, mushrooms, lime juice and all spices. Bring to a boil. Add Cornmeal and stir well. Reduce to a simmer with lid ajar and simmer for 1-2 hours.
- Enjoy.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.