White Chili

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To my Lovely Jess,

As (I think) you know, my parents are on holiday. I have been trying to keep food at the house for brother Jim and the border Ryan. Rhiannon has been a regular the last few days as well. She got her wisdom teeth out not a long time ago and is just starting to eat solid food.

Following her first yoga class after her wisdom tooth extraction, Rhi came over for dinner. We were admiring how it had looked like a hot summer day outside, and yet all day it was quite chilly. I had looked out of the window that morning and saw the sun so I didn’t bother to worry about a sweater… or pantyhose. My errands turned out to be a very drafty adventure!

In honour of the chill, we made one of our (Jason, Rhi and myself) favourite recipes (again, from Eat Shrink and Be Merry): I’m Dreaming of a White Chili. This recipe has the spices and beans of chili, but the comfort of a creamy stew. Even better, is it only takes 30 minutes to but together!



I’m Dreaming of a White Chili

From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tsp olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut into 1-inch cubes
1 1/2 C chopped onions
1 C diced celery
2 tsp minced garlic
1 tbsp chili powder
2 tsp each ground cumin and dried oregano
1/2 tsp ground coriander
1/4 C all-purpose flour
3 C chicken broth
1 can (14 oz) evaporated 2% milk
2 cans (19 oz) white kidney beans, drained and rinsed
1 can (4.5 oz) chopped green chilies
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
1 C light sour cream
2 tbsp minced fresh cilantro
1. Heat olive oil in a large, non-stick soup pot over med-high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery, and garlic. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.
2. Add chili powder, cumin, oregano, and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes.
3. Add navy beans, green chilies, salt, pepper, and cayenne pepper to chicken mixture. Reduce heat to med-low. Cover and simmer for 15 minutes, stirring occasionally.
4. Remove chili from heat. Stir in sour cream and cilantro.
** We didn’t use cilantro, as I find it doesn’t need it. We also topped ours with Shredded Pepper Jack Cheese.
I am so excited to see you tomorrow! Please be sure to let me know what time and where.
So much of my love,

Sumber http://lovelettersinapan.blogspot.com/

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