A Chili For Non-Chili Eaters
Believe it or not, there are quite a few folks who don't like chili out there....and -- confession -- I'm one of them!
Honestly, it's the kidney beans. And the tomato base. There's something about the combo that I'm not a fan of.
But Fall requires easy, all-day simmering crockpot recipes, so of course chili, right?
About 10 years ago a Pinterest search took me down a rabbit hole and I found one of my all-time favorite recipes.... WHITE CHILI.
Since then it's been a must for this time of year, especially on Halloween night so we can grab a filling, eat-when-you-want dinner in and around canvasing the neighborhood for treats and the constant doorbell rings.
Pair it with a quick-mix cornbread (I love the Jiffy mix the best) and you've got a chili of champions!
Swap out the dairy for your favorite alternative option and you've suddenly got a hearty vegan chili, add in some shredded chicken breast and you've got an extra protein punch for your carnivores.
Cort's White Chili
1 lb chicken breast*** (see below)
1 yellow onion, diced
2-3 cloves garlic, minced
24oz vegetable broth
2 15oz cans Great Northern Beans, drained and rinsed
2 4oz cans roasted, diced green chilis (there's different heat options available, I always do two mild)
1 15oz can whole kernel corn, drained (PS -- I haaaaaate corn in chili, so I leave this one out, lol)
1 tsp salt
1/2 tsp black pepper
1 tbsp cumin
2 tbsp oregano
1 tsp chili powder
1/2 tsp chili powder
small handful fresh cilantro (chopped)
4oz reduced fat cream cheese
1/4 cup half and half
minced fresh cilantro
shredded cheese (pepper jack, cojita, or shredded taco mix are my favorites)