white bean chicken chili

It's still light outside at 6pm, but not for long.  The trick-or-treaters are on their way.  Football is in full swing and the first frost has already arrived.  Let's tackle the darkness together.

I'm sharing with you my easiest chili recipe.  It's delicious and it reheats well for Monday night games.

There's a technique buried in this white bean chicken chili-- making a roux-- but it's so simple, you won't even notice.  In less than 20 minutes, a pot full of stock thickens up to a hearty, belly-warming chili.  When I've served three different kinds of chili at a party, this is the first pot to empty and the most asked-for recipe. And it's so quick to make, I barely had time to take any pictures of it for you before we were ready to dig in. 

The only work involved in this recipe is chopping the onion, and you could even buy the pre-chopped stuff in the produce section to make things even easier.  I make use of a rotisserie chicken from the deli department, canned beans, and frozen corn.  This is a week night after all!  Keep it simple. 

I'm paying it forward, because I learned this recipe from my friend Kelly.  (Thanks, Kel!)  If I'm remembering right, it was survival food for her during winter exam time in law school.  It worked for her, so I'm betting it will work for you.  I've added a few twists of my own.  The recipe follows.

White Bean Chicken Chili 

3 tablespoons butter 

1 medium yellow onion, chopped

3 tablespoons flour

1 4-oz can diced green chiles

2 teaspoons cumin

1/2 teaspoon white pepper

2 cans cannellini beans, drained and rinsed

3 cups chicken stock

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 1/2 cups cooked chicken, chopped 

1 cup frozen corn 

tabasco hot sauce

chopped cilantro, for serving

sour cream, for serving

Heat butter in a large dutch oven or soup pot over medium high heat, being careful not to burn.  Cook onion in butter until translucent, about 4 minutes.  

Add flour, stirring with a wooden spoon, and cook for about 1 minute, then add green chiles, cumin, white pepper, salt, and oregano (Congratulations!  You made and seasoned a roux and you didn't even know it.)  

Cook, stirring constantly, for 2-3 more minutes.  Add beans, corn, and stock.  Bring to a boil. 

Reduce heat and simmer (small bubbles) for about 10 minutes.  Stir in chopped chicken and add a few dashes of tabasco to taste.  

Serve hot with chopped cilantro and sour cream.