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White Chili

Updated on November 17, 2011

Chili constantly pops up in conversations of favorite comfort foods - and with good reason. The best are rich, hearty and delicious - the result of slow simmering a terrific blend of spices with meat in a tomato based sauce. What's not to love about that?

Time involved usually - great chili does take some investment. There are quick versions, although I've rarely found one I thought was worth the waste of good ingredients. So what to do is you don't have the time to invest in order to create that one of a kind blend of flavors? What if you crave the peppers and simmered lusciousness of a good bowl of chili, yet have only an hour to pull it together?

White chili to the rescue! This chili is made with the same elements that regular chili has - meat, beans, chilis and a typical blend of spices containing cumin, coriander and garlic. But because the flavors also support ground white meat and are heartened with the pop of hominy, there's no need for the long cooking time of a regular chili. Even better? It's delicious - with the familiar tones intact, yet with a bright freshness of flavor that can't be beat. I recently presented this one at a local Expo, and it disappeared in moments - literally. The samples flew off the table - and I had people asking for more.

Not only your family, but your budget will love this one. Fresh, inexpensive, and readily available ingredients make this Bombshell every time.

The Recipe!

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 medium poblano peppers, seeded and finely diced
  • 1 large clove garlic, finely minced
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • 1 pound ground meat chicken or turkey
  • 2 15 ½ cans cannellini beans
  • 1 quart chicken broth
  • 1 teaspoon dried oregano
  • 1 15 ½ oz can golden hominy, drained and rinsed
  • Kosher salt, to taste

1. Over medium heat in a large Dutch oven, sauté onion, celery and poblanos. Cook for about five minutes, until the onion starts becoming translucent and the vegetables are fragrant. Add the garlic, cumin, coriander and cayenne, if using, and cook an additional minute or so.

2. Add the ground meat, breaking it up as you stir until no longer pink. Add the beans, chicken broth and oregano.

3. Cook for fifteen minutes at a bare simmer, covered. Uncover and cook for another fifteen minutes, maintaining the heat at a very low simmer.

4. Add the hominy. Taste and adjust for salt, and if desired more cayenne. Cook for an additional fifteen minutes to allow flavors to marry.


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