White Chili Recipe

February 25, 2010 at 1:45 pm | Posted in Cooking | Leave a comment

By popular demand, here is the white chili recipe I used for the snow day 101 post.  We couldn’t find Nic’s dad’s recipe, so we improvised using a recipe from our dearly beloved Gourmet Magazine.  It uses a stick of butter, so be forewarned, this isn’t a recipe for the faint of heart. (or weak of heart, literally)


  • 1/2 pound dried navy beans, picked over (or two cans if you want to cheat)
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth
  • 2 cups half-and-half
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel seed
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon white pepper, or to taste
  • 1T. Salt – or to taste
  • two 4-ounce cans whole mild green chilies, drained and chopped
  • 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces ( I used ground)
  • 1 bag of frozen corn (approx. two cups worth).  Or fresh corn, but that begs to ask the question – who makes chili when corn is in season?
  • Good Cheddar for grating on top
  • Accompaniment: Corn Bread or Tortilla Chips, and sliced avocado if you got it.


In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

In a skillet cook onion, garlic, bell pepper, and all of the spices in 2 tablespoons butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in sautéed vegetables and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.  Add beans, chilies, chicken, corn, and simmer for an additional 20 minutes.

Serve atop a wedge of cornbread with grated cheddar, perhaps with a few slices of avocado on top.


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