When the thermometer registers below 20 degrees and the snow starts to fall, what’s better than tuckering into a hot bowl of chili? It really is a perfect meal; nutritious, filling, and when that mercury drops, it's perfect for warming up. This delicious winter treat comes in many varieties, spicy or mild, red or white, with or without beans. Here is just one recipe for white chili — chicken as opposed to beef in chili lingo — I have come across on my chili eating ventures. Serve it up with some cheddar cheese, sour cream, fresh cilantro and a nice hunk of cornbread for a certifiable feast.
Ingredients: 1/2 cup unsalted butter 2 medium Anaheim chilies, seeded, chopped (these are fairly mild, but any chilies will do) 2/3 cup red onion, chopped 2/3 cup bell pepper, chopped 2/3 cup celery, chopped 1 leek, white bulb only, chopped 3 garlic cloves, minced 2 tsps dried oregano 1/2 cup corn flour 1 tsp cayenne 2 1/2 tbs ground cumin 2 tbs ground coriander 1 tsp salt 1/8 cup sugar 2 cups frozen corn, thawed 4 1/2 cup chicken stock 2 cups black beans, drained and rinsed 4 cups diced chicken (or turkey) Grated cheddar cheese, sour cream, and fresh cilantro
Directions: Melt the butter. Add chilies, onion, celery, bell peppers, leek, garlic and oregano. Saute until soft, about 10 minutes. Reduce heat to low. Add flour and spices and cook 5 minutes. Add sugar and 4 cups stock and bring to a simmer. Puree 1 1/2 cup of the corn with the remaining 1/2 cup stock. Add to the chili. Mix black beans, chicken and remaining corn. Simmer for 25 minutes. Garnish with cheese, sour cream and cilantro.
