White Bean Chili

I have never been the type of person to like the red-meat-and-pint0-beans chili flavored with an overabundance of taco seasoning.  I think I’ve only had chili once in the last 15 years.  Seriously.  I don’t know if it’s the tomato-beef-pinto combination or the taco seasoning…although let the record show that I really don’t like taco seasoning.  Several years ago my cooking mentor, Cozy, gave me this recipe for White Bean Chili; I ignored this recipe for quite a while.  Then Cozy made White Bean Chili for dinner and didn’t tell me that “Chili” was in the title.  Wowza, it was delicious!  The chicken and the spices and the green chilies and the hint of sour cream.  Goodness, I think I need another bowl of it, stat.

White Bean Chili
Serves 4

1 tablespoon olive oil
1/2 yellow onion, diced
1 large shallot, diced
3-4 cloves garlic, minced
1 large chicken breast, cubed
1/4 cup white wine
salt and white pepper
1 1/2 cups chicken broth
2 cans Great Northern White Beans, rinsed & drained
1 small can green chilies
1 teaspoon oregano
1 teaspoon white ground pepper
1 teaspoon cumin
1 teaspoon salt
1 cup sour cream
1/4 cup whipping cream

mozzarella cheese
fresh thyme

Heat oil and saute onion, shallot and garlic in a large pot.  Add chicken and white wine, salt and pepper and cook until chicken is done.  Add broth, beans, chilies and spices and bring to a boil.  Turn down heat and simmer 30 minutes.  Before serving add sour cream and whipping cream and heat through.  Garnish with mozzarella and fresh thyme.