Posted in Food!

White Chicken Chili

Hey, Y’all!  It’s been just ages since I posted anything in the category of Food.
Long overdue.  I reckon it falls to the great state of Texas to own the original
Chili Cook-Off ritual.  It has spread like  wildfire all across the land and into
festivals and kitchens even here in Florida.  I don’t suppose my little ole recipe
here would win any awards, but we sure like it.  This ain’t your traditional
Chili, now folks.  This here is White Chili made with chicken and it packs 
a bit of a zing.  I hope y’all like it enough to share it with some good friends
around the campfire.  Cheers, Jilly!

½ small Vidalia onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
10-12 green olives, chopped
15 oz. can cannellini beans, drained and rinsed
4 oz. can diced green chilies OR one Anaheim pepper, seeded and chopped
1 bottle beer or hard cider
1 cup broth, chicken or vegetable
1 chicken breast, cut into bite-sized pieces OR 2 chicken sausages, sliced
1 tsp sugar
1 tsp dried oregano
2 tablespoons chili powder
2 tsp ground cumin
1 tsp chili-lime Cholula (or other hot sauce)
1 tablespoon lime juice
1 medium tomato, peeled and chopped
Chopped cilantro

Sauté the onion and celery in a medium saucepan over medium heat for about 2 minutes.  Add minced garlic.  Continue to sauté for an additional minute.  If you are using a fresh Anaheim pepper, add it with the garlic.  Add all additional ingredients except chopped tomato and cilantro. Cover and simmer for at least 30 minutes.  Adjust seasoning according to taste.  Stir in the tomato and let simmer a few minutes more.  Serve with chopped cilantro.


A wild soul writing poetry & fiction while teaching high school literature, all with a camera in tow.

10 thoughts on “White Chicken Chili

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