My family LOVES chili – especially during our long, cold, snowy Iowa winters. While my typical chili is tomato based, I found a new variation. I should warn you, however, it is pretty spicy.
White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast (I used 30 oz of canned chicken)
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. I also added 2 Tbs of kung pao pepper extract* for an extra punch. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 30 minutes, stirring occasionally. The longer this simmers, the better it gets!
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
* Kung pao pepper extract is made by placing kung pao peppers into a sealable jar with plain vodka. Keep the peppers in the jar and let “ferment” for several months. I keep mine on the windowsill in the kitchen. You can make any type of extract with this method (vanilla, mint, etc.).