I bookmarked this white chili recipe featured on Blue Kitchen (GREAT photos) back in November and finally got to making it this weekend. It’s definitely not the usual “ground beef and kidney beans” fare… this spices in this chili include bay leaf, oregano, and… ginger! Unusual, but subtle. We loved it.
Usually I seed the jalapeños when I make chili, but since there wasn’t anything else really “hot” in the recipe, like chili powder, I left most of the seeds in.
Really? I was all prepared to say “Spicy!” after my first bite, but it’s not that hot. It has a really good flavor, though.
Doesn’t it? I was wondering how it was going to taste with that ginger, but it’s very subtle. It doesn’t overpower the taste at all.
The toppings make it a really colorful dish. Yay cilantro!
I think we’re going to have to change the name of this blog to We [Heart] Cilantro and Onions — I think we use them in 75% of the meals we make.
Speaking of cilantro, what’s with these people?
Hey, that just means there’s more for us…
1-1/2 tablespoons olive oil
2 medium onions, chopped
1 jalapeño pepper, finely chopped
2 large cloves garlic, minced
1/4 inch thick piece of fresh ginger, peeled and minced
1 pound boneless, skinless chicken breast, cut into bite-sized chunks
5-6 white mushrooms, quartered
1 tablespoon flour
2 cups low-sodium chicken broth
2 15 oz cans white beans, drained and rinsed
1/4 cup chopped cilantro, more for garnish]
1 bay leaf
1 teaspoon dried oregano
2 teaspoons cumin
1/2 teaspoon each, salt and freshly ground black pepper
1 small tomato, chopped
2 green onions, thinly sliced
Heat a large sauce pan over a medium heat. Add olive oil. Add onions and jalapeño pepper and cook, stirring occasionally, for 5 minutes. Add garlic and ginger and cook until fragrant, another minute or so. Add chicken and mushrooms. Cover and cook for 5 minutes, stirring occasionally to cook chicken on all sides.
Sprinkle in flour and stir to coat. Cook, stirring constantly, for 1 minute. Add broth, beans, 1/4 cup cilantro, bay leaf, oregano, cumin, salt and pepper. Cover, reduce heat and simmer until vegetables are tender and chicken is cooked through, 10 to 15 minutes.
Discard bay leaf and adjust seasonings. Spoon chili into bowls and garnish with tomato, cilantro and green onion.
4 ServingsPrint This Recipe