White Chili

Friends brought us this chili back in the fall when I was sick. Even though I wasn't feeling well, it tasted so good to me. And, a dish that one eats when they are not feeling well and yet they still want to eat it again when they are just goes to show how stellar of a recipe it is. I know this is more of a cool-weather recipe, but we're bound to have a couple more cool days yet, right? It also pairs nicely with homemade bread or rolls and a green spring salad.

I have not altered this recipe (it is really wonderful the way it is), except for the fact that every time I've made it, I had trouble with the sauce thickening. So, I remove some of the sauce, combine it with a couple tablespoons of corn starch, add it back to the sauce and it thickens beautifully.

Do not be afraid of the mild green chilies- they really are mild and add only flavor, not heat to the chili. If you want some heat, buy hotter green chilies or use fresh ones (with or without the seeds) if you're really brave.

White Chili (ever so slightly adapted from Simply in Season)
Serves 4, freezes well

1/2 medium onion, chopped
1/2 cup green pepper, chopped
3 stalks celery, chopped (optional)
1/4 cup mild green chilies
2 cloves garlic, minced

In a soup pot, saute the above ingredients in 1 tbsp. oil or butter until just tender. Transfer to a small bowl and set aside.

I tripled the recipe- we were having company.

2 tbsp. butter
2 tbsp. flour
2 cups chicken or vegetable broth
1/2 cup milk
2 tbsp. corn starch (only if the flour doesn't thicken the sauce)

Melt the butter in the soup pot, blend in the flour and cook briefly. Stir in broth and milk. Cover and cook over medium high heat, stirring continuously until sauce thickens. If the sauce doesn't thicken for you, remove one cup of it and add to it 2 tbsp. corn starch- whisk them together and return it to the pot. Cook a bit longer, turning the heat up slightly until it thickens.

2 cups cooked navy or northern beans
2 cups corn
1 cup cooked chicken or turkey, chopped OR 1 cup pinto beans
1/4 cup sour cream
1 tsp. cumin
salt and pepper to taste

Add to soup pot with sauted vegetables and heat through. Garnish with chopped fresh cilantro and shredded cheese (optional).

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