So much didn’t get done today (what’s new around here?), but at least dinner turned out well. Even if I didn’t have time to make the cornbread. Which I somehow haven’t had time to do for about a week now. But enough about my busy life…here’s how I pulled off dinner:
Having never made a White Chili, I found one at All Recipes that seemed like the one I’ve had before. I halved the recipe, substituted dried beans, and only used one small chicken breast. Then I proceeded like this:
1) Sauteed the diced onion, garlic, green chiles, and seasonings (which, by the way, I added way more of — maybe double the amount) until tender, then added the chicken breast (which I cubed), plus some salt and pepper, and cooked until no longer pink.
2) Next, I added a whole box of chicken stock, brought it to a boil, then added the beans. Normally I cook beans by themselves before adding anything else to them, but I just threw them in and let the whole thing cook for almost three hours, when the beans were tender enough to eat. I finished it off by pureeing some of it in the pot with my stick blender (to add some creaminess), and that was it! We didn’t even add the cheese, and it was flavorful and hardy.
Just some notes for my vegan friends:
– This chili would have been JUST AS GOOD without the chicken, since I used so little chicken you could barely detect it anyway.
– Cheese is totally unnecessary — there’s enough “creaminess” from the beans.
Next time, I’ll probably completely omit the chicken (better for the budget!) and add more green chiles. I tried to gussy it up with some colorful radishes and a bay leaf for the picture, but the combination of my dying camera and lack of photography skills still makes it look pretty bland:
The lighting is my fault, but the fuzziness isn’t. I should have a new camera by the end of the month, though.