Deb's "white" Chili Recipe

Name: Deb's "white" Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs chicken thighs; 1 onion, quartered; 2 carrots, quartered; 3 bay leaves; 1 lime, juice of; 2 teaspoons cumin; 1 teaspoon coriander; 6 black peppercorns; 3 tablespoons olive oil; ¾ cup poblano pepper, chopped small; ¾ cup white onion, chopped small; 1 lb cajun andouille sausage, 1/2-inch slices, then quartered; 1 (28 ounce) can crushed tomatoes; 1 (28 ounce) can diced tomatoes; 6 ounces tomato paste; 1 (14 ounce) can great northern beans; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon chili powder; 2 tablespoons red wine vinegar; 2 tablespoons molasses; 1 tablespoon chopped dried chipotle pepper; 1 tablespoon sugar; salt and pepper; sour cream (to garnish); shredded colby-monterey jack cheese (to garnish) or cheddar cheese (to garnish)

Servings: persons

5 lbs chicken thighs
1 onion, quartered
2 carrots, quartered
3 bay leaves
1 lime, juice of
2 teaspoons cumin
1 teaspoon coriander
6 black peppercorns
3 tablespoons olive oil
¾ cup poblano pepper, chopped small
¾ cup white onion, chopped small
1 lb cajun andouille sausage, 1/2-inch slices, then quartered
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
6 ounces tomato paste
1 (14 ounce) can great northern beans
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons red wine vinegar
2 tablespoons molasses
1 tablespoon chopped dried chipotle pepper
1 tablespoon sugar
salt and pepper
sour cream (to garnish)
shredded colby-monterey jack cheese (to garnish) or cheddar cheese (to garnish)

1
PART I.
2
Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
3
Bring to a boil, reduce heat and simmer for 45 minutes.
4
Remove chicken thighs to a platter to cool (about an hour until you can handle them.
5
).
6
Strain the stock into a large bowl with a lid; throw away the vegetables.
7
Put the stock in the fridge to cool.
8
Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
9
PART II.
10
Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
11
Add the andouille sausage and saute for a few minutes.
12
Add the chicken pieces from Part I and remaining ingredients on the list.
13
Skim the fat from the reserved stock.
14
Add stock to the soup pot a little at a time and stir until chile is desired consistency.
15
Simmer chili on medium heat for at least an hour.
16
You may want to add a little more stock as the chili simmers.
17
Serve garnished with shredded cheese and a dollup of sour cream.

1308

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 5 lbs chicken thighs, 1 onion, quartered, 2 carrots, quartered, 3 bay leaves, and more.

Yes, Deb's "white" Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deb's "white" Chili

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