Thursday, February 20, 2014

White Chicken Quinoa Chili

I have a soft spot in my heart for a good white chili. I know I know, what an oddly specific thing to like so much but yes I am oddly specific about certain things. I've tried numerous recipes, the last one that I've documented being this one from a year ago. I've also tried a couple of others since then but nothing quite worth blogging about until now. This is the granddaddy of all white chilis, if there can be such a thing (they don't reproduce after all). But really, I can't stop eating this stuff. I made a huge vat and ate a ton, then refrigerated the leftovers but kept sneaking spoonfuls of cold chili every once in awhile. I'm gross but the stress from school is getting to me, plus this tastes amazing.

Adapted ever so slightly from How Sweet Eats

  • Olive oil
  • 1 sweet onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound chicken meat, cooked and shredded (I used 2 chicken breasts from a Costco rotisserie chicken)
  • 1 can cannellini beans
  • 1 quart chicken stock
  • 1 cup cooked quinoa (I used red quinoa to add a little color)
  • 1 cup half and half (I used 1/2 cup heavy cream + 1/2 cup milk)
  • 4 ounces monterey jack cheese
  • Cilantro for garnish
  • Corn chips to serve 

Mise en place, or most of it at least.

Set your stove on high and heat a tablespoon or two of olive oil, then cook your veg (onions, peppers, garlic) for about 5 minutes or until softened.

Add your spices (cumin, paprika, salt, pepper) and stir well.

Add your chicken, cannellini beans, and chicken stock. It was at this point when I realized my wok is smaller than I thought it was... but I waited until everything boiled, and then simmered for 15 minute.

Meanwhile my pot that I had cooked my quinoa in was way too big...

I ended up ladling the contents of my wok into my pan with the quinoa, with no spillage luckily. Also, I added my heavy cream and cheese, and allowed to simmer for an additional 5-10 minutes.

Ready to serve, yum. I added some cayenne for fun because I enjoy the burn.

Top with cilantro and lots of tortilla chips. So good. Also, I need more counter space...can't take a proper photo :(

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