WHITE BEAN CHILI
Based on Paula Deen's recipe
4 tablespoons (½ stick) butter
2 cans (4½ ounces each) chopped green chiles
1 pound ground chicken or turkey
1 tablespoon minced garlic
¾ cup diced onion
2 cans (15 ounces each) navy beans
1 can (15 ounces) cannellini beans
5 cups chicken stock
1½ teaspoons ground cumin
½ teaspoon cumin seeds
1 tablespoon dried oregano
2 teaspoons ground black pepper
1 teaspoon white pepper
¼ teaspoon chili powder
2 pinches red pepper flakes
½ bunch parsley leaves, chopped
1 can (11 ounces) white shoepeg corn
- In a large pot, melt butter over medium heat. Drain chiles and set aside. Add ground meat, garlic, onion, and chiles to pot and sauté for 8-10 minutes or until meat is completely cooked through and vegetables are softened, stirring occasionally.
- Meanwhile, drain and rinse beans. When meat mixture is browned, add beans and chicken stock to pot and increase heat to high. Bring to a boil. Add remaining ingredients. Reduce heat to medium and cook for another 1-1½ hours, stirring occasionally, or until desired consistency is reached.
- Drain corn. Stir into chili and allow to heat through for about 5 minutes. Serve immediately, or properly cool for crock pot reheating.
My regular chili has more of a subtle heat to it; this is spicy right up front, but not too hot (because I won't eat it if it is). You can omit the chili powder and reduce the amount of cumin if you don't like it to be hot at all. A plop of sour cream and a sprinkle of cheese on top when you serve can also help cut the heat. Let me know if you like it!