…from the Perspectives’ Kitchen ![]() How you doin’? A lot of people ask, What's the difference between white chili and regular chili? There's your typical red chili and beans made with beef or pork. On the other hand, white chili versions are made with chicken or turkey instead of beef or pork and without tomatoes but sometimes with beans (usually white beans) and lots of flavor from green chiles. White chili is a relatively new modification with its origins traced to sometime in the 1980s. The modern dish we know as chili, also known as chili con carne (chili with meat), does however appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Another story says the origins may have come from as far away as China or India. Whichever story you want to believe, you will enjoy everything about my slow-cooked White Chicken Chili. It’s made with canned green chiles and is very fragrant as it is cooking, exciting the taste buds and warming the cockles of your heart. Serve with dollop of sour cream, shredded pepper Jack cheese and other good things. Prep time: 30 minutes Slow Cook time: 5 to 8 hours (depending whether slow-cooked on low or high) Yield: 6 to 8 servings Ingredients For the chicken chili 1-1/2 to 2 pounds chicken thighs 4 cups low-sodium chicken stock 12 ounces diced canned green chiles 15 ounces canned cannellini beans, drained and rinsed 15 ounces canned garbanzo beans, drained and rinsed 1 cup diced sweet onion 4 tablespoons minced garlic 1-1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice For the toppings (you can use all the toppings or any combination) 1-1/2 cups fried tortilla strips (or corn chips—I prefer Frito brand corn chips) 1/2 cup pepper-jack cheese 1/2 cup chopped fresh cilantro leaves 1/2 cup sour cream 1/2 cup sliced green onion circles 1 avocado, halved and sliced 1 lime, cut into wedges Directions
ChefSecret: I prefer to purchase whole chicken thighs. Cooking thighs with the skin and the bones adds more flavor to the chili. While this recipe specifically calls out a slow cooker, you can use an Instant Pot set to slow-cook and set the timer accordingly. Quip of the Day: “The lady in Walgreens is looking at me like she has never seen a man put on deodorant and put it back on the shelf.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and drink responsibly. #Entrees #WhiteChickenChili #SlowCooker #BigGame #SuperBowl #Chicken #CannelliniBeans #GarbanzoBeans #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023
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