Earth Tone Chili

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I got this recipe from my sister, who positively raved about it--said it was one of the most delicious things she'd discovered in her stake's Relief Society cookbook. I was pretty excited to try it, both because she was so enthusiastic and because I could tell from reading the recipe that it was economical, nutritious, easy and different.

I've made it twice, and I'm a bit disappointed. Not that it's bad; it's yummy enough; it's just not yummy. Still, I'm sharing it here, because it's economical, nutritious, easy and different. Also, it's relevant at this time of year, because it's a decent way to use up some leftover turkey.

I've changed the name, however, and a few details. The name in the RS cookbook was "White Chili," to distinguish it from red or green chili, I assume. But those names refer to the color of the chili used in making the stew, not the color of the final dish. This chili uses green chili, and it isn't white; it's beigish. But "Beige Chili" doesn't sound at all appealing, and "Earth Tone Chili" has, at least to me, a certain charm. So here it is.

Earth Tone Chili

1-2 tablespoons oil
2 cloves garlic, minced
1 medium onion
1 boneless chicken breast, diced into 1/2 inch cubes, OR 1 cup leftover chicken or turkey, shredded (or omit to make the dish vegetarian)
3 15 oz cans Northern white beans
1 15 oz can garbanzo beans, drained
1 12 oz can white corn, drained
2 4 oz cans green chilies
2 tsp dried chicken bouillon, if desired
2 cups water, chicken stock, vegetable broth OR liquid from beans, as needed
cumin, cayenne pepper, salt and pepper to taste
Tabasco sauce

Saute onion, garlic and uncooked chicken breast (if used) in oil until onions are clear and chicken is no longer pink. Add beans, corn and chilies; if necessary, add additional liquid. If using precooked chicken or turkey, add at this point. Season to taste with dried spices. Cook for one hour. Immediately before serving, add six to twelve shakes Tabasco sauce, or allow diners to flavor it themselves. Don't omit the Tabasco sauce; it adds a nice kick, but if you add it before cooking, the flavor changes. Serve with Monterey Jack cheese, sour cream, and flour tortillas to continue the whole white and earth tone theme. Like most stews, it's better the second day, after the flavors have had time to deepen and blend.

2 Comments

I have a similar recipe (labeled "Santa Fe White Chili") and was similarly disappointed, I think because the canned green chiles are so bland. I'll try the tabasco trick!

Yes, Juti--the dish isn't bad, just kind of bland. Which I guess is one thing associated with whiteness, so it's not surprising.

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This page contains a single entry by Holly published on December 1, 2008 11:49 AM.

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