WITH "CHILI SEASON" UPON US IN THE FIREHOUSE, IT IS IMPORTANT TO REMEMBER THAT CHILI DOES NOT HAVE TO BE BEEF ONLY. FURTHERMORE, IT DOES NOT HAVE TO BE A "RED" CHILI WITH THE USUAL TOMATO SUSPECTS SHOWING UP TO THE PARTY....HERE IS MY RECIPE FOR WHITE CHICKEN CHILI THAT IS PERFECT FOR A CHILLY DAY....
WHITE CHICKEN CHILI
6 BONELESS SKINLESS CHICKEN THIGHS
3 BACON STRIPS
1 ONION, chopped
1 GARLIC CLOVE, chopped
1 SMALL BUTTERNUT SQUASH, peeled and chopped into small cubes
1 SMALL PACKAGE OF SLICED MUSHROOMS
2 CANS OF CANNELINI BEANS
1 CAN OF CHICKEN BROTH
1 TBSP. DRIED ROSEMARY
2 TBSP. CUMIN
2 TBSP. WHITE PEPPER
2 TBSP. ONION POWDER
SALT AND PEPPER TO TASTE
GREEN ONION, SHREDDED CHEESE AND JALAPENO FOR GARNISH
In a large pot of simmering water add the chicken thighs. Cook for approximately 20 minutes, remove and let cool slightly. Shred and set aside.
In a large pot or dutch oven, cook the bacon. Remove, chop and set aside. Add the onion, garlic and spices to the bacon drippings and saute until the onion is translucent. Add the reserved bacon and chicken to the pot. Add the chicken broth and just enough water to cover the mixture. Bring to a simmer for about 30 minutes. Add the butternut squash and continue to cook.
Meanwhile in a small saucepan, add some of the cooking liquid and one can of beans. Bring this to a simmer for a few minutes. Remove and add to a blender or use an immersion blender to puree this mixture and then add it to the chili pot.
Now add the mushrooms and remaining can of beans to the pot and continue to simmer for about 20-30 minutes.
Serve with shredded cheese, sliced green onion and thin sliced jalapeno.
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