Mmmm, WHITE chili!

I managed a pretty tasty pantry chili the other day, but I'm also a fairly big fan of white chili.  Mild and creamy and not so heavy. . . yum.  I am totally drooling.

I wish I could embed the video for you, but I can't.  But I did type up the ingredients and directions - thank me later.

White Chicken Chili
4 bone in, skin on chicken breasts - 3 lbs
1 tbsp oil
salt & pepper
3 jalapenos, minced (keep one minced jalapeno set aside)
3 poblano chiles
3 anaheim chiles
2 onions
6 cloves of garlic, minced
1 tbsp cumin
1 tbsp coriander
more salt (a tbsp or so, but start with a little and taste as you go if you're not a big salt fan)
1 can white cannelini beans
3 cups of chicken broth
3 tbsp fresh lime juice
1 raw jalapeno
1/4 c cilantro minced
4 chopped scallions


Heat oil over medium high til it just starts to shimmer and smoke.  Season chicken with s&p while you wait for oil to heat.  Sear chicken a few minutes on each side.
Remove stems, seeds and ribs from chiles.  Don't rub your eyes for the next several hours.  Seriously.
In a food processor, puree the onions, poblano and anaheim chiles til semi-smooth (you may need to do this in a couple of batches).
Take chicken out of pot and set aside.
Add the onion/chile blend to the pot with 2 minced jalapenos, garlic, cumin, coriander and salt.  Stir and put lid on top to allow veggies to sweat for 10 minutes or so.
Remove chicken skin and snack or throw away or give to starving dog at your feet.
Take one cup of the chile mixture, 1 cup of beans and 1 cup of chicken broth and puree in food processor til smooth to help thicken the chili.  Add back into pot.
Add 2 additional cups of chicken broth into the pot, and then nestle chicken in.  Turn up heat to high and let it come to a boil; reduce heat to medium and cover for 15-20 minutes until chicken reaches 160 degrees.
Remove chicken and set aside to cool and shred.
Add the beans to the pot and allow to cook for 10 more minutes.
Shred the chicken while you wait (use two forks if it's too hot) and add back into the pot.
Then add the lime juice, the third jalapeno, cilantro and scallions.
Serve with sour cream and more cilantro and scallions if desired.

Another couple of recipes for the big bean book of desserts

Will I never learn?
Beans do not make good pastries. . . . or DO they?!

Pumpkin Spice Walnut White Bean Muffins

15.5 oz can of white beans, drained and rinsed

White Beans

Chick Peas

2 eggs

1 cup Splenda

Splenda

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

2/3 cup fat free dry milk

Fat Free

Dry Milk

1 Tbs vanilla

3 Tbs light margarine
1/4 cup fat free ricotta

Ricotta

1/2 cup walnuts

Preheat oven too 350.
In a blender, blend the beans and eggs.
Combine with all the other ingredients in a mixing bowl, don't over mix though.
Pour in to muffin tins (I use large muffin tins, and this recipe made 5 muffins).
Bake for 40 minutes at 35.

And if that sucks, I can always go with some other pumpkiny treat to apologize to my tastebuds for the assault (just like I had to after the black bean brownie debacle). At least they're white bean OPTIONAL.

Harvest Pumpkin Brownies
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.