White Chili with Roasted Garlic
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
White chili is a variation of the popular chili con carne. This recipe uses white beans and chicken instead of tomato sauce and beef. Therefore, the dish is white instead of red, as in the traditional version, and the green spinach stands out beautifully against the creamy background. As for the flavor, this chili is incomparable. Smoked paprika and roasted garlic make this dish unique, pairing perfectly with cream and cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
White chili
- 1 can (420 g) white navy beans, drained
- 280g frozen chopped spinach, thawed and squeezed dry
- 4 cups of torn cooked chicken meat
- 12 shallots, chopped
- 2 tbsp. l. olive oil
- 3 Anaheim chili peppers
- 3 cloves garlic, crushed
- 3 tbsp. flour
- 1 cup dry white wine
- 7 cups low-sodium chicken broth
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 3/4 tsp smoked paprika
- 1/3 cup heavy cream
- 1 tbsp. grated cheese, for decoration
Baked garlic
- 12 cloves garlic, unpeeled
- 1 tbsp. l. olive oil
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Recipes with similar ingredients: white navy beans, chicken, spinach, chili pepper, ground cayenne pepper, shallots, garlic, cream, white wine, paprika
Cooking the dish according to the recipe:
- To make roasted garlicCombine 12 garlic cloves with olive oil and 1 teaspoon of water in a microwave-safe bowl. Cover, leaving a vent for steam. Microwave until the garlic is soft (about 90 seconds). Let cool, uncovered.
- Preheat the oven to 350°F. Cook the shallots with olive oil in a large saute pan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chili peppers on a foil-lined baking sheet and roast in the oven over high heat, turning occasionally, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let cool. Peel the skins off the chili peppers with your fingers or a vegetable peeler. Remove the stems, seeds, and chop finely.
- To make chiliAdd the crushed garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, for about 3 minutes. Increase the heat to high and pour in the wine. Simmer for 2 minutes, scraping up any browned bits from the bottom. Add the roasted chilies, 6 tbsp. broth, chicken, chili powder, cayenne pepper, beans, salt and black pepper to taste. Continue simmering.
- Meanwhile, squeeze the pulp from the roasted garlic into a blender or food processor. Pour in the remaining 1 cup of broth and blend until smooth. Add the mixture to the chili and simmer until thickened, about 30 minutes. During the last 5 minutes of cooking, stir in the spinach. Add the paprika, cream, and season with salt and pepper. Garnish with cheese.
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