This is a perfect dish for a cold winter day in the slow-cooker. It can be done with chicken and/or turkey and there are many variations you can come up with based on your own preferences. Plus, you'll be absolutely amazed at how easy this 'set it and forget it' meal really is.
For example, I've done it with leftover shredded turkey, chicken and even just ground up chicken and turkey together. Both offer a tremendous flavor profile so play around with the recipe a bit to best suit your liking.
Winter White Chili
What You'll Need:
- A few cans of white beans - different varieties, drained
- Chicken broth/ Stock
- A bit of white cooking wine
- 2 cloves garlic, minced
- 2 medium onions, chopped
- Tbsp olive oil
- 2 4-ounce cans chopped green chilies
- fresh tarragon or cilantro, chopped
- fresh parsley, chopped
- fresh chives, chopped
- ground cumin
- dried oregano
- tsp ground cloves
- cayenne pepper
- curry powder
- a few dashes of chipotle-smoked Tabasco
- salt/ pepper to taste
- ground corriander
- Cooked chicken or turkey (even both), either shredded or ground and you can also shape into meatballs, cook beforehand then drop into your chili to finish
- Sausage (large links), remove meat from casings
- grated Monterey Jack cheese
How You'll Do It: (yep, it's actually that simple)
1. Combine all ingredients into a large soup pot or slow cooker and simmer on low for at least three to four hours. Add additional water (or watered-down broth), if necessary.
2. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole and sour cream. Serve with fresh warmed flour tortillas or tortilla chips.
If you haven't yet visited in Marblehead I absolutely implore you to do so. Chef Barry Edelman serves up some of the most amazing and freshest culinary creations you could ever imagine.
This past week I went to celebrate an early birthday dinner with my mother at 5 Corners Kitchen and am still dreaming about it now.
We started with the Tartine of Smoked Beef Tongue, served with wild mushrooms, arugula, parsley, garlic and parmigiano reggiano and a devilishly decadent smokey flavor.
We also shared the roasted beet and watercress salad and the duck confit and frisee salad; also very phenomenal dishes.
The main courses were the Tagliatelle with duck confit and seared sea scallops. Both dishes were simply exquisite and served up full of mouth watering flavor and the portions were thankfully so generous that we packed up the leftovers to bring home.
5 Corners Kitchen is a true dining destination and I'm sure I can speak for all Marblehead residents when I say welcome to the neighborhood. We are truly grateful in heart and stomach to have such culinary perfection in our back yard.