email printWhite Chicken Chili & Cornbread

I felt odd craving chili in the middle of “summer”.  My niece and step-sister were visiting this last week on their way to visit my dad and step-mom in Maui (brats).  I had anticipated a sunny day where we might go on a nature walk, rent some kayaks and finish it all off with a little bbq.  HA!  Silly girl in my silly dream world.  The sun decided to prove my point to my family and not show itself.  Another chilly/overcast summer day in WaWa. Instead we spent it inside at the mall, got them some pedicures and I thought…..why not celebrate this chilly day with a little chili (ha ha) since I’ve been craving it and all. 

White Chicken Chili & Cornbread

White Chicken Chili & Cornbread

I thought I’d bring out the white chili recipe I had previously tried from Ellie Krieger of Food Network.  She used ground turkey in hers.  For mine I boiled some chicken breasts for about 15 minutes and shredded it instead of using the turkey.  I also added pureed tomatillos.  I simmered 1 lb of shucked tomatillos for about 10 minutes (until they were no longer firm) and blended them up for the chili.  As with most recipes I did a little “triple s” there at the end (extra salt, spice (I used tapatio) and sweet (a little agave syrup).  Oh, and I didn’t use greek yogurt to top…..I used good ol’ sour cream baby!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 1/2 cups)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, more to taste
  • 1 pound ground white meat turkey
  • 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 3/4 teaspoon dried oregano
  • 1 (15.5-ounce) can hominy, drained and rinsed
  • Salt
  • 1/4 cup nonfat plain Greek-style yogurt
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

To accompany this glorious chili I enlisted the help of my step-sister to make the cornbread.  I came upon this wonderful blog called The Sunday Dinner Revival.  (What a wonderful concept for a blog.  Please check it out, this girl is a doll…..I can appreciate her love of food.)  Anyhow, we tried her sweet cornbread recipe and now I shall vow to NEVER try another cornbread recipe for as long as I live.  Done.  Sold.  Trust me, make this and it will be your “go to” as well.  Here is the link to the recipe:  http://thesundaydinnerrevival.com/2011/02/02/sweet-skillet-cornbread/  We made ours in a square baking dish because my skillet is a monster.  Being that I now know how wonderful this stuff is, next time I might double up the recipe and use my monster skillet to make it!

I will vouch for both recipes by saying that all who ate went back for seconds;-)

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2 Responses to White Chicken Chili & Cornbread

  1. Hey, thanks for the sweet trackback!! I am thrilled (and flattered) you enjoyed the cornbread so much. Really enjoyed peeping around your blog. I’ll be back for sure!! : )

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