|
White Bean Chili
Courtesy of Chris W. Starkenburg, Harley Marine Services
Serves: 6-8 4 Tablespoons olive oil (omit if you use bacon)
4 Strips cooked bacon, diced (optional)
4 Stocks celery diced
1 Medium onion, chopped
1 Small red bell pepper, diced
2 Large tablespoons garlic, chopped
1 1/2 teaspoons crushed red chili flakes
1 Teaspoon white pepper
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon Tabasco sauce
Kosher salt to taste
2 Tablespoons fresh basil, chopped fine
1 Tablespoon fresh cilantro, chopped fine
1 Lime, the zest and the juice
1 Tomato, seeded and diced
4 Cups cooked white chicken breats meat, chopped (charbroil the breast for extra flavor)
4 Tablespoons chicken base (or 4-5 cups chicken broht and omit water below)
4-5 Cups hot water
7 Cans (15.5 ounce) great northern white beans, drained and rinsed 1. If you choose to use the bacon, place in soup pot and cook until crisp and remove.
2. If you don’t use bacon, replace with olive oil.
3. Add celery, onion and pepper; sauté until tender, then add all the spices and cook for another minute.
4. Add all remaining ingredients including bacon bits and simmer for several hours on low heat until you are ready to eat.
5. Before serving, remove 2 cups of chili and puree in blender and add back into the pot, this will help thicken with out loosing flavor.
Crock Pot Method: Place all ingredients in the crock pot; stir until mixed; and, cook for 6 hours.
Serving Suggestion: Garnish with tortilla chips, green onions, drizzle of sour cream, black beans or crisp bacon bits.
|
