White Chili

Wow! Alright so I just bought this new cookbook - Cooking Light: Soups & Stews Tonight - and I've just been drooling, I mean inspired, by practically everything in this book. It all looks fairly simple, incredibly flavorful, and HOT which is fantastic because it's about to snow any second here. Anyway so after flipping through the 200 or so pages in this book I decided that I just HAD to make this White Chili recipe for dinner Sunday. I will warn you that it definitely took me a good 2 hours to prepare so don't think this is going to be a quick dinner LOL but it IS worth the anticipation!!!

Ingredients:
2 tsps canola oil
1 1/2 cups chopped onion
3 garlic cloves, minced
2 cups chicken broth
2 tsps green hot pepper sauce (they recommend 5! but that's too much heat for me)
1/2 tsps kosher salt
1 1/2 pounds skinless, boneless chicken breasts - cooked and cubed in 1" pieces (they said you can add this in raw but um, I just couldn't do it - your call!)
2 tbsp cornmeal
1 19oz can of cannellini beans
1/2 cup plain yogurt
2 tbsp thinly sliced green onions (optional, to garnish with)

Directions:
In a Dutch oven, heat the oil over a medium heat. Once hot, add the onions and cook until almost translucent, then add the garlic - stirring occasionally. Add the broth, hot pepper sauce, salt, and chicken to the pan and bring it to a boil. Once boiling, cover and reduce the heat to low and let it simmer for a good 15 minutes. Add the cornmeal and beans to the mixture, stirring frequently, and let it simmer for another 15 minutes. (If you'd like a heartier chili you can mash some of the beans with a potato smasher or whatever you've got, but I left mine alone and it was perfect.) Serve it all up with a spoonful of plain yogurt and some cornbread muffins and devour!

Pictures:

 Pre-simmer...

 After simmering, ready to serve up!

YUM! With a spoonful of plain yogurt to cut the heat a bit and some delicious Parmesan Crusted Cornbread...ps go to the next post, you'll find that recipe there! ENJOY!