True story time: One of his semi-real goals is to open up a restaurant that serves chili and hot dogs and call it “Dis Place.” I know. I mean, I don’t know. I don’t know where that idea came from, or why he wants to serve just those two foods, but it’s perfectly quirky and awesome. Just like Dad.
My dad typically makes two kinds of chili: red chili, with loads of beans and ground beef and tomatoes and chopped veggies, and this white chicken chili. The former, I believe, is his original recipe while the latter is a take on Melissa d’Arabian’s recipe.
There are beans in this chili, but they aren’t really the star of the show. Neither is the chicken, really. To me, what makes this recipe a recipe worth repeating are the roasted garlic and peppers. They impart such a wonderfully rich, savory and slightly spicy flavor I don’t think I’ve ever tasted in anything else before, soup, chili or otherwise. The creamy base of this chili (which is really just a small amount of heavy cream, meaning this is a good-for-you meal, too, cha-ching!) helps to balance out the strong flavors. Oh, and then you get those pieces of shredded chicken and spinach throughout. Aaaaaand cue the moment when I wish I had made a double batch.
White Chicken Chili
Ingredients
For the roasted garlic:
- 12 cloves garlic, unpeeled
- 1 tablespoon olive oil
- 1 teaspoon water
For the chili:
- 3 Anaheim chile peppers
- 8 shallots, chopped
- 2 tablespoons olive oil
- 3 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 8 cups vegetable broth, divided
- 4 cups chicken, cooked & shredded
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper, optional
- 15 ounces navy beans, undrained
- Salt and pepper, to taste
- 10 ounces frozen chopped spinach, thawed
- ¾ teaspoon smoked paprika
- ⅓ cup heavy cream
- Sour cream, chopped fresh parsley and/or shredded cheese, for garnish (optional)
Instructions
- Toss garlic, oil and water in a small microwave-safe bowl. Cover with plastic wrap, leaving a small vent, and microwave 1 1/2 minutes until soft. Cover completely and let cool.
- Meanwhile, place an oven rack near the top of the oven, then heat the broiler. Line a broiler pan with foil. Place chile peppers on foil and roast 10 minutes, turning occasionally, until charred.
- Transfer peppers to a bowl; cover with plastic wrap and let sit until cool.
- Heat oil in a large saucepan over medium-low heat. Add chopped shallots and cook 15 to 20 minutes, stirring occasionally, until caramelized.
- Add minced garlic and cook 2 minutes; add flour and stir 3 minutes until toasted. Increase the heat to high and add 1 cup broth. Simmer 2 minutes, scraping up any brown bits from the bottom of the pan. Add another 6 cups broth, the cooked chicken, chili powder, cayenne pepper, navy beans and salt and pepper to taste.
- Peel, seed and chop roasted peppers; add to saucepan.
- Remove pulp from roasted garlic cloves and place in a food processor. Add remaining 1 cup broth and process until smooth. Add to saucepan.
- Simmer chili, uncovered, 25 minutes until thickened. Add spinach; cook another 5 minutes. Remove from heat. Stir in smoked paprika, heavy cream and salt and pepper to taste.
- Serve with sour cream, chopped fresh parsley and/or shredded cheese on top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I think Dis Place needs to become a reality! I’m totally there for the grand opening. I’ve been looking for a recipe for white chicken chili for so long, but all the recipes I found were also missing something. This recipe totally nails it…love the shredded chicken and roasted garlic!
My dad also is chilli and breakfast lover, I find he likes red chilli than white in his. He can eat it for breakfast!
Maybe it is the spicy heat that make him want to eat a bit better but I am sure he would love a pot of this chilli too.
I’m shivering all the way in Seattle for you Stephanie! -20, I can’t even imagine. What a perfectly delicious way to warm up!! I just love Dad recipes, they are the best!
Dis Place would do very well in London; we have loads of eateries that just focus on one or two things. For example Burger & Lobster, where you have a choice between a beef burger, a lobster or a lobster roll, and Bubble Dogs where it is all hot digs and champagne.
Steph, I need a dinner for tonight and this looks perfect. Is it spicy…I live With a bunch of woosies when it comes to chilli?
I am definitely trying this – I need a good hearty soup and this is definitely on my list.
Throw roasted garlic in anything and I’m a huge fan! This sounds so great!
Your dad sounds like a straight up champ! BOOM! My friends and I were just talking about white chicken chili yesterday, and I was all “whaaaaat is it? I’ve never made it! What makes it whiiiite?” And now I have all my answers, and I’m 200% making your dad’s signature WCC. SO GOOD!
Let your pop know I would willingly get on a plane in order to go to Dis Place and eat all the chili and hot dogs 😉
Mmm this looks so so good!! I’m a roasted garlic addict, and it sounds delicious in the base of this chili. Pinned, and definitely need to try this soon.
This looks so great Stephanie! And you can tell your dad that I would visit ‘Dis Place’ all the time if I lived near you…(minor detail).
Totally agree with you–roasted chilies are the best part of homemade chili!