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!
Kelli — Thanks, dear! Sometimes a good chicken chili just hits the spot. And I’ll keep you posted on that grand opening 😉
Belinda — Chili for breakfast? Sounds genius. 🙂
Maria — I’m staying inside as much as possible so I don’t have to experience it 🙂 And I agree — dads just know how to make the best food!
Rachel — Reason #8724 why I need to go to London already, because that sounds amazing. 🙂
Gerry — Awesome! There’s a very mild kick from the peppers/chili powder, but I bet if you knocked down the chili powder a bit you wouldn’t get any heat. Hope you love it!
Ali — Thanks, dear! I hope you love it 🙂
Marie — Agreed! Thanks, doll!
Julia — Ermagerd, white chili is life-changing. You’ll love it. And my dad will love knowing that you are committed to his future restaurant. 😉
Rachel — I’m becoming a roasted garlic addict, too, thanks to this chili. Thanks for pinning!
Laura — Haha, he will be so happy to know he has a loyal customer already 🙂 Thanks, dear!