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!
Thanks for warming our hearts with a great shout out to your dad….Dad’s are special! Love the addition of the spinach as I’m sneaky about that myself. Stay outta the cold today if ya can!
This white chicken chili looks amazing Stephanie! It’s been really cold here too and will be for the rest of the week so I definitely need a big hot steaming bowl of this to warm up with. Hehe and Dis Place sounds like it would be an awesome restaurant 🙂
I’m always looking for new chili recipes – and I’ve actually never made a white chicken chili version! And with all that roasted garlic, the spinach, the chicken … I can definitely see how it would have the yum factor! And I love your dad’s goal – and that name : )
Wow. Now this looks just about perfect now. The only way to beat cold weather? A good pot of soup or chili! Thank you for sharing. Just delicious!
Looks so good!! I just did chili today, but not white and not this good looking!! I cannot wait to try this one out on the fam!
I always forget about chicken chili. Since the hubs like BEEF, I always go with the traditional. But I’m totally writing this one down and making it. I can almost taste it now!
I’ve been looking for a white chili recipe for a while now and this is perfect!! Love the roasted garlic. Dad’s always know what’s best!!
I made this tonight and it received 4 thumbs up, it was so good!! I cut back on the spice but chopped some chillis for myself which I sprinkled on top. loved the roasted garlic in the microwave trick too..Definitely making this again Steph 🙂
I would totes frequent “Dis Place”. Mostly because your dad sounds hysterical and I want to be his friend. But also because I love all colors of chili.
I would totally dine at Dis Place. Just sayin!