Warm up with this savory and satisfying winter white chili! Perfect for Chicago's "chilly" weather, this delicious recipe is guaranteed to chase away the cold at dinner, the next cook-off, or any winter festivity! (Vegan options included)
Prep Time: 10 min
Cook Time: 40 min
Servings: 5
Ingredients:
2 Tablespoons Ellyndale® Organic Extra Virgin Olive Oil
1 large onion
2 chopped green or yellow bell peppers
2 teaspoons cumin
2 teaspoons oregano
1/4 teaspoon cayenne pepper
a pinch of ground cloves
2 cloves of minced garlic
1 large minced jalapeno
2 lbs skinless, diced chicken thighs (may replace with vegan meat substitute)
3 cups Cadia Organic Free-Range Chicken Broth or Vegetable Broth
2 cans Cadia Organic Great Northern Beans
White cheese (substitute with Follow Your Heart® or Daiya® vegan cheese)
Salt and pepper to taste
Directions:
1. In a large pot, simmer onions and bell peppers in olive oil over medium heat until soft and translucent. Add spices: cumin, oregano, cayenne, cloves, minced garlic, and jalapeno.
2. Add chicken and chicken stock, bring to a boil and then reduce heat to a simmer for 20 minutes (or until chicken is completely cooked).
3. Drain canned beans, add to pot, and cook another 10 minutes. Salt and pepper to taste
4. Top with white cheese or vegan cheese! OPTIONAL: For a fresh twist, garnish with fresh cilantro!
