Chili Blanco y Blanc

"Some of my family members have a food sensitivty to tomatos, so I had to develop a white chili recipe that would please everyone in our house. This is the one that everyone can eat. Creamy cannellin beans and slightly sweet, wine-poached chicken give it a suble flavor with a kick from chipotle chili peppers. An earlier variation won a neighborhood chili cook-off so I'm hoping that the Black Box judges will agree that it's a winner."

Prep Time

10 minutes

Cook Time

45 minutes

Paired With

Main Protein

Chicken

Ingredients

IngredientQuantity
Boneless, skinless chicken breasts, shredded 2 breasts (about 1-1/2 lbs.), 4 cups, 3-1/2 tsp, 1, 1-1/2 Tbsp, 2 tsp, 2 tsp, 1 tsp, 1 medium, 1, 2 minced, 2 tsp, 3 14 oz cans, divided, 1/4 tsp, 4 oz, see note, 1/4 cup per serving , approximate, 3 per serving, 3 per serving, 1 Tbsp per serving, approximate
Black Box Sauvignon Blanc, chilled
Kosher salt
Bay leaf
Avocado oil or olive oil
Chipotle chili powder
Ground cumin
Ground coriander
White onion, chopped
Poblano pepper, chopped
Garlic cloves, minced
Dried oregano, crushed
Cannellini beans
Black pepper, freshly ground
Chevre
Salt
Cotija cheese, finely grated
Avocado slices
Lime wedges
Cilantro, coarsely chopped

Directions

Place chicken breasts in a single layer in a  saucepan.  Add chilled wine, bay leaf and kosher salt.  Bring to a gentle boil.  Immediately cover tightly and remove from heat.  After 8 minutes, check chicken with an instant thermometer.  Check chicken every 4 minutes until the temperature reaches 160 degrees. Remove chicken, reserving liquid.   Shred  with 2 forks.

While chicken is poaching,  combine chipotle chili powder, cumin and coriander.  Set aside. 

Chop onion and poblano; mince garlic.  Set aside.

In a stock pot or large saucepan, heat oil until it shimmers.  Add spice mixture and saute for 1 minute, stirring constantly so that spices don’t burn.

Add chopped onion, poblano and garlic.  Crush oregano between your fingers and add.  Stir so that spices and oregano coat vegetables and saute for 3 to 4 minutes, until vegetables soften a bit, stirring occasionally.

Add reserved poaching liquid and bay leaf to pot.  Stir in 2 cans of beans.  Mash the third can of beans with 1 T of their liquid and add.

Add shredded chicken, and stir.

Simmer for 20–30 minutes to combine flavors, stirring occasionally.  While chili is simmering, cut lime into wedges.  Coarsely chop cilantro.  Set aside. 

At the end of cooking time, add chevre to pot and stir until melted.

Check seasonings and add salt, if needed. (Note:  If  canned beans are salted, additional salt may not be needed.  Add 1/2 tsp salt for unsalted beans.  Cotija cheese will provide additional salt.)

Slice avocado.  

Remove bay leaf from chili.  Ladle chili into individual bowls.  Grate a blizzard of cotija cheese over each bowl.  Garnish with avocado slices, lime wedges and cilantro sprigs.  Enjoy with crusty bread and a glass of Black Box Sauvignon Blanc, of course!