White chili is one of my favorite meals. It is not exactly a low fat meal but it is full of protein and is wonderfully filling. I of course use all organic ingredients, especially for the dairy products (sour cream and half n half). Non-organic dairy products often contain hormones, antibiotics, and other additives that I would prefer not to consume. Horizon brand is one of my favorites.
I keep all of my recipes organized in my little red cookbook.
Here is the recipe for my white chili:
White Chili
2 cans (15.5 oz each) organic great northern beans
1 can (15.5 oz) organic cannellini beans
14.5 oz organic vegetable broth
2 cans (4 oz each) chopped green chilies
1 medium onion
5 cloves chopped garlic
1 T. olive oil
1 t. salt
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper (optional)
1 c. organic sour cream
1/2 c. half n half
In a large sauce pan, sauté the onion and garlic in olive oil until fragrant (3-4 minutes). Then add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for about 25 minutes.
Remove from heat; stir in sour cream and half n half.
This recipe makes about 6 servings (in my opinion). My husband and I, with one other couple, can polish off the entire pot! Everyone has seconds of course because it's just so tasty.
There are about 300 calories per cup.
The above picture is pre sour cream and half n half. I didn't even have time to take a picture of the completed chili because everyone was serving up, and before I knew it, the pot was empty!
I almost always make cornbread to accompany my chili because the meal just doesn't seem complete without the light sweet, fluffy, delightful taste of cornbread. My husband loves to put his cornbread in his chili bowl and mix it all together but I prefer to eat mine separately.
I am personally a fan of putting honey on my cornbread. This local, Colorado raw honey is amazing! I don't even need butter :)
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