Monday, April 23, 2012

GF White Chicken Chili with Green Salsa

Although warm spring weather came early this year yesterday and today were really cold and drizzy days. I wasn't sure what to make for tonight's dinner but wanted something warm and satisfying. In looking through the pantry this morning the first thing I noticed was a bag of white beans near a large jar of green salsa. There were chicken thighs and cilantro in the fridge and although I'd never made a white chili - one without tomatoes - it sounded quick to make and perfect for a cold day.

It was quick and easy to make and there was enough for a crowd. I was happy that it ended up being a big hit. I took the photos a couple of hours before we actually ate so I wouldn't lose the light but we actually topped our chili with big spoonfuls of chopped cilantro and had a fresh green salad with it.  Simple and colorful and really satisfying. One of the best parts of this meal was the wonderful aroma that filled the kitchen all afternoon.

Chicken Chili with Green Salsa
Six to Eight Generous Servings

1 lb. White Beans (Great Northern) dry, sorted and rinsed
2 quarts Organic Gluten Free Chicken Stock (homemade would be even better)
1 Cayenne Chili - dry (optional)
1 24 ounce jar Natural Gluten Free Green Salsa
3 cups of water (or more if you want a thinner chili)
1 lb chicken thighs, boneless and skinless
salt & pepper to taste
1 bunch Cilantro, washed and chopped

In a large stock pan or Dutch oven place sorted and rinsed beans and cover with the two quarts of chicken stock.  If using a whole dried Cayenne chili, place in pan now.  Bring almost to a boil and reduce heat to low.  Simmer until beans are soft - mine were very fast today - maybe three hours.

Once beans are nearly cooked heat a saute pan to cook the chicken.  Saute both sides until cooked through (I didn't use any oil to saute) and once cooked (15 minutes for me) chop into 1/2" pieces.

Add the salsa, water and chicken to the beans and stir gently but well.  Add salt and pepper to taste and let simmer.  It was delicious at that point but even better three hours later when we finally ate.

Add chopped cilantro to taste and stir it in. My bowl was bright green because I'm crazy for cilantro. The guys' bowls varied in color considerably but we were all happy.



gabbyfek said...

this looks amazing to me.

chacha said...

This was seriously easy and yummy. Joe gave his a layer of pepper jack cheese that would make you proud! xoxo

leah said...

I bought ingredients to make this today...can't wait!! The weather here is so chilly it will be perfect for supper tomorrow night, so long as I can get it into the crockpot in time.

chacha said...

My gosh Leah, it sounds like you've had some wild weather again.

Hope you got a chance to make it and hope you all enjoyed it.


leah said...

I did make it today, although not in the crockpot after re-reading the recipe. We loved it!!

Not too wild here. We're getting some storms, rain, and cold but tomorrow should warm up.

Marc Mueller said...

I would like this again please :D

chacha said...

Leah - glad to hear things were okay near you! Also glad you enjoy the chili!

Marc - you've got it. I'll pick up the beans this afternoon. =D