Kate’s White Chili
This delicious weeknight dinner is easy to throw together, but it's also friendly for young palates as well as those who easily develop heartburn. Lacking the acidity of tomatoes and the fat of red meat, it's easy to digest and you can adjust the spiciness up or down to your family's preference.
It's even easy to keep the ingredients on hand, with a package of chicken thighs in the freezer, and a couple cans of beans and an onion in the pantry. With a little forethought on your weekly grocery trip, this is a wonderful meal to have on standby for those days when you have no idea what’s for dinner!
Ingredients:
- 4 Tbsp oil, such as avocado or olive
- 4 large or 6 medium chicken thighs
- 2 cups chicken broth (or 1 cup broth and 1 cup water)
- 1 cup white wine
- 8 to 10 cloves garlic, roughly chopped
- 1 small Maui (or sweet) onion, chopped or diced
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp black pepper
- 1 to 2 tbsp masa harina
- 1 can garbanzo beans / chickpeas, drained and rinsed
- 1 can pinto beans, drained and rinsed
- Shredded Mexican style cheese
- 1 ripe avocado, sliced
Instructions:
In a large pot, sear the chicken thighs in oil using medium-high heat. Once cooked through, add the broth and wine, then garlic and onion. Remove each chicken thigh, one at a time, and shred it on a cutting board with two forks, returning each to the pot once shredded into slightly larger than bite-sized pieces. Meanwhile, bring the broth mixture to a boil, then reduce to a simmer. Stir in the acv, spices, and masa. Carefully rinse the beans and add. Mix well with a large spoon. The broth should begin to thicken with the addition of the masa. Turn down the heat to the lowest setting, cover, and allow to simmer at least 20 minutes.
Serve with rice, shredded cheese, and avocado.
