I have a story to tell you.
It was a crisp October day, Halloween, about six years ago. I decided to dress up with my friend. She wore a gorilla suit, I wore a chicken suit (this is beside the point, just a minor detail) and we went to visit my aunt and uncle who were throwing a Halloween party for all us kids. My aunt had decorations hung everywhere and music going, and awesome food. So much food.
Now, this was before I decided to listen to my body and stop all the dairy problems I had; so I was eating dairy and meat.
My aunt made this wonderful white chicken chili. It was the absolute best tasting soup/chili I have ever had. I loved, loved, loved it.
And about a week after that I decided to become a vegetarian.
So when I started this blog I started eating meat again in small quantities for two reasons:
1. I needed to be able to try new things, and since this is a dairy-free blog and not a vegetarian blog, I knew I had to be willing to at least cook some meat occasionally.
2. I’m trying to follow my blood type (A) diet more closely, and cut back on all the gluten I eat all.the.time. Seriously I eat way too much gluten, but it’s so good!
And one of the first things I wanted to make for the blog that had meat in it was this awesome chili. I asked my aunt for the recipe and scoured all of our old recipe books, but couldn’t find it. And Aunt Beth couldn’t find it either.
So I started thinking about all the aspects of that soup that I loved; creaminess (there’s that word again), tender chicken, white beans, tasty green chiles, onions and garlic, ohhh myyyy.
The only problem was that her chili was loaded with milk, cream and butter. So how could I make mine as good without those things? Ahhh, cornmeal and milk… the tradition thickening aid for us dairy-free peeps. Problem solved!!
And now I present you with my twist on Aunt Beth’s White Chicken Chili, dairy-free and delicious!!
P.S. This is Ellie, AKA my awesome hand model, and she loved the chili!
- 6 cups vegetable broth
- 4 boneless, skinless chicken thighs
- 2 15-ounce cans white beans, drained
- 1 large onion
- 2 cloves garlic
- 1 can green chiles
- 1 jalapeño
- ½ cup cornmeal
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 cup milk (I used soy)
- 1 tablespoon olive oil
- Salt to taste
- Bring a large pot of water to a boil and then add the chicken. Let cook about 30 minutes, or until there is no pink left and the chicken is fully cooked.
- Drain the water and let the chicken cool.
- Whisk the cornmeal and milk together in a medium bowl and set aside.
- Dice up the onion, garlic, and jalapeno (I took the seeds out of my jalapeno, but you could leave yours in if you like it extra spicy).
- When the chicken is cooled, use a fork and shred it into small pieces.
- In a large pot, sautee until soft the onion, garlic, and jalapeno in the olive oil, about 5 minutes.
- Add the vegetable stock, shredded chicken, and green chiles.
- Bring the chili to a light boil and then let simmer for 20-30 minutes.
- Add the cornmeal/milk mixture, cumin and cayenne pepper, salt and pepper to taste, and extra "chicken water" if needed.
- Cook for about 5-10 more minutes.
- Top with avocados, chips, or cilantro. Or all three!
- Serve hot, enjoy :)