White Not-Hot Chili

This chili gets its name from the fact that it does not contain any red chiles or spices and is mild.  Read our page, Chili Secrets, for tips.  

Serves 6

  • 1⅓ lbs (600gr) ground chicken
  • 2 Tbsp olive or grapeseed oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped 
  • pinch salt
  • 6 cloves garlic, minced
  • 1 mild banana pepper or green bell pepper
  • 1 can (114ml)  mild green chiles, drained and chopped
  • 4 cups chicken stock
  • 2 cans (540ml/15oz) white kidney beans, drained and mashed somewhat
  • 1 jar of roasted yellow peppers or 1 yellow bell pepper roasted and skinned
  • either, pureed or finely chopped
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp lemon zest
  • salt to taste

For garnish:

  • fresh cilantro (preferrable) or parsley, minced
  • salsa verde, optional
  • Pepper Jack cheese or Havarti with peppers, grated

Heat 1 tablespoon oil in a saute pan over medium-high heat.  Brown the ground chicken, breaking it up as it cooks.  Set aside when done.

In a large soup pot, heat 1 tablespoon oil over medium-high heat.  Sauté the onion and carrot with a pinch of salt until softened.  Add in the garlic and peppers and sauté for a few minutes.  Pour in the chicken stock and bring the pot to a strong simmer.  Add the beans, roasted yellow bell peppers, and remaining ingredients.  Simmer, stirring occasionally, until the chili reaches a desired thickness, 30 minutes to an hour.  Season with hot sauce and then salt to taste.  For this chili, it’s best to season with salt towards the end to avoid over salting.

Stir in fresh cilantro or parsley just before serving.  Place a spoonful of salsa verde in the bottom of each bowl, if desired, add chili, and top with grated cheese. 

Serve with cornbread and a pilsner or unoaked chardonnay.

For some killer cornbread recipes, check out Best Ever CornbreadButtermilk Mexican Corn Bread, Nippy Zucchini Cornbread, and plain Zucchini Cornbread.


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