White Chili

I hate that it took me until December 23rd to post this recipe, but believe it or not, it actually took me that long to decide what to share! You see, the holiday food tradition in our family relies almost entirely on my mom--it's she who prepares almost all of the dishes for our celebration, and what the rest of us share is sort of besides the fact. This year, though, is different. This year is the first with a new baby in my family, and it's time to start our own traditions. So while White Chili might seem a little "untraditional" for some Christmas dinners, I can't wait to make it the standard for ours. Plus, have I mentioned how entirely delicious it is?


White Chili

½- 1 Cup Chopped Onion
1 Tablespoon Garlic, minced
2 Cups Great Northern Beans (or 2 cans, drained and rinsed)
½ Cup Green Chilies, chopped
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Oregano
2 Teaspoons Cumin
¼ Teaspoon Cayenne (adjust to taste)
1 Cup Sour Cream
2 Cups Half-and-half
1 cooked rotisserie chicken, cubed
1 Tablespoon Chicken Bouillon (dissolved in a little hot water)
1 – 2 cups sweet corn

In a Dutch oven:
Sauté onions until soft.
Add garlic and heat just a bit.
Add the rest of the ingredients and mix together.
Heat until it just comes to a boil, lower the heat and simmer with a cover for at least 30 minutes.
Stir often so it doesn’t burn. If you like it thicker, remove the cover and simmer longer.

I'm planning to make this a more festive dish by serving it alongside red tortilla chips (oh, did I forget to mention the chili is as good in a bowl as it is on a chip?) and a sprig of fresh parsley. Merry Christmas!