The Seven Basics Of White Chili

Chicken chili has evolved not only as a regular contender in many chili cook-off circuits, but also as a contender against its rival, tomato-chili, at many dinner tables across America. It’s little wonder, since our “health-conscious” society is constantly scouting for savory alternatives to those higher-fat staples of the past. Consequently, chicken chili recipes have burst into the forefront of the culinary chili arena.

Despite subtle recipe variations, the mainstay ingredients of this savory dish remain the same. These seven basics include chicken, green chilies (fresh, canned, or pickled), onions, white beans, garlic, spices, and chicken broth. A look at these simple seven ingredients will reveal why they distinguish white chili from ‘traditional’ tomato (red) chili.

First is the meat ingredient. Chicken is lower in fat than the higher-fat beef cuts, traditionally used in tomato-based chili. Nonetheless, using breast meat, instead of thigh meat, not only reduces the cooking time, but also doesn't contend with the flavors of the chilies, herbs, and spices that promote the savory flavor of the dish.

Secondly, paramount to achieving a true chili flavor involves your choice of chilies. To achieve this culinary effect, you’re best to choose a variety of at least three chilies as opposed to just one or two. An ideal combination includes Jalapeno, Anaheim, and Poblano.

Finally, using canned (as opposed to dried) white beans, such as cannelloni or navy, saves time without sacrificing flavor. In addition, by browning your onions and garlic along with the herbs and spices, you’ll achieve a subtle blend of flavors incomparable to the traditional meat-tomato based alternative.

You might try serving you white chili topped with sour cream and accompanied by tortilla chips for dipping.