A hearty, creamy white chili with a subtle smoky heat. Easy to make and perfectly filling.
- 3-4 tbsp. olive oil
- 1 lb. of chicken breasts [boiled and shredded]
- 2 yellow onions [diced]
- 3 cloves of garlic [minced]
- 2 - 15 oz. white beans [drained and rinsed]
- 1/3 c. canned chipotle peppers [chopped]
- 6 c. vegetable broth
- 1/4 c. white quinoa
- 1 tsp. cumin
- 2 tsp. chili powder
- 1/2 tsp. cayenne
- 1/2 tsp. sea salt
- 2 c. + 2 T. coconut milk [from carton, unsweetened]
- 6 tbsp. cornmeal
- In a large pot, boil chicken for 15-20 minutes. Drain water and allow chicken to cool.
- While chicken is boiling, prep onion and garlic as described and drain and rinse beans. Combine spices in a small bowl.
- In a large pot, heat olive oil on medium, then sauté onions for 2 minutes. Add garlic and sauté for 1-2 more minutes.
- Add peppers to pot and continue to stir. If needed, add more oil.
- Add chicken to the pot and stir.
- Add broth, beans, and spices.
- Combine coconut milk and cornmeal in a bowl and mix well.
- Add quinoa and heat for 5 minutes.
- Add milk mixture and bring pot to a boil.
- Boil for 5 minutes, reduce to a simmer. Stir occasionally for 20-30 minutes and allow to cool.
- Chili will gradually thicken.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Mains
- Cuisine: Southwest