CHICKEN & WHITE BEAN CHILI

(24 SERVINGS)

4 cans white beans (Navy or Cannellini), drained

6 fresh Anaheim chilies

5 tablespoons butter

1 large onion, finely chopped

1/3 cup all purpose flour

4 cups chicken broth

4 cups half and half

4 cups shredded cooked chicken

1-1/3 tablespoon chili powder

1-1/3 tablespoon ground cumin

2-1/2 teaspoons salt

1/2 teaspoon white pepper

 

1-1/2 cups shredded Colby-Jack cheese (about 6 ounces) (may reserve some for garnishing)

1 cup sour cream (may reserve some for garnishing)

 

Char chilies over gas flame or in broiler until blackened on all sides . Put in paper bag; let rest 10 minutes. Peel, seed and chop chilies. Set aside.

 

Melt butter in heavy large pot over medium heat. Add onions and sauté about 15 minutes, until tender. Add flour and stir 5 minutes (do not brown). Gradually stir in chicken broth and half and half.  Simmer gently until thickened, about 10 minutes. Add drained white beans and roasted chilies, shredded chicken, chili powder, ground cumin, salt and white pepper.  Simmer gently for about 20 minutes to blend flavors.

 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Spoon chili into bowls, garnishing with additional sour cream & shredded cheese, if desired.

 

Enjoy with a glass of Liberty Vineyards & Winery Riesling or Cat Noir wine.