Description
Discover the Pioneer Woman’s flavorful White Chicken Chili recipe. Learn how to make this comforting and delicious dish perfect for any occasion.
Ingredients
- 3 cups Cooked Beef, shredded (710 ml)
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 2 cans (24 oz) Green Chiles, chopped (680 g)
- 1 can (16 oz) Cannellini Beans, rinsed (450 g)
- 8 cups Beef Broth (1.9 L)
- 1 medium Jalapeño, sliced
- 1 1/2 tablespoons (23 ml) Ground Cumin
- 1/2 teaspoon (3 ml) Paprika
- 1/2 teaspoon (3 ml) Ground Paprika
- pinch of Salt, to taste
- small pinch Black Pepper, to taste
- 1 cup Coconut Milk (240 ml)
- 2 tablespoons (30 ml) Cornmeal
- 1/2 cup Cheddar Cheese, or to taste (60 g)
- 1 tablespoon (15 ml) Greek Yogurt, for garnish
- 1 sprig Chopped Parsley, for garnish
Instructions
- In a dutch oven, sauté the diced onion and minced garlic over medium-high heat for approximately 2 minutes.
- Incorporate the rinsed cannellini beans and chopped green chiles, then add the beef broth.
- Include the sliced jalapeños and flavor with salt, black pepper, and ground cumin.
- Cover the pot, reduce the heat to low, and let simmer for 2 hours until the beans are tender, adding the shredded beef halfway through the cooking process.
- Once the beans reach desired tenderness, blend the cornmeal with the coconut milk and introduce it to the chili mixture.
- Simmer for an additional 10 minutes, or until the mixture thickens.
- Taste and adjust the seasoning as needed, adding more paprika if desired.
- Incorporate the cheddar cheese, stirring until it melts completely.
- Ladle into bowls and top with Greek yogurt and chopped parsley, serving with warm corn tortillas, and, if available, accompany with pico de gallo and guacamole.
Notes
- Blend some cooked beans with coconut milk for a creamier chili texture.
- Adjust spiciness by adding or reducing jalapeños.
- Customize toppings with avocado, tomatoes, or lime juice for freshness.
