White Chili

Soccer is the name of the game for the next couple of months.  I'm so not complaining because it's so much fun to watch 16 and 17 year old girls play the game that they love. 

I've been practicing with my new camera and it's taken some time to get used to taking action shots with it.  I took lots and lots of pictures of Courtney's  game yesterday morning and I managed to capture a few good shots of my favorite soccer player. 

Perhaps the tights and underarmor tipped you off but YES, it was VERY cold for yesterday's game.  (Like 40 degrees cold.)  Fortunately, the sun was shining so we managed to stay warm even while we were sitting on the bench. 

I don't know about you but it's hard for me to warm up once I get chilled.  The only thing that seems to help is to warm myself from the inside out.  A steaming bowl of white chili is the perfect internal temperature warmer. 

I've already started to stock up my freezer with containers of this yummy chili for the winter.  It's so good and it's perfect for busy nights when I need a quick dinner. 

White Chili
1 Anaheim chili
1 onion, peeled and halved
4 cups chicken broth
2 Tablespoons flour
2 cans cannelini beans, drained and rinsed
1 Tablespoon olive oil
8 garlic cloves, minces
1 Tablespoon cumin
3/4 teaspoon coriander
1 teaspoon oregano
3/4 pound pork
2 pounds chicken breasts, cooked, cut into bite sized pieces
3 cups corn
1 can garbanzo beans
1 cup half and half (or 1 cup cashew milk)
1/3 cup lime juice
2 teaspoons salt
1 medium avocado, sliced

Arrange pepper and onion on a foil lined baking sheet.  Place pan under broiler and broil until pepper is charred on all sides.

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Wrap peppers in foil for 15 minutes.  Peel and place in blender with onion, flour, 1/2 cup broth and 1 can cannelini beans.  Process until smooth.

Heat oil in large pot.  Add garlic and saute 1 minute.

Stir in cumin, coriander and oregano.

Add pork and cook until browned.
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Stir in onion mixture and remaining chicken broth.  Bring to boil, reduce heat and simmer 20 minutes.

Add chicken and simmer 5 minutes.

Add remaining beans, corn and garbanzo beans. Cook 7 minutes.

Stir in half and half (or milk), salt and lime juice.

Serve.

Serve with avocado and sour cream (if desired).

White Chili - perfect for nights when the temperatures drop into the 30s.  (or below)  Enjoy.

Ciao!

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