2 cans great northern beans, rinsed
1 whole white onion, diced
1 yellow bell pepper, diced
1 can corn or hominy
2 bulb fresh garlic, minced
3-4 pasilla, anaheim, or poblano peppers, diced
1/2 cup white wine
1 can chicken broth
2 tsp cumin powder
1 tsp coriander powder
1 T ground white pepper
3 T olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup shredded pepper jack cheese
Heat olive oil in large saute pan to medium-high heat, add garlic, onions and chicken. Saute for 10-15 minutes or until chicken is no longer pink.
In a large dutch oven (or pot) add chicken broth, cumin, coriander, ground white pepper, lime juice, pasilla (or anaheim or poblano) peppers, and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 15-20 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper and white wine.
Cover and let simmer for approximately 55 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese and serve.
This is a 2 time ward chili cookout winner and was served at the White House. I've actually been asked to appear as a guest judge on Top Chef based on this chili. Enjoy and protect this recipe with your life.
Greg
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