White chicken chili

With the weather turning chilly, there is nothing better than a little chili to warm your belly. I am not really a fan of traditional chili but white chili is quite delightful. A much healthier rendition of the dish, white chili is quite easy and is sure to tide you over for a couple of days.

To start, you need the following ingredients:

Navy beans
Black beans
Chicken
Carrots
Celery
Onion
Scallions
Red and green bell peppers
Serrano peppers
Garlic
Chicken stock
White wine
Fresh thyme

Fresh flat parsley
Powdered mustard
Chili powder

First, you will need to prepare your beans. You can either do this by soaking overnight or by bringing to a rapid boil for 5 or so minutes then soaking for an hour. These are dry beans, mind you. Not canned or frozen.

In the meantime, prepare your stock. This is just a typical stock mixture of carrots, onion and celery. Soften over heat in a large stock pot with about two tablespoons of olive oil. After the base stock has started to cook down, you can start to add in the other veggies and fresh herbs, all chopped. Add in chicken stock and let the veggies simmer. Cut your chicken into large pieces and add into the mixture, along with white wine. Salt and pepper to taste. Add in powdered mustard and chili powder, and continue to cook together.

After an hour or so, drain the beans, rinse and add to the large stock pot with the chili. Simmer for one hour.

In a small pot, prepare white rice per the package instructions.

Serve dinner up rice first, with chili over top in a bowl. Drizzle with sour cream and top with parsley. Enjoy!