Hi guys, I'm Laura Vitale. On this episode of Laura in the Kitchen, I'm going to show
you how to make a White Chicken Chili. It's such a great recipe, love one pot wonders
like this. It can just pretty much take care of itself and then you've got an amazing dinner
at the end of it. Now let me take you over the ingredients so we can get started. You're
going to need some ground chicken. This is some Italian turkey sausage with the casings
removed. Some cannellini beans that have been drained and rinsed. Chopped onion, garlic,
a mixture of chili powder, You are going to need some oregano, ground cumin. These are
some canned mild chilies. Some chicken stock, some salt and pepper. A little bit of olive
oil and just a couple of additional ingredients are going to come at the end of it. But for
now, we really need to get right into the cooking. Now I have got a big pot here with
a couple of tablespoons of olive oil Preheating over about medium-high heat. I want this to
be nice and hot so let me test it. Oh yeah. I'm going to add in my chicken, along with
my turkey sausage. And I'm going to break this up into small pieces, or small as I can
manage anyway. I'm going to let this cook until it's mostly cooked through. I will show
you what it looks like once it's there. To my chicken mixture, I'm going to add in my
chopped onion. And I want to season this with just a little bit of salt and pepper. I want
to season every layer of the dish. I'm going to let this mixture cook for about ten minutes.
I want the onions to really start to cook down a bit and develop some color. And once
it's there, I will show you the next step. After about ten minutes, my chicken and onions
are great. Smells great, they have developed a lot of really great color. I'm going to
add in my spices and my garlic. I'm going to let this cook for about thirty minutes,
constantly stirring because I don't want the spices to burn. So just cook them for about
thirty seconds. I just said thirty minutes, but obviously I meant thirty seconds. My little
brain isn't working so well today for some reason. I've got too many things on my mind
and one of them is going to be eating this chili. It's all I can think about because
it smells so amazing. Now, in here I'm going to add in my chicken stock, along with my
chilies. These are mild, canned chilies and my cannellini beans. I have to tell you, I
am a huge fan of regular ground beef chili. And I have a recipe in Laurainthekitchen.com
for it. I really love it. I think it's amazing. But I have to tell you, you've got to try
this recipe because it's slightly different, yet still has the depth of flavors of a traditional
chili. It's delicious and you really should try it. And I really also love a nice chili
con-carne which for me a chili con-carne is a chili with like an actual piece of rump
roast or something which has been cooked for hours and then pulled apart and served over
rice or something. I love chili. What is your favorite kind of chili is what I want to know.
Because if I haven't made it already, then I want to. So let me know in the comments
down below what your favorite is, and you will be seeing it soon here on Laura in the
Kitchen. Now this is going to come up to a boil. I'm going to partially cover it, turn
it down to low and then I'm going to let it cook for two and a half hours and I will show
you what it looks like once it's there. My chili has been cooking for about two and a
half hours. It is perfection on every level. Smells amazing. I'm going to add a touch of
cream to this and trust me when I tell you, this makes it from delicious to outstanding.
It gives it a really nice richness and really balances the chili powder well and the canned
chilies we have put in there. Tones them down a little bit but highlights them so it's like
I can eat it and I can taste the chilies, but I'm not overpowered by them. We didn't
put any tomato products to balance it like we would in a regular chili. So a little bit
of cream does the job. Now I'm also going to add in some fresh cilantro and I'm going
to season this with salt and pepper. Give this a try and I think it needs a bit more
seasoning. But at this point it is completely up to you. You just want to check on it and
just taste it and if you think it needs a bit more, then you add a bit more. It's all
to taste. So let's just give this a stir. Turn this off. Done. We're done. Smell's so
good and you could serve this as is, with some rice, with some corn bread, you could
top it with some sour cream and maybe a little bit of cheddar. I'm just saying. You could
if you wanted to. But I'm going to eat it as is. I think it's rich enough and I think
it's just going to be delicious without anything else on top of it. Or you can even put some
guacamole on top of it. Or some fresh salsa. I'm getting ahead of myself here. I just need
to get down to tasting. It's going to be a little hot. That is a home run. So delicious
and so incredibly easy to put together. I'm going back in for more. If you want to get
this recipe, you know where to find it. Laurainthekitchen.com has got you covered. I'll see you next time.
Bye.