By Dane Feldman
Photo by Dane Feldman.
With the temperatures hitting the mid-70s this week, you may say it seems a little premature to be cooking chili. I couldn’t agree more, which is why I opted for the lighter side of chili: white chili with chicken and baby kale, to be exact. This dish uses white beans instead of black beans and opts for several vegetables you can still find at the farmer’s market before they shut down for the winter.
What you’ll need:
2 boneless chicken breasts, cubed
2 cups small white beans, cooked
2 cups corn, roasted and cut off the cob
1 quart bean juice or vegetable broth
1 cup dry white wine
8 oz baby bella mushrooms
4 oz baby kale
1 Spanish onion, chopped
1 hot Portugal pepper, chopped
1 tbsp chopped garlic
1 tbsp olive oil
3 tbsp white all-purpose flour
1 tbsp adobo seasoning
1 tbsp chili powder
1 tsp cumin
In a large pot, saute the onions and garlic with the olive oil. After the onions are translucent, stir in the pepper with a large spoon. Add the chicken and cook for five minutes.
Then, sprinkle in the flour one tablespoon at a time. Stir after each tablespoon. Sprinkle in the adobo seasoning and stir. Do the same with the chili powder and cumin.
Pour in the bean juice and mix with the spoon. Add in the remaining vegetables before stirring again.
Cover and bring the soup to a boil. Then, let it simmer for 45 minutes before serving.