It's the end of this crazy year. We are waiting on the second stimulus bill to be passed. My late father used to say" Don't let the bastards get you down".
Despite Covid rearing its ugly head again, and this insane election, I have to say its been a good year for me. Its been a creative year .
When times are tough, the tough get cooking. Here is my version of a white Chili.
I wanted something that would stick to my bones. You could use the word stodgy, heavier, creamier. To keep this dairy free, I made what is called in culinary terms a veloute. Its not quite a cream sauce, yet has all the feels, but no dairy.
I have to watch my salt. Bummer. But you probably don't, so rock on. But you could use a low sodium broth if you like, just in case.
1 to 2 large chicken breast cut in to 2 inch pieces. OR you can sub with Tofu or tempeh
1 large onion diced
1 large clove garlic minced
1 tablespoon cumin powder
2 Tablespoons olive oil
Chicken broth start with 2 cups
1/2 cup green chilis
1/4 cup salsa verde or to taste.
1 cup sliced mushrooms optional
1 can of rinsed cannellini beans, ( pinto will do as well)
1/2 cup of Miyokos vegan butter or similar
1/2 cup gluten free flour
salt and pepper to taste
Chopped cilantro garnish about a TBLS.
- In a heavy bottom pan add the olive oil, diced onions and garlic. Sauté for a minute. Add the cumin and stir.
- Add the chicken Sauté for a few minutes until the chicken is almost cooked. Remove from the pan and set aside.
- In the same pan, melt the butter, add in the flour and stir well for about three to 5 minutes on lowish flame.
- Slowly add in the broth and stir with a whisk. This should start to get thicker. If it gets too thick too fast add more broth.
- At this point add the chicken/ tempeh back in the pot
- You could add the mushrooms Optional
- Add in the green chilis and salsa verde.
- Cook for about 20 minutes on low, add more broth if needed.
We will get through this Sometimes it takes comfort food. Stay warm and above all healthy. Here's to a HEALTHY 2021.