Friday, January 4, 2008

White Bean Chili ..... A Great Use for Leftover or Rotisseri Chicken.

White Bean Chili
1 pound dried small white beans OR 3 cans cannelloni beans
About 1 pound fresh Anaheim chilies
1/4 cup butter
2 large onions chopped
1/3 cup all purpose flour
4 cups low salt chicken broth
3 cups half and half (I used low fat skim milk)
4 cups shredded cooked chicken
1 Tablespoon chili powder
1 Tablespoons hot pepper sauce
1 Tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
chopped fresh cilantro
Purchased tomatillo or green chili salsa
Place dried beans in a large heavy pot with enough cold water to cover by at least three inches. Let stand overnight.
Char chilies over gas flame or in broiler Until blackened on all sides. (Be careful opening the oven door if you use broiler to avoid inhaling the gases from
the chilies.) Enclose in paper bag; let stand 10 minutes. peel, seed, and chop chilies. Set aside.
Drain beans.
Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender stirring occasionally, about 1 hour. Drain well.
To use canned beans; place in saucepan and cook until tender. Drain and set aside.
Melt butter in clean heavy large pot over medium heat. Add onions anad saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown. Gradually whisk in chicken broth and half and half or milk. Simmer gently until thickened, about 10 minutes.
Add reserved white beans and roasted chilies, shredded chicken, and seasonings. Simmer gently to blend flavors, about 20 minutes.
Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). This takes the heat out of the chilies.
Ladle chili into bowls and garnish with cilantro and green salsa. Serve

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