White Bean Chicken Chili

YukonRon

After a weekend of unlimited delicious food available every hour 24/7, and unlimited supplies of adult beverages, where everything was the best of the best, I decided to try and make a feeble attempt at cooking something a bit more healthy.
I am doing white bean chicken chili from a recipe I have put together over the years, to try and make it edible.
White beans, onions, garlic, green chilis, cumin, oregano, chili powder, chicken broth, and chicken breasts seasoned and cooked in the SV.Hoping it turns out. 

We will see......

Mi casa huele increíble.

It really does.

lkapigian

se ve muy bien, ¿estaban los frijoles secos o precocidos?

Richard Fl

Looks great, here is my winter variation.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=763609&catid=1

YukonRon

Placed in a pan with slightly salted water overnight, then after the saute of the garlic, onions, green chilis, oregano, chili powder and cumin, added with chicken broth to cook for a couple hours prior to adding the cooked chicken breasts.

northGAcock

You are going healthy? Wine = Grapes my friend.

THEBuckeye

Love it. I make a White Chicken Chili from an Eggtoberfest recipe that we love. Cook thighs instead of breasts. 

YukonRon

It is done, and it is good.

johnmitchell

Looks mighty fine Ron..

Mattman3969

Nice job Ron.   I was thinking about making the same this weekend 

JRWhitee

Looks Great Ron.

nolaegghead

En la sala las mujeres van y vienen Hablando de Miguel Ángel.

smbishop

Richard Fl said:

Looks great, here is my winter variation.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=763609&catid=1

I saved your recipe several years ago, thanks for the reminder!

YukonRon

Mattman3969 said:

Nice job Ron.   I was thinking about making the same this weekend 

Kinda cold this morning, inspired to get something warm and tasty.

YukonRon

JRWhitee said:

Looks Great Ron.

Tried gunpowder with it, it really added to the flavor quite nicely.

YukonRon

johnmitchell said:

Looks mighty fine Ron..

Tried a couple of different additions to this. Turned out nicely.THEBuckeye said:

Love it. I make a White Chicken Chili from an Eggtoberfest recipe that we love. Cook thighs instead of breasts. 

Love the chicken thighs in this too. I  had about 8 packs of BLSL chicken breats in the freezer, so I though I would get those.

YukonRon

northGAcock said:

You are going healthy? Wine = Grapes my friend.

As much as Adult Beverages goes, some wines are better for you than other choices.

YukonRon

nolaegghead said:

En la sala las mujeres van y vienen Hablando de Miguel Ángel.

El abrebotellas esta' en la cocina.

That is all I got.

alaskanassasin

Chingon wedo 

YukonRon

alaskanassasin said:

Chingon wedo 

Thank you

smbishop

Thank you for sharing your recipe, I like how you added SV into the process.  Can't wait to make this soon!

marysvilleksegghead

With cooler temps coming looks like great comport food to help warm up the innards!

smokingal

Looks very tasty.  Nice job @YukonRon.

YukonRon

Last night for dinner, we pulled out this beauty, for pairing with the WBCC.

A great Chardonnay from an AVA that spans two of the most important areas for wine in the USA; Napa and Sonoma. It is one of the very few that do so, and it is populated primarily from grapevines who originate in The Burgundy region of France, the best from their world famous chards and pinot noir.

Most wines from this region shine over all others. The biggest names in American wine have a vinyard located here from which they draw from.

It is the oldest AVA in California and one of the first to have grapes planted for commercial use.

The climate and geology of this region is amongst the best globally for the grape varietals grown here.

If you get a chance, try a Caneros wine. It is elegant to drink, can pair with anything, and will likely be one of the better or best wines you may ever have.

JRWhitee

I love the Grove!

YukonRon

JRWhitee said:

I love the Grove!

@JRWhitee
Rhombauer, the Red Zin you like so much, has a vinyard there (Caneros) for their Chards, which are always highly rated.

Legume

Jumped on that train tonight.  Costco rotisserie chicken and instant pot for the beans and the rest of it.  Cornbread with a crap ton of jalapeños drowning at the bottom of the bowl.

caliking

Looks mighty fine, Ron. It was actually chilly in these parts recently, which has me thinking about chili. Ima stealing this

YukonRon

You will love it.

I often fail to be portion sensitive, so for My Beautiful Wife and I, I made about 3 gallons. 

It freezes well, and the chicken and beans can be flavored however you want. I went savory and sweet with a little back heat with ours.

Hope you enjoy.

YukonRon

Legume said:

Jumped on that train tonight.  Costco rotisserie chicken and instant pot for the beans and the rest of it.  Cornbread with a crap ton of jalapeños drowning at the bottom of the bowl.

That is as beautiful a presentation as it gets.

Absolutely love the cornbread, we have made that several times, specifically for the WBCC. 

My Beautiful Wife makes it sweet like cake, but we add jalapeños to the mix.

That combination pairs nicely with the savory/sweet with a finishing heat of the WBCC.

I gave some to our neighbors, which was a big mistake. 

Now I need to keep them in mind when making WBCC. I made 3 gallons, so no biggie, but once that gets out to the rest of the neighborhood, the shaming begins.

It is kinda cool that they like my cooking, but not that cool.

Hope you enjoyed it as much as we do.

YukonRon

Thought I would do some Babybacks tonight for dinner.

Will throw in some loaded fries as well.

We will see what happens......

Legume

Our cornbread started as a GF mix that we Frankenstein‘d with a can of creamed corn and the previously mentioned jalapeños. The GF stuff never comes out light and fluffy, but works great if you smother it.  Leftovers of both tonight and I’m liking forward to it.