Oh, I so love fall. Sweaters and jeans, crisp frosty mornings, a fire in the wood stove. It also means good comfort food to me. I have some great recipes, with wine of course. This one is a favorite that I serve every year at our Harvest Home Festival at Wenwood. I do a traditional chili too, but this one always gets rave reviews, and I hope you enjoy it on a, well, chilly autumn evening.
COUNTRY ESTATE WHITE CHICKEN CHILI
1 Onion
1 yellow sweet pepper
1 garlic clove
2 T olive oil
1 lb boneless/skinless chicken breast, diced
1 cans cannellini beans
1 can navy beans
1 can great northern beans
1 can creamed corn
1 small can green chilies
2 - 16 oz cans chicken broth (more for a "soupier" soup)
1/3 cup Wenwood Country Estate White Wine
1/4 lb pepper jack Velveeta cheese
In a stock pot, saute the onions, peppers and garlic until soft. Add diced chicken and cook until cooked through. Add the rest of the ingredient, except the Velveeta cheese. Heat the chili through, just to boiling. Add the Velveeta cheese in small chunks, and stir until melted and mixed thoroughly. Simmer 20 minutes to a half hour to blend flavors. Serve with shredded jack cheese, green chilies, sour cream, and crackers as toppings.
Add some fresh, crusty bread and a crisp glass of Country Estate White, and your yummy autumn meal is complete. Enjoy!
Happy Trills,
Laura
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