White Bean Chicken Chili
2015 Pinot Gris
1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 garlic clove, minced
1 lb cooked chicken, diced or shredded 2 14-oz cans white beans
1 14-oz can chick peas
1 4-oz can diced green chiles (I use mild, not hot) 32-oz chicken broth 1 tsp cumin
2 cups frozen corn
1 cup sour cream 1/2 cup heavy cream
Melt butter and olive oil in a stock pot over medium heat. Add onions and sauté until soft, about 3 minutes. Combine remaining ingredients except dairy, and heat. Add sour cream and heavy cream 30 minutes before serving. You can serve this with fresh cilantro or chives, pepper jack cheese, and corn bread on the side.
Natalie’s youngest, Paige, can be a very picky eater. Well, she is not actually picky, but does not like to try things outside of her comfort zone. Anyway, one evening while Natalie was working at the winery, Nick and the girls had dinner at their friend’s house. Karyn had made this White Bean Chicken Chili. Paige, straight-faced and as serious as could be, said to Karyn, “That doesn’t look good, so I don’t think I’ll eat it. Do you have ham so you could make me a sandwich?” They all laughed, but per the Barnes Household Rules, you have to eat the dinner that was prepared for you. Paige reluctantly agreed and sat down to eat her chili. She ended up eating 3 bowls she loved it so much! At the first day of gymnastics, Paige was asked her favorite food. She responded with, “Karyn’s White Bean Chicken Chili!” It has now become a staple at their house, with Natalie making a batch once a month. This recipe makes a large amount, so she’ll make it and freeze the leftovers in small containers that she can later thaw for a quick dinner.
I love our Pinot Gris or Spokane Blush, but it is also wonderful with our Sangiovese.