White Chili with Quick-Roasted Garlic

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.9
  • Total Fat: 13.6 g
  • Cholesterol: 33.1 mg
  • Sodium: 851.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 43.0 g

View full nutritional breakdown of White Chili with Quick-Roasted Garlic calories by ingredient
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Number of Servings: 6

Ingredients

    12cloves garlic, unpeeled
    1 Tbs olive oil
    12 shallots, chopped
    2 Tbs olive oil
    3 Anaheim chile peppers
    3 Tbs flour
    1 cup white wine
    7 cups chicken broth
    4 cups shredded chicken
    1 Tbs chili powder
    1/2 tsp cayenne pepper
    1 15 oz can navy beans, undrained
    1 10 oz box of frozen chopped spinach
    3/4 tsp smoked paprika
    1/3 cup heavy cream
    1 cup grated monterey jack cheese grated for garnish

Directions

Make the roasted garlic. Toss the 12 closve with the olive oil and 1 tsp of water in a microwave-safe bowl. Cover, leaving a vent. and microwave for about 90 seconds. Let cool, covered

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large pan over medium-low heat until carmelized, about 20 minutes. Meanwhile, place the chiles on a foil lined brioler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring until toasted about 3 minutes. Increase the heat to high and add the wine, simmer 2 minutes, scraping up any brown bits from the pan. Add the orasted chiles, 6 cups of broth, the chicken, chili powder, cayenne, beans, and salt and pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into the blender of food processor. Add the remaining 1 cup of broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and and cream and season with salt and pepper. Garnish with the cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFSOPHIE.

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