If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: One of my favorite fall traditions is breaking out the giant dutch oven to make all manner of soups, stews and chilis. This recipe improvises on white chicken chili, incorporating Italian seasonings and flavors. Want to make this into a soup? Simply add more stock. I paired this dish with a crisp green salad and machef's addictive Rosemary Thyme Pita Chips and served it on Halloween night. Perfect pre-trick-or-treat eats! Since then, my 12-year old nephew has taken to making this chili -- and the pita chips -- himself. —mariaraynal
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- crushed red pepper, to taste
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 cup dry white wine, preferably Italian
- 2.5 cups cooked, shredded chicken, white and dark meat
- 1 15 oz can cannellini beans, drained and rinsed
- 2-3 cups chicken stock, preferably homemade
- 1/3 cup fresh basil leaves, chopped
- freshly grated parmigiano cheese, for serving
- Pour olive oil into a large dutch oven over medium heat. Add onion, carrot, celery and red pepper and cook until soft, about 15 minutes, stirring often.
- Add garlic, salt, pepper, crushed red pepper and herbs. Take a moment to enjoy the earthy, fragrant scents that waft through your kitchen.
- Deglaze the pot with white wine, scraping up any lovely browned bits from the bottom.
- Add chicken, beans and combine gently until lightly warmed, taking care to keep the beans whole.
- Pour the stock into the chicken mixture. Be liberal if you want a brothy, soupy dish, and restrain yourself if you're looking for a chili or stew-like consistency.
- Continue to cook for 15-20 minutes, stirring occasionally. Serve, garnishing with chopped basil leaves and freshly grated parmesan.
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
- This recipe was entered in the contest for Your Best Recipe for Beans
The Best Thing since Sliced Bread
Crispy cheese has our hearts
We are in love—with this toast.
Trailblazing snacks to pack.
New to the Shop.
It's in the bag.