Well, Mr. Breezycooking made a point late last night of mentioning that not only had we not had chili in awhile, but that today (2/26) was apparently "National Chili Day". So even though I have some lovely Gulf shrimp in the fridge that I'd planned to layer with a crabmeat stuffing in individual gratin dishes, I guess that will have to wait until tomorrow, as I just happen to have all the ingredients on hand for the following:
Breezy White Chili
Serves 2 (with leftovers) to 3, but recipe can easily be doubled & then some!
1 can Great Northern White Beans or Cannellini (white kidney beans), undrained
A couple of splashes of chicken broth (I use Swanson’s in the carton)
1 package (about a pound or so) boneless skinless chicken breasts (cut into bite-size pieces)
1 small onion of choice - chopped
2-3 cloves of garlic, chopped
Approx. 1 tablespoon ground cumin
Approx. 1 tablespoon ground coriander
Approx. 1 tablespoon mild to medium chili powder
1 small can (4 oz.) chopped green chilis
1 fresh Jalapeno pepper, seeded & choppped
Ground Cayenne pepper to taste (optional, depending on how much heat you like)
Approx. ¼-1/2 cup fresh Cilantro leaves, chopped
Approx. 1 cup of sour cream
Approx. 2 cups grated sharp white cheddar cheese
Dollop or 2 of extra-virgin olive oil
Roughly chopped romaine lettuce
Crushed white tortilla chips
In a large skillet heat a couple of dollops of olive oil & sauté the onion & Jalapeno pepper until softened but not browned. Add garlic & chicken & continue sautéing until chicken is cooked thru. Add a couple of splashes of chicken broth, beans, canned chilis, cumin, coriander, chili powder, & cayenne (if using). Stir, lower heat, & allow to simmer until mixture is just about at the thickness you like (some folks like their chili thin; some thick). Stir in sour cream & chopped Cilantro & heat thru (don’t allow to boil).
Place some of the grated cheese in the bottom of each chili serving bowl & spoon hot chili over. Top with more cheese, the chopped Romaine lettuce, crushed tortilla chips, & serve.