Long title, but it won't take you long to eat it. This chili is a favorite in our house, both for the fact that it's my husband's recipe and that it has a tremendous amount of satisfying flavor--flavor that goes 'bam!' in your mouth. Another plus is the short list of ingredients, including white chicken (from a rotisserie, because easier) baby portobello mushrooms, white beans, chicken broth, spices, and of course, caramelized onions.
Admittedly, the onions take some time, about thirty to forty minutes to get them jammy and soft, but while that happens, you don't have do anything aside from stirring them and keeping a careful eye out--maybe enjoy a beer or two while you're at it. Also, feel free to make the chili in advance because a couple days in the fridge only makes it better or serve it up immediately with any and all toppings you love. Enjoy~
Notes: Chicken broth is low sodium.
CARAMELIZED ONION WHITE CHICKEN CHILI
WITH MUSHROOMS
Ingredients: 1 large, sweet onion, 2 tbsp. olive oil, 2 tsp. minced garlic, 1 tsp. sugar, 8 ounces chopped baby 'bella mushrooms, 3 cups shredded rotisserie chicken, 1 can drained Northern beans (or another white bean), 2 cups chicken broth, 1 tsp. sea salt, 1 tsp. pepper, 2 tsp. ground oregano, 1 tbsp. chili powder, 2 tsp. ground cumin, 1 tsp. cayenne pepper (optional).
Serves 4
1. Make caramelized onions: In a skillet pan over medium-high heat, warm the olive oil. Chop the onion and add to the skillet along with the garlic. When onion is translucent, turn down to medium, add the sugar, and continue cooking, stirring occasionally, until onions are browned and jammy--up to forty minutes. You may find that adding a teaspoon of water regularly, helps to keep them from sticking during the caramelization process.
2. Build the chili: Scrape the onions into a deep soup pot, or medium-sized Dutch oven, over medium heat. Add the chopped mushrooms, chicken, white beans, salt, pepper, oregano, cumin, chili powder, and cayenne pepper, then stir to combine. Pour in the chicken broth. Bring to a boil, then turn down to simmer for thirty minutes. Taste for seasoning.
3. Serve: Serve the chili with toppings such as avocado, sour cream, cheese, broken corn chips, and fresh cilantro. Or cool to room temperature, then cover and refrigerate up to four days before reheating. (This chili also freezes beautifully.)
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