You all asked, so here it is. Man, am I a giver or what? How selfless was it of me to make a whole pot of White Chicken Chili, eat it all for myself while sparing a minuscule amount for my brother, and then give you the recipe? I wouldn't necessarily say I'm a paleo Mother Theresa...but.....
Ok so for real - this hits the spot...especially now that fall is upon us. Typically, my cue to start gearing up my kitchen for warming fall dishes is when the white girl pumpkin fever starts assaulting my personal space. While everyone on Instagram is all "PUMPKIN MOCHA TIME", I'm all...CHILI TIME! Though I'd be lying if I said I wasn't jazzed about Quest Bar's new pumpkin pie flavor.
I love the traditional tomato based chili...which, of course, I have recipes for here, here and here (that last one is pumpkin chili...which I suppose is a little ironic given my rant above), but let's not sleep on the glory of a really solid white chicken chili. Hope you all gobble this down and stay warm!
- 4 slices bacon, cut into pieces
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 3 parsnips, peeled and chopped (carrots will also work)
- 3 stalks of celery, chopped
- 1 trimmed leek, diced (optional)
- 1 bell pepper, diced
- 1/2 cup sliced white mushrooms
- 1 lb boneless chicken breasts or thighs
- 3 cups bone broth (chicken or beef)
- 3 tsp tapioca starch (optional)
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- In a heavy bottomed pot or dutch oven (preferably cast iron), add bacon slices and cook on medium heat until the bacon is browned and the grease has rendered.
- Add the garlic and onion and cook until fragrant, about 2 minutes.
- Add remaining veggies (parsnips/carrots, celery, leek, bell pepper, mushrooms) and saute for about 5 minutes.
- Separately, whisk together the tapioca flour and 1/2 cup of the bone broth until creamy. Add to pot and then add remaining 2 1/2 cups of bone broth. The tapioca flour just acts as a thickening agent, so if you don't want to use it, simply omit the first part of this step and add all 3 cups of broth to the pot.
- Add the chicken to the pot and cover with a lid. Let cook for about 15 minutes, or until chicken is cooked through.
- Remove chicken to a cutting board and shred with two forks. Place shredded chicken back into the pot.
- Add spices to the pot, stir throughout and reduce to a simmer. Allow to simmer for 15-20 more minutes before serving.