Creamy White Chicken Chili

Fall has definitely begun to arrive here, and chili is one of my favorite fall foods. But, although I like traditional red chili, I much prefer a white chili. When I saw Damaris Philips from Southern at Heart make a white chicken chili, I thought it was time to make a version of her chili but with a few twists of my own. This recipe turned out to be quite a success. Both of my boys gobbled it right up and then commented several times about how good it was. A hit! I reheated it tonight, and it was just as good. I served mine with sour cream and avocado.

Creamy White Chicken Chili
Ingredients:
1 pound boneless, skinless chicken thighs or breasts (or a combination), cut into chunks
2 tbs extra virgin olive oil
Kosher salt and freshly ground white pepper
2 tbs sunflower oil
3 celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
1 jalapeno, small diced
1/4 cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
Two 15-ounce cans beans (I like using a mix - cannelini beans if you want to keep the light color theme, black beans, pinto)
On 7-ounce can chopped green chiles
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
1/4 cup heavy cream

1. Preheat the oven to 350 degrees.

2. Drizzle the chicken with the olive oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 25 minutes, depending on the thickness of your meat and the cut you select. Set aside until cool enough to handle, then cut into large dice.

3. Pour the chicken stock into a pan over medium heat to warm it.

4. Meanwhile, add 2 tbs sunflower oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions, jalapeno, and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, and rosemary and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.

5. Add the diced chicken and season with salt and pepper. Cover and cook for another 10 minutes to warm through.

6. Remove from heat and stir in the heavy cream. Serve immediately.