I am generally not a big fan of chili. Ok, truth be told, I hate the stuff. Its all red and meaty and yucky. Sorry. Not very appetizing for a food/cooking blog.
Kidney beans freak me out. First of all, there is that name. Do I really want to eat anything with the word “kidney” in it? Nope. Not going to eat actual kidneys, can’t really stomach the kidney beans. They are big and have a pasty, grainy thing going on that I just can’t tolerate.
Also, so many chili recipes have beef in some form in them and I am just not down with the red meat in soup notion. Call me neurotic, call me a picky eater…and you would probably be right on both counts.
This chili recipe is in a word…awesome!
It is from Cooking Light, so it is pretty healthy. It is also the tastiest chili I have ever eaten. In my opinion, you just can’t go wrong with cumin, the stuff is such a great flavor. It adds such a great spicy flavor without heat that I love.
I made this when my cousin and his family were here for dinner. It is one of those recipes that is very easily doubled and you will be so glad that you did.
When I worked in an office (like about a million years ago, or maybe just four years ago) I would take this for lunch. After I warmed it in the microwave, everyone would be very jealous and asking what I was having. Pretty ringing endorsement, if you ask me!
Go ahead, try some White Chicken Chili, you know you want to!