I have a perfectly good recipe for white chili that I have been meaning to make for awhile. I like white chili. No. I love white chili. And when the fit is on me, chili from a can will not do.
I didn't know the fit was on me, until I went to the grocery store for brownie supplies. I came back with chicken, chilis, and a sweet potato.* A sweet potato? Huh? Yes, the Vast Orange Vegetable Conspiracy has struck again. Sweet potatoes appear nowhere in my white chili recipe. Possibly they do now. I'll know for sure in a couple of hours.
M's White Chili, Now with Sweet Potato
1-2 Tbsp veg. oil
1 cup chopped onion
2 boneless skinless chicken thighs, likewise chopped
1 large sweet potato chopped (If you're not a victim of sinister orange vegetables throw in a couple more chicken thighs. Or several, the original recipe I have calls for 2 pounds of chicken, I use considerably less.)
1 Tbsp minced garlic
1 chopped up Anaheim chili
2 cans white kidney beans
1 can green chilis
1 cup apple cider
3 cup chicken stock (or four cups chicken stock and skip the cider)
1 1/2 tsp cumin
3/4 tsp coriander
1 tsp oregano (if you're not a nitwit and forgot to buy it)
salt and pepper to taste
Pour the oil in the bottom of a heavy bottomed soup kettle. Heat to medium high and toss in the onions and the chicken. Cook until the onions are translucent. Add the garlic and the fresh chili. Cook, stirring often, a bit longer. Add everything but the salt and pepper. Cook over low heat for a couple of hours at least. Really, the best way to do this is in a crock pot. I do not currently own a crock pot. This is sometimes a problem.
Before you serve, check the seasonings and salt and pepper to taste. Serve with grated jack or cheddar, lime wedges, and sour cream.
*Notably forgetting the sour cream and the oregano. Savory cooking of any sort without oregano is outrageously difficult. I may have to make another trip to the grocery store to fix that one.