A Black Man’s White Chili
1 lb boneless white chicken breast
1 medium yellow onion
2 cans great northern beans, rinsed
1 can chicken broth
1 can white corn
8 oz container sour cream
1/2 cup heavy whipping cream
1 tablespoon garlic powder
1/2 tablspoon oregano
1 teaspoon cumin
1 teaspoon cayenne
1 tablespoon black pepper
4 medium or 6 small bay leaves
Cube the chicken and slice your onion, and cook them in a skillet until the chicken whitens on the outside. (tip: use spicy sesame oil if you have for extra kick, or otherwise regular canola will serve)
Add the other ingredients (except sour and whipping cream) into a large pot, bring to a boil, and then lower heat and simmer for 30 minutes, uncovered.
Add sour cream and whipping cream, mix, and serve after 5-10 mins. Add extra black pepper as garnish/to taste.
I love making chili because there’s such a huge variety of ingredients that can go into it; and it almost always turns out great! This is probably my new favorite recipe; I had a great beer-bay red chili that I made semi-regularly, but I cant recall the recipe anymore…Maybe I’ll have to dust off my crockpot and try it again sometime. but in the meantime, I just wanted to share this cool recipe. I based it off of one I found online and then modified the ingredients and seasonings to my personal tastes (the part that makes chili fun – experimentation!)…Feel free to do the same for yours if you have things you like and/or dislike in chili! This one’s very mild – the original recipe called for whole diced chilis but I’m a wuss so I opted for extra seasoning. Try it and tell me what you think!