Loaded Beans & Chicken White Chili

This loaded white chicken chili uses a clever bean trick that gives the broth real body without flour or cream: one can of pinto beans goes in whole, the second can goes through the blender first. The pureed beans thicken the chili from the inside as it simmers, while the whole beans hold their shape for texture. It’s the kind of trick chili-cookoff veterans use to win without anyone figuring out how.

Dry vermouth is the second smart move. White wine works too, but vermouth carries herbal botanicals that complement the cumin and chili powder in ways a plain Sauvignon Blanc can’t. A tablespoon of honey at the end balances the heat from the two doses of hot sauce and rounds the acid edge of the vermouth and tomato-free broth.

The vegetable base is sauteed first in olive oil and butter (six to eight minutes) so the onions, peppers, garlic, carrot, and celery get sweet and translucent before the chicken and broth join. Pre-cooked chicken (rotisserie works perfectly) gets stirred in late so it doesn’t dry out during the half-hour simmer.

Pro Tips

• Puree one can of beans, broth and all, before adding. The starchy liquid is what does the thickening work.
• Use shredded rotisserie chicken to skip a step. The seasoned skin adds extra flavor to the pot.
• Sauteed vegetables should soften but not brown. Browning here makes the chili taste burnt.
• Top with mozzarella under a quick broiler pass for a bubbling, browned crust on each bowl.

Variations

• Add a can of white beans for a true three-bean white chili.
• Stir in a cup of frozen corn during the last ten minutes for sweetness and color.
• Top with crushed tortilla chips, avocado, sour cream, and lime for a loaded bowl.