A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsPro Tips
- Prep Ahead: Chop the vegetables in advance and store them in an airtight container in the fridge to save time during cooking.
- Control the Heat: Start with less hot sauce and adjust gradually to avoid overpowering the dish. You can always add more at the end.
- Cheese Melting: For an extra gooey finish, place the bowls under a broiler for 1–2 minutes to melt the mozzarella until bubbly and golden.
- Thickening Tip: If you prefer a thicker chili, mash a small portion of the beans with a fork before adding them to the pot.
Optional Variations
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans (like white beans or kidney beans) for heartiness.
- Spicy Kick: Swap the red hot pepper sauce for diced jalapeños or a pinch of cayenne pepper for a different heat profile.
- Creamy Twist: Stir in ½ cup of heavy cream or sour cream at the end for a richer, creamier texture.
- Herb Boost: Add 1 teaspoon of dried oregano or fresh cilantro for an additional layer of flavor.
Ingredients
2
2
CANS
CANS
PINTO BEANS, CANNED, WITH JUICE
one drained and rinsed, one not drained and pureed in blender *
one drained and rinsed, one not drained and pureed in blender *
Directions
- Prepare the Vegetables:In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted. Add the diced onion, green bell pepper, minced garlic, chopped carrot, and chopped celery. Sauté, stirring occasionally, for 6–8 minutes, or until the vegetables soften and the onion becomes translucent.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot with the sautéed vegetables. Stir occasionally and cook for 5–7 minutes, or until the chicken is lightly browned on all sides and no longer pink in the center.
- Combine the Base: Pour in the chicken broth, pinto beans (with their juice), and drained chickpeas. Stir to combine.
- Season and Simmer: Add the vermouth, ground cumin, chili powder, honey, and 2 teaspoons of red hot pepper sauce (reserve ½ teaspoon for final adjustment). Stir well, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Adjust Seasoning: After simmering, taste the chili and adjust the flavor with the remaining ½ teaspoon of hot sauce, or more to your preference. If the chili thickens too much, add a splash of broth or water.
- Serve: Ladle the chili into bowls and sprinkle a generous amount of shredded mozzarella cheese on top of each serving. Let the cheese melt slightly from the heat of the chili before digging in.
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