White chili is usually made with white beans and fresh green chiles rather than the usual red or pink beans and dried red chiles. The bit of cream gives it a very rich mouthfeel. White chili is a wonderful change of pace on a cold winter evening by the fire.
Suggested Beverage: A good southwestern or Mexican beer, or a hearty red wine from Arizona or New Mexico.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the beans, water, and wine in the slow cooker.
Step 2
Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Add the garlic and sauté for 5 minutes more.
Step 3
In a coffee mill or using a mortar and pestle, crush the cumin and coriander seeds and add them to the pan. Stir well.
Step 4
Transfer the contents of the pan to the slow cooker and add the chiles. Cover and cook on low for 6 to 8 hours, until the beans are tender. About 30 minutes before serving, stir in the oregano, half-and-half, and basil and season to taste with salt.
Step 5
Ladle into bowls and serve at once, garnished with the cilantro.
