Years ago, when I was teaching sixth grade (mid-life crisis, another story), the teachers and administration would hold an annual chili cooking contest, and I submitted this white Chicken Chili with Pesto and Jalapeño one year. It didn’t win, but I dare say it’s probably much healthier than the other beef chilis, yet no less satisfying. Carrots, oregano, and jalapeno make good friends in this chili.
Chester, CT has a winter carnival each year in February. It’s a fantastic time. The streets are filled with people in heavy coats and scarves, happy to brave the cold to see ice carving in progress, sculptures on every corner. There’s an amazing tractor and float parade, a nod to Chester’s agricultural heritage. But my favorite event at the Chester Winter Carnival is the chili cookoff, a fundraiser for the Chester Hose Company, where the fire companies, local restaurants, and chili chefs compete. It’s nearly impossible for me to pick the best of the best, but I can say that this white Chicken Chili with Pesto and Jalapeno could hold its own!
Chicken Chili with Pesto and Jalapeno
Ingredients
- 6 cups chicken broth (see note below)
- 12 ounces shredded or diced chicken (see note below)
- 3/4 cup finely chopped onion
- 1 1/2 cups finely chopped carrot
- 3/4 cup thinly sliced celery
- 3/4 cup finely chopped red bell pepper
- 1 sliced jalapeno (seeds and ribs removed)
- 1 T dried oregano
- 1 T ground cumin
- 1/2 t salt
- 1/8 t black pepper
- 1 cup Great Northern beans (see note)
- 3 T pesto (see note)
- fish sauce (optional)
Instructions
- Sauté the veg – Heat oil in your soup pot over medium high heat. Sauté the onions until soft, then add the bell pepper, celery, oregano, and cumin and continue cooking until the veg are cooked through.
- Add the broth – After the veg have softened, add in the broth, chicken, beans, and the jalapenos. Simmer for 25 minutes or so.
- Finish the chili – Stir in the pesto and serve. Chopped avocado is a nice garnish. I always add a glug of fish sauce to my bowl, but that's just me.
Notes
