Melissa D'Arabian's White Chili With Quick-Roasted Garlic
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
43
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cloves
Garlic (minced)2 tbsps
Extra-Virgin Olive Oil3 tbsps
All-Purpose Flour1 cup
White Wine (dry)7 cups
Chicken Broth (low-sodium)4 cups
Cooked Chicken (shredded)1 tbsp
Chili Powder1 tsp
Cayenne Pepper3 tsp
Paprika (smoked)1 cup
Heavy CreamDirections:
1
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl
2
Cover, leaving a vent, and microwave until soft, about 90 seconds
3
Let cool, covered
4
Prepare the chili: Preheat the broiler
5
Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes
6
Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes
7
Transfer to a bowl, cover with plastic wrap and let cool
8
Peel the peppers with your fingers or a paring knife
9
Stem, seed and chop
10
Add the minced garlic to the shallots and cook until fragrant, about 2 minutes
11
Add the flour and cook, stirring, until toasted, about 3 minutes
12
Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan
13
Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste
14
Return to a simmer
15
Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor
16
Add the remaining 1 cup broth and process until smooth
17
Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes
18
Add the paprika and cream and season with salt and pepper
19
Garnish with the cheese
20
Photograph by Kate Mathis