White Chili with Quick Roasted Garlic Recipe

Looking for an easy White Chili with Quick Roasted Garlic recipe? Learn how to make White Chili with Quick Roasted Garlic using healthy ingredients.


Submitted by herrokiteh

Makes 8 servings



Melissa d' Arabian's White Chili with some slight modifications

Recipe Ingredients for White Chili with Quick Roasted Garlic

12 cloves garlic, unpeeled
1 tsp extra-virgin olive oil
1/2 c shallots, chopped
2 tablespoons extra-virgin olive oil
3 Anaheim chile peppers
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry white wine
7 cups low-sodium chicken broth
3 cups shredded cooked chicken
1 tablespoon chili powder
1 teaspoon cayenne pepper
15 ounce white kidney beans, drained
15 ounce white beans, drained
16 ounces frozen chopped spinach
3/4 teaspoon smoked paprika
1/3 cup fat free evaporated milk

Recipe Directions for White Chili with Quick Roasted Garlic

  1. Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.

  2. Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

  3. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

  4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and evaporated milk and season with salt and pepper.

Categories

Chicken, Vegetables, Soup

Nutrition Facts
Serving Size 506.4g
Amount Per Serving
Calories
565
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
190mg
8%
Potassium
2267mg
65%
Total Carbohydrates
76.6g
26%
Dietary Fiber
23.2g
93%
Sugars
4.9g
Protein
45.8g
Vitamin A 149% Vitamin C 100%
Calcium 32% Iron 72%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Low in sodium
  • Low in sugar
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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