Temperatures across the country are dropping and here in Wisconsin the hats and mittens are coming out. One way to warm up this winter is with a steamy bowl of chili. This week’s #FoodieFriday recipe is a White Winter Chili, made with chicken and cannellini beans. This recipe takes about 5 minutes to make, which leaves you with plenty of time to drink wine and enjoy your evening! It is an easy, hearty, and healthy recipe perfect for a winter night!
3 Lbs. Chicken Breasts
32 Oz. Chicken Stock
12 Oz. Tomatillo Verde Salsa
2 Cans of Cannellini Beans (rinsed)
12 Oz bag of Frozen Corn
1 tsp each Garlic Powder, Onion Powder, Ground Pepper
1 Jalapeno Sliced Thin
- Put all the ingredients in to a crockpot in order. Place the crockpot on either High for 4-6 Hours or Low for 6-8 Hours.
- After cooking for time above. Take the chicken breasts out of the pot and place them on a plate. Shred them into bite size pieces with a fork and knife.
- Put the chicken back into the pot and stir everything together. Keep on warm until ready to serve.
- Ladle chili into serving bowl and top with desired toppings. Add a dash of Jalapeno wine to your individual bowl if you want to spice it up!
- It’s that easy, Enjoy!
*Served with Jalapeno Popper Wontons on the side!*
Wines that will pair well with this recipe:
A semi-sweet to sweet white wine. This will contrast the spice and saltiness of the recipe nicely! Timber Hill Winery recommended wines: Widow’s Weekend, Seyval Blanc, and Muscat!
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