It's Time for Chili

white chili graphic As the weather gets chilly, I start looking for recipes that warm us up from the inside out. I have two recipes for chili: a red, chili con carne version (con pollo, in our case) and a white chili that is distinctively different from the traditional. Not only is white chili different, it's particularly easy to put together and for lazy sailors like me, that's a big selling point. It's great when we're in port or when we're at sea. If I'm feeling ambitious, I bake up a batch of corn muffins as an accompaniment.

White Chili a la Nine of Cups
Author: Marcie Connelly Lynn
Serves: Serves 2 Hungry Sailors
  • 1 – 15 oz can corn, undrained (425g)
  • 1 – 15 oz can white beans, undrained (425g)
  • 1 – 6 oz can green chiles (125g)
  • 1 – large onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 lb boneless chicken (500g)
  • 1 Tbsp cooking oil
  • ¼ c lime juice (60 ml)
  • 1 tsp ground cumin (5 gr)*
  • Diced jalapeño peppers to taste
  • Salt and pepper to taste
  1. Cook onion and garlic in oil till tender.
  2. Cut chicken into bite-size chunks and cook with onions until done.
  3. Add the canned veggies, liquid and all. Stir.
  4. Add the balance of the ingredients.
  5. Stir and heat to a simmer (about 10 minutes).
  6. Sprinkle with grated Monterrey Jack or cheddar cheese, if desired.
  7. Tastes great with hot corn muffins or tortilla chips.
Use white corn and white pepper to make really “white” chili, but I rarely have either aboard. For an even easier recipe, used canned chicken. [br]*Cumin is called coriander or dhania in some places.

For the ambitious amongst us, whip up a batch of corn muffins as an accompaniment.

Easy Corn Muffins 1c white flour 1c yellow cornmeal* 3 tsp baking powder ¼ tsp salt 2 Tbsp white sugar 3 Tbsp cooking oil 1 large egg 1c milk

Combine the dry ingredients in a large bowl. In a small bowl, beat the egg lightly, then add the milk and oil. Make a well in the dry ingredients and add the liquids from the small bowl. Mix just until all ingredients are combined. With muffins, it's not necessary to beat the batter like a cake mix. When all dry ingredients are moistened, it's ready for the pan.

Bake in a preheated 400F (200C) oven. For muffins, pour into a prepared muffin tin and bake for about 15 minutes. Let the batter rest and rise for about 5 minutes before popping the pan into the oven.

Notes: *Cornmeal is called polenta in many places such as New Zealand, Australia and South Africa. Don't confuse it with corn flour which is corn starch, a thickener, in the USA.

For a spicy change, add ¼ c of shredded cheddar or Monterrey Jack and/or a 1 tsp (to taste) of minced jalapeños to the batter.

¡Buen Provecho!