White Chili

Hands down, one of my favorite things to eat is soup.  Just as chocolate chip cookies are the best dessert, I believe that a good chicken noodle or matzoh ball soup is one of the best things to eat. 

Unfortunately, the following is not a recipe for matzoh ball soup (so much easier to go to Cecil's or Crossroads) but rather a white chili that I started making earlier this year. I guess that this is technically a chili but it is much lighter than the title connotes. It is very easy to make and also really easy to modify to your liking: amount of heat, vegetarian, etc.

White Chili with Jalapeños, Spinach, and Optional Chicken Sausage
adapted from Lunds and Byerly's

In a large pot, heat oil for one minute then add onion, garlic, red pepper, and jalapeños.  Sauté over medium heat until vegetables are softened and onion is golden, ~ten minutes. Add beans, tomatoes, tomatillos or salsa, paprika, cumin, and oregano. 

Increase heat to bring mixture to a boil, then reduce to simmer about ten minutes.

Warm chicken sausage for each serving.

Just before serving, stir spinach into chili until wilted. Add salt to taste. Stir chicken sausage into each bowl.

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, chopped
2 large jalapeños, chopped (with or without seeds)
2 15-ounce cans white beans, with juices (I love using one can of chickpeas)
1 15-ounce can diced tomatoes
1 cup canned chopped tomatillos or mild green salsa
1 tsp paprika
2 tsp cumin
1 tsp oregano
2 ounces spicy chicken sausage per person, precooked and chopped (optional)
4 cups fresh spinach