Special of the Day: Warm Right Up with White Bean Green Chile Chili

16 Nov Special of the Day: Warm Right Up with White Bean Green Chile Chili

White Bean Green Chile Chili

White Bean Green Chile Chili

George-Sydne-food-300x204With the thermometer plunging way below zero last week, all I could think about was staying home, simmering up a pot of soup and baking some bread to warm us up from the inside out.

Nothing sounded better than White Bean Green Chile Chili, especially after I decided to bake up some green chile buns bread bowls to serve the soup in. After all, what’s better than soup and bread on a frigid winter’s night?

When Friday rolled around, and it was still freezing cold, I finally had my chance. Keeping it as simple as I could, I rubbed a chicken breast with chili powder and cumin, painted it with salsa and baked it while I rolled up the green chile buns and got the soup simmering on the stove. All together, it took just over thirty minutes to assemble and bake the green chile buns, bake the chicken and stir together the soup! And trust me, piping hot White Bean Green Chile Chili in a Green Chile Bun will most certainly warm you right up, regardless of how cold it gets here in Montana this winter.

Serving up a hot pot of simmering soup in this week’s Special of the Day: Warm Right Up with White Bean Green Chile Chili served in Green Chile Buns. Enjoy!

White Bean Green Chile Chili

White Bean Green Chile Chili

White Bean Green Chile Chili

Recipe by Sydne George

(serves 4)

Make the Green Chile Bread Bowls:

2 8-ounce packages Crescent seamless dough sheets (refrigerated section, with roll dough)

2 7-ounce cans mild green chiles, drained

Cornmeal

Preheat oven to 375 degrees.

Lightly dust work surface with corn meal.

Unroll dough sheets on top of cornmeal dusted work surface.

Step One- Spread green chiles evenly over crescent sheet.

Step One- Spread green chiles evenly over crescent sheet.

Spread green chiles evenly over the dough sheets.

Cut each dough sheet in half to make 2 squares out of each sheet.

Step Two- Cut in half to make two squares and roll each square up into a log.

Step Two- Cut in half to make two squares and roll each square up into a log.

Roll dough up into four logs.

Step Three- Coil each log into a green chile bun.

Step Three- Coil each log into a green chile bun.

Coil logs around to make four green chile buns. Press to seal edges.

Grease baking sheet and transfer green chile buns to baking sheet.

Dust with cornmeal.

Bake in preheated oven for 20-25 minutes, until golden brown and baked through.

Remove from oven and let cool on cooling rack.

When cool, slice tops off and scoop enough out of the center out of each bun to hold chili.

White Bean Green Chile Chili

Recipe by Sydne George

(serves 4)

1 tbsp. butter

1 clove garlic

1 tbsp. flour

2 cups chicken stock

7 ounce can mild green chiles, not drained

15.5 ounce can cannellini beans (white kidney beans)

1 ½ cups cooked, cubed chicken (I used baked chicken breast rubbed with chili powder and cumin.)

½ tsp. Kosher salt (or more, to taste)

1 tsp. chili powder

½ tsp. cumin

½ tsp. brown sugar

In a medium pot over medium heat, melt butter. Add garlic and cook until softened. Whisk in flour and cook until lightly browned. Whisk in chicken stock and bring to a simmer.

Add remaining ingredients and stir to combine. Bring to a simmer.

Serve hot in green chile buns garnished with crushed tortilla chips, grated pepper jack cheese and sour cream. Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.

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