Blog Block and White Chili with Avocado Yogurt Cream Sauce
Friends, Romans, Countrymen, I have a confession: I have had blog block. I haven’t felt much like writing as of late. I blame excitement over travel (I went to Iceland) and I’ve been working too much. I’ve also had a number of parties, events, etc. and I’ve been busy baking and such. But mostly, I’ve just been lazy. Today’s the perfect day to bust the blog block, right?
When I returned from Iceland, the weather in North Carolina was chilly and rainy and it has mostly continued. The first thing I wanted was warm and delicious soup. The answer? This white chili inspired by a recipe I saw on Cooking Light:
Here’s what you’ll need:
1. Preheat broiler to high.
2. Coat first three ingredients with cooking spray and broil for about 15 minutes or until you get a nice char. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.
3. Heat a large Dutch oven over medium-high heat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
4. Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
5. Place avocado in a small bowl; mash with the back of a fork. Stir in yogurt, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and some diced tomatillo.
This recipe is so easy and pretty quick. Adjust any seasonings and peppers to your taste. Wrap up in a blanket with a cute white dog and enjoy your day!