White chili is usually made with white beans and fresh green chiles rather than the usual red or pink beans and dried red chiles. The bit of cream gives it a very rich mouthfeel. White chili is a wonderful change of pace on a cold winter evening by the fire.

　　

Ingredients

serves 4

　　2 cups dried white beans, thoroughly rinsed

　　6 cups chicken stock (page 91) or water

　　1 cup dry white wine

　　1 tablespoon olive oil or cold-pressed corn oil

　　1 large white onion, chopped

　　4 to 6 cloves garlic, finely chopped

　　2 teaspoons cumin seeds

　　2 teaspoons coriander seeds

　　1 (4-ounce) can diced roasted green chiles

　　1 teaspoon dried Mexican oregano

　　1/2 cup half-and-half or heavy whipping cream

　　3 fresh basil leaves, coarsely chopped

　　Salt

　　1/2 cup coarsely chopped cilantro, for garnish

　　

Step 1

Combine the beans, water, and wine in the slow cooker.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Add the garlic and sauté for 5 minutes more.

　　

Step 3

In a coffee mill or using a mortar and pestle, crush the cumin and coriander seeds and add them to the pan. Stir well.

　　

Step 4

Transfer the contents of the pan to the slow cooker and add the chiles. Cover and cook on low for 6 to 8 hours, until the beans are tender. About 30 minutes before serving, stir in the oregano, half-and-half, and basil and season to taste with salt.

　　

Step 5

Ladle into bowls and serve at once, garnished with the cilantro.

　　Cooks' Note

　　Suggested Beverage: A good southwestern or Mexican beer, or a hearty red wine from Arizona or New Mexico.

　　The Gourmet Slow Cooker: Volume II