As fall arrives and there’s a bit of a nip in the air, Dave and I still love getting out on the water and heading for out-of-the-way anchorages.
Several years ago, our friend Casey was anchored next to us one weekend. Upon learning that we had satellite radio and could get his beloved Broncos game the next afternoon, he quickly suggested we have a football party. Sounded like a great idea to us! Over the years, we’ve hosted a couple of World Series parties as well as numerous football get-togethers.
Typically everyone will sit on deck for the first half of the game. But it can get a little chilly by halftime when the group will come inside for a steaming bowl of soup or stew.
Whether it’s a crowd or just the two of us, White Chicken Chili is a frequent choice – a deliciously different chili that everyone loves but few have ever had. Add a tossed salad and fresh bread to complete the meal.
White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 cups diced onion
- 2 green or spicy peppers seeded and diced
- 4 teaspoons ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cayenne pepper
- 2 teaspoons ground dried oregano
- 8 cups chicken stock
- 4 cans cannellini beans rinsed and drained
- 4 chicken breasts cooked and shredded
- 4 cups shredded Monterey Jack cheese
- 1/2 cup sour cream for garnish
Instructions
- Sauté garlic and onion in oil.
- Add peppers and spices, cook 2 minutes.
- Add stock, beans, chicken and half the cheese. (If desired, can be made ahead to this point; I then start it simmering as the game begins.) Simmer 45 minutes or longer, stirring occasionally.
- Serve in bowls or mugs and garnish with the rest of the cheese and sour cream
Notes
- Use 2 7-ounce cans of mild or medium chilies instead of fresh
- Chicken stock may be made from bouillon
- Use any other type of white beans for the cannellini beans; can use other colors of beans but then it will not be a white chili
- Use 24 ounces of canned pre-cooked chicken instead of the chicken breasts; can use other cuts of chicken
- Use other cheese that will melt in place of the Monterey Jack. 4 cups is about two pounds of cheese.
- Can also garnish with strips or rings of peppers and a few slices of green onion tops.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
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