Missy, I'll have to give you my recipe to white bean chile. I really liked it. Hint: my sister adds a bit of masa (corn flour) mixed with water- making a paste- to chile to thicken it.
Yeah, sorry, "chili" is a bit of a misnomer. It's more like a stoup. (Thicker soup) The trick maybe the kind of broth you are using. It makes or breaks a meal like this. I have been using the "better than broth" from Trader Joes. It is concentrated, and comes in a little glass jar. It has a great flavor. Also, did you use the sour cream and cilantro? That really adds another layer of flavor.
That may have been my problem. I didn't realize until TODAY (Sunday) that I forgot to add the limes and sour cream. Bummer. I used the Organic Range Free broth that comes in the container at Trader Joes. Maybe I should look for yours. Kelli, can I feature you as a guest blogger if you send me the recipe?
Missy, yeah I just barely discovered that homemade chili jumps up like ten knotches when you stir in sour cream. Even fat free sour cream does the trick.
and cheese! I have a chili that is almost exact to this one, but at the end you add a dallop or two of sour cream, for the YUM cream factor, and a handful of either pepperjack or monterey jack cheese..the cheese thickens each bite and, with the sour cream is the KEY to this recipe I think.
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