Last season in the Needles Lodge, the cozy destination awaiting you at the top of the gondola at Snowbasin Resort, 591 gallons of White Bean Chicken Chili were served to happy skiers. Scott Sniggs, executive sous chef, says they started making it five years ago and it is becoming one of their most popular soups. “The chefs brainstormed and came up with some unique ingredients and spices to create a different spin on the traditional chili,” he says. I love anything with a bit of a Southwest kick, so the green chiles and adobo do it for me. I highly recommend that you ski the Basin, ride the Needles Gondola and enjoy a big bowl at 9000 feet, recounting your runs through the Sisters Bowl or down the 2002 Olympic Men’s Downhill course….but if you can’t visit sometime soon, make this chili and enjoy at home.
Snowbasin White Bean Chicken Chili
Makes 1 gallon. Cook Time About an Hour
Olive Oil 2 T
Diced Celery 1 ½ c.
Dice Yellow Onion – 1 ¾ c.
Minced Garlic – 1 ½ T
Diced Roasted Bell peppers – 2
Diced Green Chilies – 1 ¼ c.
Chipotle peppers with adobo paste pureed – 1 T
Diced Chicken Breast – 1 ½ Lbs.
Tomatillos – 1 ½ c.
Diced Tomatoes – 3 c.
Black Beans – 1 c.
White Beans – 1 ½ c.
Corn – 2/3 c.
Black pepper – 1 T
Bay leaf – 2
Cumin – 1 T
Roasted and Ground Fennel seed – ½ tsp.
Cinnamon – pinch
Oregano – 1 T
Fresh Chopped Cilantro – ½ T
Salt – ½ T
Chicken Stock – 4 c.
Tomato Paste – ½ c.
Lime wedges, sour cream, and fried tortilla strips.
In large saucepan, sauté celery, onions, garlic, bell pepper, and green chiles in olive oil until the onions and celery are soft. Add the chipotle pepper puree and chicken to the pan and sauté until chicken is cooked on the outside. Add tomatillos, diced tomatoes, black beans, white beans, corn, all spices and cilantro, stir well. Add chicken stock and tomato paste and stir until tomato paste is mixed in. Simmer on low heat for 45 minutes stirring often. Garnish with lime wedges, sour cream, and fried tortilla strips.
