I love introducing people to flavors they haven’t tried before but in an approachable way. It’s a chance for you to step out of your comfort zone without needing to buy 20 ingredients you’ll never use again. It’s fun, it’s creative, and it’s one of my favorite parts of what we do at Kate’s Plate. This being said, there’s just something about a classic comfort dish that just hits the spot. That’s exactly what I want to offer with our new White Chicken Chili meal. 

Okay, this recipe isn’t exactly “new”. Chili is a midwestern staple and I’m no stranger to both making and enjoying this hearty stew. It’s not even really new to Kate’s Plate! We’ve actually been meaning to add this meal to the menu for about 9 years (Yes–nine years, don’t judge me!) We had it all planned out, but in true form, I didn’t like the picture we took for the website. With everything going on, this recipe got put on the back burner. Over time, there were more new recipes to try and develop and this one got lost in the shuffle. But, after all these years, it’s finally becoming a part of our menu! 

This is the original picture ⬇️

Our White Chicken Chili is truly a simple classic. It’s made with shredded chicken, green chiles, cannellini beans, and heavy cream. We’ve also added corn masa. The masa not only thickens up the chili, but it adds a depth of flavor you don’t get using regular flour. The result is a mild, creamy, comforting meal that’s perfect for this cold weather we’ve been having (or any weather you feel like having chili in).

Of course, no chili is complete without cornbread. We’ve whipped up our own mix and made sure there’s plenty of bread to go around, no matter the portion size. What’s chili without something to soak up all of that goodness? 

You can find this meal on the February 24th menu–don’t miss out!