There is something comforting and warm about chili in all forms. White bean chili with cheddar biscuits is a perfectly hearty combination for winter, or anytime of year.
I remember the first time I tried a white chili. For years, I was very anti-chili. My mom would always make the traditional kind, with giant red beans served over noodles. I hated it. It wasn’t that it was bad, it just wasn’t my type of food. When my brother turned 16, he got his very first job as a busboy at one of those kitschy restaurants with the weird decor on the walls. My mom and I went to visit him at work, stopped in to have a meal. I remember thinking it was so fancy. I look back at that now and laugh but for my 12 year old mind, it was the nicest restaurant I’d ever tried. Now, I cringe thinking of that, but hey. I was 12.
They had this white chicken chili that my mom would always order. After seeing her eat it multiple times, I gave it a whirl and was from then on a changed person. A chili convert, if you will. It was so rich, so thick, so creamy. Cheesy, warm, hearty, with a cool dollop of sour cream on top. Since then, I have been downing chili any opportunity that I get.
There are many meals that hold memories for me. An amazing chicken parm my mom and I shared in Miami. A smooth, sweet plum green tea slush split between Brian and I while in Disney World. A loaded chocolate fro-yo with all the toppings eaten with my daughter after a movie. This chili, conjuring up my earliest memories of enjoying and experimenting with food.
When the Sunday Supper theme of “Meals with Meaning” was announced, it was obvious that this chili had to be made. And paired with Gallo Family Vineyard’s Chardonnay. Their Chardonnay is smooth and citrusy, perfect with a rich and creamy sauce, soup or chili. It compliments, but doesn’t overpower. I picture sitting down to the table, a big pot of this fresh off the stove. White wafts of steam escaping from each bowl, with a string of cheese stuck on the spoon. The sour cream slowly melting its way into the creamy chili. A big pile of biscuits on the side to sop up every last drop of rich goodness. And a nice, crisp glass of wine to wash it all down.
You could also pair this with Gallo’s Merlot, another great choice. It’s velvety and rich, so perfect. Regardless of what you choose to pair, just be sure to sit with your family and enjoy it. The whole idea behind Sunday Supper is to sit together, to eat a meal without interruption. Chili is the best family share meal!
To find Gallo Family Vineyards Wines near you, try this store locator.
- For chili
- 1 Tbsp. butter
- 1 cup chopped red bell pepper
- 1 cup chopped yellow onion
- 4 cups vegetable stock
- 2 cans white beans, drained and rinsed
- 2 Tbsp. cornstarch
- 1/4 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- For biscuits
- 2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 6 Tbsp. butter, cubed
- 3/4 cup buttermilk
- 3/4 cup grated cheddar cheese
- Start with the chili. Melt butter over medium heat. Add in pepper and onion and cook until softened, about 5 minutes.
- Stir in vegetable stock. Bring to a boil. While the stock heats, take the beans and divide them in half. Mash one half with the back of a fork. Add the beans to the stock and stir well. Cook for 5 more minutes.
- Place the cornstarch in a small bowl. Add some of the hot stock and whisk vigorously with a fork until it is completely blended. Stir into the stock.
- Add in smoked paprika, chili powder and cumin. Reduce to a simmer and cook 15 more minutes.
- Next, make the biscuits. Preheat the oven to 425 degrees. Place a sheet of parchment on a baking sheet.
- Place the flower, baking powder and baking soda in a food processor and pulse to combine. Add in cold cubed butter and pulse until the butter forms small crumbs resembling peas. With the food processor on low, add in the buttermilk and mix until the mixture comes together.
- Remove the dough and place it in a bowl. Fold in the cheddar cheese. Roll the dough onto a floured surface about 1 inch thick. Use a biscuit cutter and cut out rounds, placing them on the parchment paper.
- Brush the biscuits with a bit of melted butter. Bake for 15 to 20 minutes until golden.
- To serve, top the chili with additional cheese and sour cream or Greek yogurt. Serve with biscuits.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.