White Rabbit Chili - Homestead Recipes

The first time I had white chicken chili was many years ago at a local chili cook-off. I was immediately hooked. To my palate, I definitely prefer white chili to traditional red chili. It was a no-brainer when we started raising meat rabbits that one of my favorite dishes would become white chili made with rabbit in leu of chicken.

White rabbit chili is a staple comfort food in our house. While I am game to make it any time of the year, there’s something that feels extra cozy about cooking up a big pot of white chili on a cold fall or winter day. The rich flavors, creamy broth, and subtle spice is unbeatable. Over the years I’ve refined my recipe to my family’s taste preferences, and I’m excited to share it with you!

---

White Rabbit Chili

Ingredients

• 2 1/2 c. cooked and shredded rabbit

• 1 tbsp. olive oil or butter

• 1 sweet onion (finely chopped)

• 4-5 cloves of garlic (minced)

• 4 c. rabbit or chicken broth

• 2 - 4oz. cans diced green chiles

• 1 - 15.5oz can great northern beans

• 1 - 15.5oz can mixed chili beans

• 1 c. heavy cream

• 1 1/4 c. frozen or fresh corn

• Seasoning Mix (below)

Seasoning Mix

• 1 1/2 tsp. cumin

• 1/2 tsp. smoked paprika

• 1/4 tsp. cayenne

• 1/2 tsp. oregano

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

Instructions

1. Heat olive oil or butter in a large pot or Dutch oven over medium heat and add your finely diced onion. Sauté 4-5 minutes, or until translucent. Add minced garlic and sauté another 30 seconds longer.

2. Add chicken or rabbit broth, diced green chiles, and seasoning mix. Simmer the mixture on medium/medium-low for 10 minutes.

3. While the mixture is simmering, drain the great northern beans and mixed chili beans in a colander and rinse them in cold water.

4. Add the beans to the chili, along with 1 c. heavy cream and 1 1/4 c. frozen or fresh corn. Stir well and simmer for another 5-10 minutes.

5. Add in 2 1/2 c. cook and shredded rabbit. Stir mixture well - Enjoy!

Optional Ingredients/Toppings

Tomatoes: When we have a steady supply of tomatoes coming in from our garden, I don’t hesitate to add them to this chili! I add them right near the end with the shredded rabbit to prevent them from over-cooking. They’re a delicious addition.

Peppers: Like tomatoes, there are times when we have red bell peppers or our favorite ajvarski peppers in over-abundance. Peppers make a great addition in both flavor and added health benefits. I typically add in peppers with the onions near the very beginning of this recipe.

Avocado: Call me weird, but sometimes I like cubing up some avocado and topping my chili off with it!

Sour Cream: I almost always eat this chili with a dollop of sour cream on top. It adds to the creaminess of the chili!

Tortilla Strips: Occasionally we enjoy this white chili with tortilla strips served on top! It adds a crunch factor and is delicious combined with the broth.

Cheddar Cheese: After ladling out a nice big bowl of white chili, sometimes I will add some freshly grated cheddar cheese on top. It melts and combines with the rest of the chili and tastes delicious.