I didn’t plan to make chili.
But the weather dipped, and Mae said “something warm, not red.”
I knew what she meant.
So I grabbed the thighs from the back of the fridge.
The white beans.
The cornmeal I always forget I own.
Her Highness’s version is calm.
Layered. Balanced. Like she’s simmered before.
What the Original Looked Like
Martha’s white chicken chili builds in stages.
First, she sears the chicken—golden, confident.
Then comes the onion, poblano, garlic.
Cumin, coriander, chili powder.
Not loud spice—just warmth in motion.
She thickens it with cornmeal, stirred into hot broth.
Beans go in late. Shredded chicken returns at the end.
It’s not fast. But it feels like it came together quickly—like all her best things.
What I Did Differently
Used bell peppers instead of poblano. Couldn’t find them.
Added extra garlic. Because I always do.
Used thighs with a bit of fat left on. Flavor wins.
I forgot to rinse the beans.
Didn’t matter.
The Way It Happened in My Kitchen
Chicken went into the pan still a little cold.
Sputtered. I flinched.
The smell hit halfway through the sear—meaty, soft, like a memory leaning in.
Mae asked if we had chips. I said yes, then realized we didn’t.
Tore up a tortilla instead. Baked it.
Worked fine.
The chili thickened slowly. Not from timing—
just from staying near the heat.
A Few Things I Learned
Cornmeal works better than flour.
Bell peppers won’t ruin anything.
And a pot of chili makes the whole house feel like someone’s staying for dinner—even if they’re not.
What I Did With the Extras
Put some in Mae’s thermos the next day.
Ate mine cold with sour cream and salt.
Froze the rest in a mason jar I’ll probably forget about until April.
Would I Make It Again?
Yeah.
Next time the radiator makes that ticking noise and I need something to stir while I wait.
That’s As Much As I Remember
The pot’s empty.
But the smell stuck around.
if you want something creamier, I made her cheesy cauliflower soup once. it needed less salt, but more memory.
FAQs
sure. just don’t overcook it. thighs forgive more.
it helps. thickens without making it heavy.
leave them out. or add a little hot sauce. mood-based cooking.
absolutely. cool it first. label it, if you’re organized. I never am.
not really. but skip the chili powder if you’re nervous.
Martha Stewart’s White Chicken Chili (Nell’s Version)
Description
Creamy, cozy chili built on seared chicken, white beans, and spice that sneaks up slowly. Good for nights when you need something warm that listens.
Ingredients
Instructions
- Sear the chicken. Season with salt and pepper. Brown in olive oil—7–8 minutes per side, in batches. Don’t crowd. Let them color. Set aside.
- Soften the veg. Lower heat. Add onion and peppers. Cook 5 minutes, stirring once or twice.
- Add garlic and spices. Toss in garlic, cumin, coriander, chili powder. Stir until it smells like something’s about to happen.
- Add the chilies. Canned green ones. Stir to combine.
- Return chicken and pour in broth. Scrape the bottom of the pot. Bring to a boil, then reduce heat and simmer 15 minutes.
- Shred the chicken. Pull it out. Use two forks. Don’t overthink it.
- Thicken the chili. Whisk cornmeal with 1 cup of hot broth from the pot. Stir it back in. Add beans. Simmer 5 more minutes.
- Finish it. Add the chicken back in. Stir. Taste. Adjust. Let it sit a moment before serving.
- Serve hot. Add whatever you’ve got—sour cream, lime, chips, silence.