Melissa d'Arabian's White Chili with Quick-Roasted Garlic

• 12 cloves garlic, unpeeled
• 1 tablespoon extra-virgin olive oil
• 12 shallots, chopped
• 2 tablespoons extra-virgin olive oil
• 3 Anaheim chile peppers
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 7 cups low-sodium chicken broth
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 15 -ounce can navy beans, undrained
• Kosher salt and freshly ground black pepper
• 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon smoked paprika
• 1/3 cup heavy cream
• 1 cup grated monterey jack cheese, for garnish

1. Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl.
2. Cover, leaving a vent, and microwave until soft, about 90 seconds.
3. Let cool, covered.
4. Prepare the chili: Preheat the broiler.
5. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.
6. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes.
7. Transfer to a bowl, cover with plastic wrap and let cool.
8. Peel the peppers with your fingers or a paring knife.
9. Stem, seed and chop.
10. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.
11. Add the flour and cook, stirring, until toasted, about 3 minutes.
12. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan.
13. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste.
14. Return to a simmer.
15. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.
16. Add the remaining 1 cup broth and process until smooth.
17. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.
18. Add the paprika and cream and season with salt and pepper.
19. Garnish with the cheese.
20. Photograph by Kate Mathis

garlic, extravirgin olive oil, shallots, extravirgin olive oil, chile peppers, garlic, allpurpose, white wine, chicken broth, chicken, chili powder, cayenne pepper, navy beans, kosher salt, paprika, heavy cream, grated monterey

Taken from www.foodnetwork.com/recipes/melissa-darabian/melissa-darabians-white-chili-white-quick-roasted-garlic-recipe.html (may not work)