Tuesday, September 27, 2011

White Bean Chicken Chili

If the temps go below 80 in September in Arkansas, we pull out the sweaters, jeans, and boots...and make chili.  Never mind that it will be close to 90 degrees two days later.  We will enjoy a "fall day" any way we can get it!  Last week gave us a few such days, and White Bean Chili made the menu!  This recipe makes a large batch, is delicious, and can be easily frozen for later use.  

White Bean Chili

1 lb dried Northern Beans or 3-(16 oz) cans
2 medium onions, chopped
1 clove garlic, minced
1 T. vegetable oil
4-5 chicken breasts, cooked
5 c. chicken broth 
1-(7 oz) can chopped green chilis, drained
2 T. ground cumin
1/4 t. cayenne pepper
1/8 t. dried oregeno 
1/4 t. dried cloves (I omit)
1/2 T. chili powder
1/2 t. Tabasco or other hot sauce
1/8 t. ground cardamom (I omit)

For topping chili:
Grated Monterey Jack cheese
Sour Cream

Cook beans according to directions if using dry beans.

 In a stockpot, saute onion and garlic in vegetable oil until tender. To onion mixture, add beans, chicken, and next 9 ingredients, and bring to boil. Reduce heat to low, cover, and simmer for 1 hour. Add additional seasonings to taste. (We added more Tabasco and chili powder)

 Serve with grated Monterey Jack cheese, sour cream, and salsa.  Cornbread is the perfect addition to make a meal.

Best prepared one day in advance, and leftovers freeze easily.
Recipe adapted and changed from Food for Thought, Birmingham Junior League.

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