It's going to be under 90 degrees today!!! Brrrrrr!!! Time to make some chili! Brenda posted a beef chili recipe on her blog. Yummy!! This is my favorite "White Chili". It's not really white - the chili powder makes it red - but it uses chicken and white beans - it's the ingredients that are white. And it cooks in less than 30 minutes - my kind of cooking.
White Chili
2 tablespoon olive oil
1 ½ lb. skinless, boneless chicken breast halves - cubed
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can chicken broth
1 (4 ounce) can diced green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup cilantro
shredded Monterey Jack cheese
DIRECTIONS:
1. Heat oil in a large saucepan over medium-high heat. Cook chicken, onion and garlic in oil 4 to 5 minutes, or until onion is tender.
2. Stir in the chicken broth, green chiles, chili powder, cumin, oregano, salt and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Remove from heat and stir in cilantro. Garnish with shredded cheese.
2 tablespoon olive oil
1 ½ lb. skinless, boneless chicken breast halves - cubed
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can chicken broth
1 (4 ounce) can diced green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup cilantro
shredded Monterey Jack cheese
DIRECTIONS:
1. Heat oil in a large saucepan over medium-high heat. Cook chicken, onion and garlic in oil 4 to 5 minutes, or until onion is tender.
2. Stir in the chicken broth, green chiles, chili powder, cumin, oregano, salt and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Remove from heat and stir in cilantro. Garnish with shredded cheese.
Put a chunk of corn bread in the bottom of your bowl, pour the chili on top and garnish with the cheese. Yumm!
3 comments:
Sounds yummy. It's a bit cooler than 90 degrees here, too. Well, kinda like half of 90!
You girls are the best cooks! My little family is going to get tired of chili!
I would love your pork chop recipe that I had that one day that I dropped by...
Brown some pork chops - throw them in the crock pot and dump in a can of chicken and rice soup. Slap the lid on, cook on low all day. That's it!!!
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