White bean/Chicken Chili

[jenilea]

We are having a football party next weekend for my in-laws and I am going to make chili. I am looking for a recipe for white bean chili. They are hard to please, when it comes to my cooking. I'd like to impress...
Thanks!!!

[Jeanne G]

Hi! This is the simplist yummiest white chicken chili I have ever had! Hope you get a chance to try it.

WHITE CHILI

2 lbs boned skinless chix breast (I cheat and use canned)
1 t olive oil
1 48 oz jar Great Norther Beans w/ liquid
1 16 oz jar salsa
2 C shredded jack cheese
1 C shredded pepper jack cheese

Saute chicken (if it's not canned) in oil until cooked. Combine with beans and salsa. Stir in cheese. Simmer, stirring! 20-30 min.

It's absolutely not low fat but it is delicious. Have a great party!!

[valeriek]

I have a great recipe for a white turkey chili that calls for Great Northern beans. It is really spicy. I'm at work now but I will post it tomorrow.

[lorilei]

www.epicurious.com (http://www.epicurious.com) has at least 4-5 good looking recipes -- here's one of them. Although it's not "light", it does make realistic use of cream. And I've found very few of Bon Appetit's recipes to flop!

WHITE BEAN CHICKEN CHILI 82% would make it again

2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

Serves 4 to 6.
Bon Appétit
Too Busy To Cook
________________________

A Cook from Wayzata, MN on 09/06/00
This is a versitile recipe - you can make it as spicy as you want. It is a big hit with everyone that has tried it.

A Cook from Los Angeles on 08/08/00
I omitted the green chiles and used cut up chicken breast rolled in cajun seasoning. I also added about 1/2 cup corn kernels. My 6 year old loved it!

yvonne friloux (potspans@earthlink.net) from calif on 05/27/00
I have never made chicken with chili it was a nice change. I felt this recipe went very well together, not to hot or mild. My husband loved it but he used more hot sauce.

missyb ( missyb@home.com ) from sarasota, fl. on 01/23/00
Nobody wanted leftovers.

A Cook from Everett, WA on 01/04/00
This is a favorite recipe of mine, but I melt in a cup or more of Monterey Jack cheese (instead of cheddar) just before serving and then top with more Jack cheese, sour cream and cilantro. Delicious

[jmkenad]

I've made this recipe a few times and it's always been good. It came from Market Day's Taste for Health cookbook - it is pictured in a sourdough bread bowl. When I can find them I sometimes have used - it makes a nice presentation.

Chicken Chili:

6 market day chicken steaks, thawed and cut into 1-inch chunks
1/2 cup chopped onion
2 garlic cloves, minced
1 14.5-oz. can of recipe ready tomatoes for chili
1 15-oz can Great Northern beans, drained and rinsed
1/2 cup chicken broth
2 TBSP chopped cilantro leaves
1 TBSP chili powder
1/2 tsp. salt
1/4 tsp. ground black pepper

Spray 5 quart n/s dutch oven with n/s cooking spray. Heat over med heat add chicken, onions, and garlic; cook 4-5 min. or until chicken is brown. Stir in all remaining ingredients. Simmer; covered 15 to 20 min. or until chicken is tender. Serve with plain yogurt, shredded low-fat cheddar cheese and chopped green onion, if desired. Makes 5 3/4 cup servings.

297 cal., 4g. fat, 665 mg. Sodium, 84mg Cholesterol.

[valeriek]

Here is my stepmom's White Turkey Chili recipe. She always makes this the day after Thanksgiving when there is a ton of Turkey left over. It is really good.

2 Cups Cooked Shredded Turkey
1 1/2 cups chopped onion
1 jalapeno, seeded & minced
1 4.5 oz can chopped green chili's
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 14.5 oz can reduced fat/sodium chicken broth
1 14.5 oz can Great Northern Beans
2 cloves garlic, minced

Saute onions & garlic, add to soup pot. Drain & rinse beans, add to soup pot. Add remaining ingredients to pot and simmer at least one hour. Serve with big loaf of crusty bread.

[This message has been edited by valeriek (edited 10-04-2000).]

[This message has been edited by valeriek (edited 10-04-2000).]

[jenilea]

Thanks for all of the great recipes. I will let you know how it turns out! Jeni http://www.cookinglight.com/bbs/smile.gif

[Susan]

[QUOTE]Originally posted by Jeanne G:
Hi! This is the simplist yummiest white chicken chili I have ever had! Hope you get a chance to try it.

WHITE CHILI

2 lbs boned skinless chix breast (I cheat and use canned)
1 t olive oil
1 48 oz jar Great Norther Beans w/ liquid
1 16 oz jar salsa
2 C shredded jack cheese
1 C shredded pepper jack cheese

Saute chicken (if it's not canned) in oil until cooked. Combine with beans and salsa. Stir in cheese. Simmer, stirring! 20-30 min.

It's absolutely not low fat but it is delicious. Have a great party! [QUOTE]
~~~~~~~~~~~

Okay, stupid question but if you substitute canned chicken, how much do you use?

~~Susan~~

[This message has been edited by Susan (edited 10-05-2000).]

[This message has been edited by Susan (edited 10-05-2000).]