Southwest White Chili

This chili is different from the standard tomato-based, beef and pinto bean combination and very delicious. 

S:W White Chili

Southwest White Chili
Yields 4
Using Northern or Cannelloni Beans gives this chili different from the typical pinto beans usually used.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 Tbsp olive oil
  2. 11/2 lb free range boneless/skinless chicken, cut in cubes
  3. 1/4 cup chopped onion
  4. 1 cup chicken broth
  5. 1 can (4 oz) chopped green chilis
  6. 2 cans (15 oz) of white northern or cannelloni beans - do not drain
  7. 2 green onions, chopped - if desired
  8. Spice Blend (see below)
  9. Green Onion/Cilantro/Salsa/Avocado/Cheddar Cheese - Garnishes
  10. Spice Blend
  11. 1 tsp garlic powder
  12. 1 tsp ground cumin
  13. 1/2 tsp oregano leaves
  14. 1/8 tsp ground red pepper (cayenne)
  15. 1/2 tsp cilantro leaves
Instructions
  1. Heat oil in skillet over med-high heat. Add chicken and onions, cook 4-5 minutes.
  2. In saucepan, stir in broth, green chilies and spice blend. Add chicken/onion mixture. Simmer for 15 minutes.
  3. Stir in beans (do not drain.) Simmer 5 minutes. Top with desired garnishes, if desired.
Notes
  1. A portion of this meal can be prepped ahead of time and frozen. Cut up the chicken and place in a Ziploc bag, chop the onion and place in Ziploc bag, mix up the spice blend and place in a Ziploc bag - then place all three into a gallon Ziploc bag, label and freeze. To serve - thaw in refrigerator for 1-2 days and continue with rest of the recipe.
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Mix the Spice Blend

S:W White Chile - Spices Cut the chicken into cubes.  If I am freezing for future use I like to use a pitcher to hold my Ziploc bag which I can slide the chicken into.

S:W White Chili - Chicken

Gather the rest of the ingredients:

S:W White Chili - All ingredients

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Hearty Vegetable Chili

One day I was hankering (oh – my – I think a little bit of my Arkansas heritage just seeped out) for a nice thick chili.  The kind that does a tortilla chip proud.  So I went in and checked what I had on hand and here is what I came up with.  This recipe can be vegan, vegetarian or have meat in it – you choose but if you choose to add a meat, keep it lean so the chili will still be good for your heart.  Vegetable broth instead of oil is used to saute the veggies.  Don’t let the number of ingredients throw you – it doesn’t take that long and it’s worth it.  TIP:  The vegetables and “meat” can always be prepared the night before.

Hearty Vegetable Chili

Ingredients
1 cup         Vegetable Broth
1/2             Yellow Onion, chopped
1                Carrot, chopped
1                Celery Stalk, chopped
1/2             Red Pepper, chopped
1/2             Yellow Pepper, chopped
1                Turnip, chopped
1                28 oz can of Italian Herb Crushed Tomatoes
1 Tbsp       Tomato paste
1                15 oz can of white beans, rinsed and drained
1                15 oz can of pinto beans, rinsed and drained
1/4 cup      Lentils, rinsed
1/4 cup      Buckwheat, rinsed
1/2 Tbsp    Chili Powder (or to taste)
3/4 Tbsp    Cumin
1 tsp           Garlic Powder
1/2 tsp        Oregano
1/2 tsp        Basil
1/4 cup      Trader Joes Soy Chorizo, browned or meat of your choice – optional
Salt and Pepper to taste
Garnish with a squeeze of lime, chopped green onions and cilantro
Serve with Tortilla Chips

Directions
1.  Combine the chili powder, cumin, garlic powder, oregano and basil together in a small dish.  Set aside.
2.  Saute the onion in 2 Tbsp of vegetable broth for 2 minutes in a med-large pan over low-medium heat.  Then add a little more vegetable broth and add remaining chopped veggies.  Saute for 4 more minutes.
3.  Add crushed tomatoes, tomato paste, white beans, pinto beans, lentils, buckwheat, 1/4 cup of vegetable broth and spice mixture into pan of veggies.
4.  Heat to a boil.  Then turn down to a simmer and cover for 30 minutes, stirring often.
5.  Add soy chorizo or meat of your choice, if desired.
6.  Continue to cook on lowest setting for another hour.  There are times I just turn the burner off and leave covered.  This time is used to marry the flavors a bit more and ensure the lentils and buckwheat are tender.
7.  Cut up some lime wedges.  Chop some green onion and cilantro.  Get out the tortilla chips.
8.  To serve:  Ladle chili into a bowl.  Squeeze a lime wedge over the top and sprinkle the green onion and cilantro over the top.

Servings:  4-8 (depending on how big the bowl is)

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