MexicoKaren
12-02-2010, 06:44 PM
I decided to cook from my pantry/frig today and avoid yet another trip to the grocery store. Plus, we wanted to eat a late lunch/early dinner because we have Art Walk from 7-10 tonight. I based this on a recipe from an old Betty Crocker cookbook, but I changed it up quite a bit. It works well with turkey (that's what I used - the sliced oven-roasted turkey I get at Costco), and I'm sure it would be great with chicken. Jerry gave it a 10! But it would have been better if I'd used fresh cilantro. I used (gulp) the dried stuff, which has almost no taste.
WHITE CHILI
Prep:
2 cups dry small white beans (navy beans, pea beans, etc.)
8 cups water
2 TBS onion powder
2 TBS garlic powder
Put the beans and water in a dutch oven or large saucepan and bring to a boil. Boil vigorously for two minutes, uncovered. Cover pan, remove from heat, and let sit for one hour.
Add seasonings and boil beans gently in soaking liquid for about an hour until tender. Drain, reserving about one cup of the cooking liquid. DO NOT ADD SALT while cooking (this prevents the beans from getting tender).
3 TBS EVOO
1 large onion, chopped
3 cloves garlic, minced or sliced
4 cups chicken broth or tomato/chicken bouillon
1 tsp cumin
2 TBS ground red chiles or chili powder (or to taste)
Cooked white beans (above, with one cup of cooking liquid) or 2 cans white beans, undrained
2 medium tomatoes, diced
3 cups cooked chicken or turkey, cut in chunks
¼ cup chopped fresh cilantro
Salt and/or pepper to taste
Tortillas, tostadas or tortilla chips
Optional garnishes, e.g., diced onion, cheese, avocados, jalapenos, etc.
Heat EVOO in a dutch oven (you can use the same one you cooked the beans in if you give it a quick wash and dry). Add onions and garlic and cook, stirring occasionally, until onion is tender. Don't burn the garlic. Stir in the next five ingredients and heat to boiling. Simmer gently for about an hour, stirring occasionally. Add cooked chicken or turkey and cilantro and simmer for about 15 minutes to combine flavors. Check for seasoning and add salt/pepper if needed. Serve with above options and/or garnishes.
WHITE CHILI
Prep:
2 cups dry small white beans (navy beans, pea beans, etc.)
8 cups water
2 TBS onion powder
2 TBS garlic powder
Put the beans and water in a dutch oven or large saucepan and bring to a boil. Boil vigorously for two minutes, uncovered. Cover pan, remove from heat, and let sit for one hour.
Add seasonings and boil beans gently in soaking liquid for about an hour until tender. Drain, reserving about one cup of the cooking liquid. DO NOT ADD SALT while cooking (this prevents the beans from getting tender).
3 TBS EVOO
1 large onion, chopped
3 cloves garlic, minced or sliced
4 cups chicken broth or tomato/chicken bouillon
1 tsp cumin
2 TBS ground red chiles or chili powder (or to taste)
Cooked white beans (above, with one cup of cooking liquid) or 2 cans white beans, undrained
2 medium tomatoes, diced
3 cups cooked chicken or turkey, cut in chunks
¼ cup chopped fresh cilantro
Salt and/or pepper to taste
Tortillas, tostadas or tortilla chips
Optional garnishes, e.g., diced onion, cheese, avocados, jalapenos, etc.
Heat EVOO in a dutch oven (you can use the same one you cooked the beans in if you give it a quick wash and dry). Add onions and garlic and cook, stirring occasionally, until onion is tender. Don't burn the garlic. Stir in the next five ingredients and heat to boiling. Simmer gently for about an hour, stirring occasionally. Add cooked chicken or turkey and cilantro and simmer for about 15 minutes to combine flavors. Check for seasoning and add salt/pepper if needed. Serve with above options and/or garnishes.