White Christmas Chili
4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons butter or margarine
3 celery ribs, chopped
4 (16-ounce) cans great Northern beans, rinsed, drained, and divided
3 (4.5-ounce) cans chopped green chilies
1 cup canned chicken broth
2 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
Toppings: Shredded extra sharp cheddar, diced onions or scallions, diced tomatoes
Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
Melt butter in a skillet; add celery and remaining onion, and sauté until tender. 4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons butter or margarine
3 celery ribs, chopped
4 (16-ounce) cans great Northern beans, rinsed, drained, and divided
3 (4.5-ounce) cans chopped green chilies
1 cup canned chicken broth
2 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
Toppings: Shredded extra sharp cheddar, diced onions or scallions, diced tomatoes
Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened.
Process remaining 2 cans of beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.
Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.
Yield: Makes 6 to 8 servings
Rotisserie Chicken Chili
Ingredients
2 organic chicken breasts
2 cups chicken broth
1 cup bbq sauce
1 t crushed red pepper
Salt and pepper
½ chopped green pepper
2 chopped onions, divided
Olive Oil
1 large can whole tomatoes break in pieces
1 reg. can Bush’s chili beans
1 reg. can black beans
1 can of water
1 T. chili seasonings (I use Mexene.)
½ t. cumin
Hot pepper sauce or red pepper to taste
¾ t. salt (more or less as desired)
1 t. sugar
Preparation
Put chicken, chicken broth, crushed red pepper, 1 chopped onion in a pot on med heat and cover. Cook until broth begins to boil and reduce heat to low. Cook 1 hour. Shred the chicken and return it to the pot. Add salt and pepper to taste. Let simmer while you assemble the rest of the chili.
Soften 1 onion and pepper in small amount of olive oil over medium-low heat. Add remaining ingredients. Cook for one hour. Add meat and broth from the chicken for the last 10 minutes. Serve with shredded cheese and whole wheat chip or crackers.
