White Chili

We had a Harvest Party and Chili Cook-off. I tried a new recipe from a friend and won a prize! It's not my favorite chili as I prefer the hearty smoky "red" chili, but it was a tasty change. These Halloween pictures of Kinley, Zachary, Ethan and Addison are so sweet!

White Chili

1 lb. (2 c.) dry navy beans (follow directions to cook; drain)
3 lg. chicken breasts (I slightly defrost them then cut into 1/2 inch cubes)
1 lg. onion (diced)
2-3 cans diced green chiles...how spicy do you like it???

In a large skillet melt about 1-2 T butter then add about 1 T olive oil.. Add your diced chicken breasts... Season with fresh ground black pepper, a sprinkle of cumin and garlic salt. Cook until about 3/4 of the way done...then add the diced onion and green chiles.. With juice. Cook until done.
Add above mixture to your mostly done navy beans. Then add:

5-7 garlic cloves
2-3 c. chicken broth
2-3 T. chicken soup base (can use chicken bouillon instead).. .I add until it is salted/flavored just right… 

Remember when you add the sour cream at the end it will mild out heat and salt..so I go for more on the slightly spicy and salty side at this point.

approx. 1/4 c. fresh cilantro (rinsed and chopped)
1/4-1/2 t. cumin
2-3 c. salsa verde ....La Victoria or Herdez work well

I usually cook for an hour or so with all ingredients melding together.. Before serving add:
1 (16 oz.) container sour cream
3 c. grated pepper jack cheese about 1/2 c. of fresh chopped cilantro.

Sprinkle each bowl with broken up tortilla chips and a little more fresh cilantro, diced jalapeños and fresh lime juice....all optional

Dee's notes: all the notes above are from the original recipe owner. I did the fake 'soak overnight' method of prepping beans by bringing beans and water to boil, then turning off the heat and soaking for an hour. After draining and rinsing them, I put them in a slow cooker with all the remaining ingredients except cilantro, sour cream and cheese). I used less than 2 c. of salsa verde and 2 cans of green chilis. I thought it could have been just a bit spicier, even for me with a wimpy taste for heat, but it was 'family friendly.

by Dee, wife of Barbara's son Scott

one happy frog!

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I am looking forward to trying this recipe. What a great winter way to use your food storage. This blog is by a friend's daughter. Tessa warns you not to use the whole can of chills as her sister did.

WHEAT BERRY VEGAN CHILI

2 T. extra-virgin olive oil
1 large yellow onion (chopped)
1 large yellow bell pepper (chopped)
5 cloves garlic, minced
2 t. chili powder
1 1/2 t. ground cumin
1 t. dried oregano
1 t. salt
1/2 t. freshly ground pepper
2 (15-ounce) cans black beans, rinsed
2 (14-ounce) cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce (minced)
2 c. vegetable broth
1 teaspoon raw sugar
2 c. cooked wheat berries*
Juice of 1 lime
1 avocado (diced)

Heat oil in a pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle peppers to taste, broth and raw sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado.

*  Mix 1 c. dry wheat berries with 3 c. water, bring to boil and then simmer 1 hour.