White Chili

Here is a white chili recipe I recently found.  I do this in the crock pot but you can do it stove top too.

1.5 lb chicken breast

1 can white corn or frozen corn (I have used both)

1 can chick broth

1 can cream of chicken soup

2 cans northern bean rinsed and drained (you can also use dried if you soak them first)

taco seasoning packet**

Sour cream, cheese, green onions chopped

Dump everything in crockpot except sour cream, cheese and green onions.  Cook on low 8-10 hours.  An hour before serving take chicken out and shred.  Serve with toppings.

**I made my own taco seasoning:

1 tbsp chili powder

2 tsp onion powder

1 tsp each: cumin, garlic powder, paprika, oregano and sugar

1/2 tsp salt 

[from Molly]

Creamy Chicken-Apple Chili

Just made this last night: Creamy Chicken Apple Chili and Atalie ate 2 bowls! Served it w/ a salad. It was great. The apples don't add an apple taste. more of just a mild sweetness.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• 2 pounds chicken tenders, cut into 1/2-inch-thick slices
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and pepper
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• Two 15-ounce cans pinto or white beans, rinsed
• 2 cups shredded monterey jack cheese (about 8 ounces)
• Toasted tortillas, for serving
• Chopped scallions, for serving

DIRECTIONS:

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
   
   
   [from Raegan--http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/soup-recipes/Creamy-Chicken-Apple-Chili]

Super Simple Chili

Super Simple Chili



Brown some hamburger

1 can Kidney beans

1 can crushed & spiced tomatoes

2 cans baked beans

put it all in a crockpot and serve with some bread. Depending on how hot you like it add chili or cayenne pepper. I always add some oregano, basil and parsley. And of course its super simple to double or triple.

[from Harmony]

Hungarian Style Chili with Cheesy Polenta

Hungarian Style Chili with Cheesy Polenta


Ingredients

•2 tablespoons EVOO – Extra Virgin Olive Oil

•2 pounds coarse ground sirloin

•1 red chili pepper, seeded and finely chopped

•1 red bell pepper, chopped

•1 large onion, chopped

•4 cloves garlic, finely chopped

•Salt and pepper

•1 1/2 tablespoons chili powder, a palmful and a half

•1 1/2 tablespoons smoked sweet paprika

•1 teaspoon dried marjoram or oregano, 1/3 palmful

•1/4 cup tomato paste

•1 quart beef stock

•1 1/2 cups water or chicken stock

•1 1/2 cups milk

•1 cup quick cooking polenta

•2 tablespoons butter

•1 cup shredded Gouda or smoked Gouda

•1 cup sour cream

•Finely chopped fresh dill, parsley and chives for garnish


Preparation

Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.



In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.



Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.


***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
 
[from Raegan]

Tavia's White Chicken Chili

Tavia's White Chicken Chili


Ingredients

•1 lb chicken, canned or fresh (shredded, cooked or cubed)

•1 medium onion, chopped (steam in water until translucent)

•1 (16 oz) can chicken broth

•1 (16 oz) can cream of chicken soup

•1 small can chopped green chilies

•1 cup water or more, depending on consistency

•1 can (11 oz) green giant brand mexi-corn

•2 (16 oz) cans of great northern beans

•1 1/2 tsp garlic powder or fresh garlic

•1/2-1 tsp ground cumin

•1 tsp oregano

•1/2 tsp pepper

•1/4 tsp cayenne pepper

•------------------------

•1/2 cup whipping cream or evaporated milk

•1 cup sour cream

•cheese

•tortilla chips

Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

[from Rachel]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]

Cincinnati Chili Spaghetti

I was born in Cincinnati, OH and the big deal there is Cincinnati Style Chili, served over spaghetti noodles topped with shredded cheddar cheese. YUM!!

2 lb. ground beef/turkey
1 large onion, chopped
3 cloves garlic, crushed and diced
30 oz. tomato sauce
2 cups beef broth
¼ cup red wine vinegar

¼ cup Worcestershire sauce

¼ cup chili powder
2 tsp dried oregano
1 ½ tsp cinnamon

1 ½ tsp cumin
1 tsp salt
½ tsp black pepper

¼ tsp cloves

1 oz unsweetened chocolate, chopped

1 lb. spaghetti, cooked

1 can pinto or kidney beans, rinsed

Chopped onion f

Finely shredded cheddar cheese

Oyster crackers



*In a large saucepan or Dutch oven, saute the meat and the veggies until meat is no longer pink and veggies are tender. Drain well.



*Add the tomato sauce, broth, vinegar and Worcestershire sauce; mix well. Heat to simmering. Add seasonings and chocolate; mix well. Cook 1 ½ hours, stirring often, until chili is thick. (I ladle out at least 2/3 of the chili and run it thru the food processor, as REAL Cin. Chili texture is quite fine.)



*Serve chili over spaghetti; sprinkle with cheese, onion and beans. Oyster crackers are always served with this at Skyline Restaurants.



**Makes 8 servings.







***The noodles, chili and cheese are a MUST, but the onion, beans and Oyster crackers are all optional. They sell it as a 3-way, 4-way & 5-Way. A 5-way has it all. :-)


[from doodiebug30]