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  #1  
Old 02-13-2006, 04:39 PM
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Default The White Chili Thread

SLOW-COOKED WHITE CHILI WITH CHICKEN
from Pillsbury.com

1 lb. boneless skinless chicken thighs, cut into thin strips
1 cup dried great northeren beans, rinsed, sorted
1 medium onion, chopped
1 garlic clove, minced
2 tsp dried organo leaves
1/2 tsp salt
1 (10 3/4-oz) can condensed cream of chicken soup
5 cups water
1 tsp cumin
1/4 tsp hot pepper sauce
1 (4.5-oz.) can chopped green chilies
fresh sage, if desired.

1. In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water, mix well.
2. Cover: cook on low setting for 8-10 hours or until beans are tender and chicken is no longer pink.
3. Just before serving, stir in cumin, hot pepper sauce and chilies. Serve with additional hot sauce if desired. Garnish with sage.

6 (1 1/2 cup) servings

( I made mine with chicken breast instead of thighs; just used boneless tenders and cut them up. I also left out the hot pepper sauce; it was plenty seasoned enough for me without it.)
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Old 09-20-2006, 10:25 PM
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Thumbs up White Chili

WHITE CHILI

Ingredients

2 15 ounce cans white northern beans, low sodium
1 tablespoon canola oil
1-1/2 cups white onion, diced
1 clove garlic, minced
1 pound russet potatoes, peeled & cubed
2 cups non-fat chicken stock
1-1/2 cups white wine
2-1/2 cups water
1 pound bonless chicken breasts, cubed
1 teaspons groun dumin
1/2 cup 1% milk
4 ounces reduced fat white cheddar cheese, grated
2 teaspoons (per serving) non-fat sour cream
2 teaspoons (per serving) reduced fat white cheddar cheese, grated
1 tablespoon (per serving) fresh celantro leaves, optional

Directions

Rinse the beans well with cool water, drain, and set aside. Place the
oil in a large stock pot over medium heat. Add the onioin & garlic and
cook slowly. Stir frequently and don't let the onions brown. Add the potatoes, chicken stock, white wine, and water. Cook over medium
heat, and then lower the heat to let it simmer for 30 minutes until the potatoes are soft. Add the cubed chicken, beans, and cumin. Stir
well and cook for five minutes. Add the milk and grated cheese, stir
and heat thoroughly. Do not allow the chili to boil. Serve with 2
teaspoons each of non-fat sour cream and grated reduced fat white
cheddar cheese. Garnish with cilantro leaves if desired.
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  #3  
Old 02-04-2007, 08:38 AM
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Thumbs up White Chicken Chili

1(16 oz) can Navy Beans, drained
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 tsp Tabasco, or to taste
1 1/2 tsp Signature Spices Wild West Chili Seasoning
1 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves, cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterrey Jack (about 6 oz)
1/2 cup sour cream
White Chicken Chili


In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, Signature Spices Wild West Chili Seasoning, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterrey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Garnish chili with coriander and serve with salsa
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  #4  
Old 02-04-2007, 04:50 PM
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Default

That sounds great!!! I may have to try it soon. I watched Rachael Ray make the following yesterday, which set me on the quest for chicken chili! LOL

Chunky Chicken and Chorizo Chili Recipe courtesy Rachael Ray
See this recipe on air Monday Feb. 05 at 2:30 PM ET/PT.

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3/4 pound chorizo, chopped
2 pounds ground chicken
3 tablespoons chili powder, 3 palm fulls
1 tablespoon ground cumin, a palm full
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15-ounce) can red beans, drained
1 bottle beer
1 (28-ounce) can diced fire roasted tomatoes
Salt
6 cups chicken stock
2 cups quick cooking polenta
2 tablespoons butter
2 scallions, finely chopped
2 tablespoons freshly chopped thyme leaves


Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.

Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
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  #5  
Old 06-06-2008, 09:09 AM
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Default White Chicken Chili

(Healthy but delish! They will really dig your chili)

INGREDIENTS:

3 cans Bush White Northern Beans
8 oz of Salsa (you choose how spicy)
8-10 oz of Pepper Jack Cheese
1 teaspoon Cumin
3-4 Chicken Breasts

DIRECTIONS:

In a crock pot (on high): dump beans, salsa and shredded pepper jack cheese and Cumin.

Salt and pepper chicken breast and bake @ 400 for about 30 minutes.
When Chicken is done, cut into pieces and put into pot; add chicken broth if any left

Cook for about 3 hours (makes a big difference)
Reduce Crock pot temp
Top with Sour Cream
Serve with Corn chips and
Cold Beer
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Old 06-06-2008, 09:39 AM
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Bumping after the merge
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Old 06-08-2008, 07:52 AM
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ok... I wanna make this but which one to USE??? lol
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Old 06-09-2008, 05:06 PM
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I find the recipes easier to locate if they're all merged into one thread. I just wonder why some don't get merged into threads where they would logically be located. . .
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Old 10-30-2008, 11:01 AM
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Default Post-Turkey-Day Chili

TURKEY CHILI


Ingredients:

1 Tbsp. olive oil
1 medium onion, chapped
3 cloves garlic, minced
1-1/2 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
Salt & Papper
1 can (15 to 19 oz) great northern or small white beans, rinsed & drained
1 can (14 to 14.5 oz) chicken broth or stock (equates to 1-3/4 cup)
1 package (10 oz) frozen lima beans [its in the recipe, but I LEAVE THESE OUT!]
1 can (4 to 4.5 oz) chopped mild green chilis
2 cups chopped turkey meat (about 10 -12 oz)
1 cup loosely packed fresh cilantro leaves, chopped
2 Tbsp fresh lime juice

Directions:

In a 5-quart dutch oven, heat the olive oil on medium, until it gets hot.

Add the onion and cook until it gets tender, about 5 minutes, stirring often.

Add the garlic and cook 30 seconds. Stir in the chili powder, cumin, coriander, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper; cook together and stir for about one minute.

In a small bowl, mash half of the great northern beans and then add them, along with the chicken broth, lima beans (if you use 'em), green chilies and turkey to the mixture in your dutch oven. Heat this all to boiling on medium-high heat. Reduce the heat to low, cover the pot and simmer to blend the flavors together, at least 5 minutes.

Remove the dutch oven from the heat and stir in the cilantro and lime juice.

Serve with corn bread and, if you wish, lime wedges.
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Old 10-30-2008, 11:07 AM
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Quote:
Originally Posted by MagiePerdu View Post
I find the recipes easier to locate if they're all merged into one thread. I just wonder why some don't get merged into threads where they would logically be located. . .
If someone wants to merge that is fine with me. I tried that for a while. I was searching for beef stew recipes the other day and I had to go through too many recipes I didn't want under soups and stews. I prefer to see when a new recipe has been posted. I think we can co exist Magie... .
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