White Chicken Chili October 15, 2008

I made this chili in a crockpot for a chili fest. It was the first one gone.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large onion (or 2 medium), chopped
• 4 cloves garlic, crushed
• 2 (4 ounce) cans diced mild green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 rotisserie chicken
• 4 (15 ounce) cans white beans
• 2 cups shredded Monterey Jack cheese or Mexican style cheese

Preparation:

1. Debone the rotisserie chicken, saving the meat. Place the chicken carcass into a pot, cover with 3 cups of water and simmer at least 30 minutes to make chicken broth.
2. Chop the chicken meat and set aside.
3. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender.
4. Mix in the strained chicken broth, chopped chicken meat and white beans. Simmer 30 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Makes 6-8 servings

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Vegetarian Chili April 29, 2008

If you want to add a meaty flavor and heartier texture, add 1 package (12 ounces) vegetarian burger crumbles. Save some chili for the next day!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2-3 carrots, chopped
• 2-3 stalks celery, chopped
• 1 (4 ounce) can chopped green chile peppers, drained
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 6-8 cremini mushrooms, quartered
• 1 small zucchini, chopped
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) garbanzo beans (aka chickpeas), drained and rinsed
• 1 can (11 ounces) kernel corn, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (more or less, depending on your taste)
• Sea salt
• Freshly ground pepper

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red and green peppers, carrots, celery and green chili peppers. Season with cumin, oregano, and basil. Cook over medium heat, stirring often, until the onion is translucent and the vegetables are softened.
2. Add the mushrooms and zucchini. Cook and stir until softened.
3. Add tomatoes, black and garbanzo beans, and kernel corn (with liquid). Season with chili powder and cayenne pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Season with sea salt and freshly ground pepper to your taste.
4. Top with chopped scallions, sour cream, and shredded cheese if you wish. 

 
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