Seemomgonuts
August 28th, 2008, 09:19 AM
My Step-Mom sent this to me a while back (I think it is a WW recipe) and I make it all the time- is is SOOOOOOOOOO good!!!! Her variations are in () and I follow those as well. :thumb
White bean Chili
3 medium onions, chopped (1 large is usually good too)
2 garlic cloves, minced
1 tablespoon olive or canola oil
4 cups cubed cooked chicken or turkey (I use one of the big bags from Costco – already cooked chicken strips – and put the other bag in the freezer…)
2 cans (15 oz each) white kidney, or cannellini beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 oz) chopped green chilies
2 teaspoons ground cumin
˝ teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup minced fresh cilantro or parsley (I usually skip this part…)
Corn chips, shredded Monterey Jack cheese, and sour cream
In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly (or slightly less or more…).
Stir in cilantro (if you desire). Serve over (or with) corn chips; top with cheese and sour cream.
Yield 8 servings (2 quarts)
Enjoy! :)
White bean Chili
3 medium onions, chopped (1 large is usually good too)
2 garlic cloves, minced
1 tablespoon olive or canola oil
4 cups cubed cooked chicken or turkey (I use one of the big bags from Costco – already cooked chicken strips – and put the other bag in the freezer…)
2 cans (15 oz each) white kidney, or cannellini beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 oz) chopped green chilies
2 teaspoons ground cumin
˝ teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup minced fresh cilantro or parsley (I usually skip this part…)
Corn chips, shredded Monterey Jack cheese, and sour cream
In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly (or slightly less or more…).
Stir in cilantro (if you desire). Serve over (or with) corn chips; top with cheese and sour cream.
Yield 8 servings (2 quarts)
Enjoy! :)