Cut chicken breasts into 1/2-inch cubes.
Toss chicken with 4 teaspoons olive oil.
Saute cubed chicken until cooked (5 minutes).
Combine chicken, white chili mix, chicken broth and beans into 4-quart pot.
Simmer for 1 hour.
Garnish with a selection of Monterey Jack cheese, chopped red bell pepper, avocado and black olives.
o taste, but makes the chili thicker, and the fiber content
jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and
ould enjoy.
Like most chili recipes, this one tastes better the
Bake the chicken breasts at 350\u00b0 for 30 minutes.
Let them cool and cut or tear into bite size pieces.
Add chicken to chicken stock mixture.
Combine chicken broth, white Northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauces in a 6-quart stockpot.
Saut garlic and onions in olive oil until tender.
Add green chilies and saut 2 more minutes.
Add to other ingredients.
Cook for an hour and serve.
Soak beans in water overnight.
In the morning, discard water and wash beans.
Put beans and 6 cups water in crock-pot.
Dice onion and garlic and add to crock-pot.
Add salt, pepper and green chili.
Cube turkey breast and put into pot.
(Use jalapenos for extra zip, if you dare.)
Cover and cook on high for six hours, watching to make sure the beans don't dry up.
Add water as needed. Cook beans for as long as it takes for them to get soft.
This is excellent the second day, too.
Serve with hot corn bread.
In a large saucepan, combine potatoes, onions, garlic, oil and chicken broth; cook until tender.
In another pan, brown chicken. When done, add to potatoes; stir and add chili powder, Tabasco, cumin, salt, 2 cans white beans, half and half and 3/4 cup cheese. Simmer; add a little water if needed.
Serve with sour cream and grated cheese and other garnishes:
chopped green onions, sliced jalapenos, green peppers.
In large saucepan, brown meat in oil with cumin, onion, chili powder and white pepper.
Stir in corn, broth and chilies.
Bring to a boil;
cover and simmer 15-20 minutes. Add beans until hot. Top with cheese.
hour.
Serve the chili over or with nacho chips
Saute onions, garlic and chili pepper in a heavy saucepan. Add chili powder, cumin, broth and turkey; simmer 1 hour.
Add cooked or canned beans and simmer 15 minutes.
Add shredded cheese until melted and blended.
Add sour cream just before serving. Makes 4 to 6 servings.
0 minutes. Stir in the white pepper, 1 teaspoon of salt
he cheese melts in the chili.
You might want to
n the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy
ot.
Add the white and black beans, chili, onions, garlic, seasoning
Saute the chicken breasts cut in bite size pieces (or ground meat) in 1 tablespoon oil.
Do not brown. Add all the remaining ingredients except white kidney beans. When chicken and onion are cooked, add white kidney beans.
Heat until serving temperature. Garnish with grated Monterey Jack cheese, 1/2 cup chopped fresh cilantro, sour cream and chopped fresh tomatoes.
If you prefer hot chili, you may add 1 minced jalapeno or more cayenne.
min.
Add cumin and white chili mixes, stir well then add
Saute chicken and onion about 5 minutes.
Add seasonings, green chiles and chicken broth.
Simmer 15 minutes.
Add white beans.
Serve with chopped green onion and sour cream.
Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
Stir in cilantro. Serve chili with choice of toppings, as desired.
In a large pot over medium heat, combine the onion, garlic, jalapeno and ground turkey. Saute for 10 minutes or until turkey is well browned
Add chile peppers, cumin, oregano, cayenne, white pepper and saute for 5 more minutes.
Add beans, corn, salt, and chicken broth to the pot, mix well. Stir in the cheese and simmer for 10 additional minutes.
Heat oil in pot over medium high heat.
Add chicken and cook for five minutes or until white; keep chicken moving.
Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
Reduce heat to medium and cook for five minutes to sweeten and soften onion.
Add the broth and beans; salt to taste.
Bring to a boil.
Reduce heat and simmer until ready to serve.
Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.