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Good Chili recipe
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<blockquote data-quote="pictaker64" data-source="post: 272232" data-attributes="member: 18065"><p>stewing in the crock pot as I type.I have made it a few times and it always comes out great.I get tired of the regular chilis so I found this recipe for chicken chili,very easy....just thought I would share for all my fellow members who will be or already stuck in the big storm thats sweeping across the US..</p><p></p><p></p><p>White Bean Chicken Chili</p><p>Serves: 6-8</p><p>Cook time: 6 hours </p><p></p><p></p><p>Ingredients:</p><p>1 Tbsp. olive oil</p><p>1 large onion, chopped</p><p>4 cloves of garlic, minced</p><p>4 cans of great northern beans (rinsed and drained)</p><p>4 cups chicken stock</p><p>1 7-oz. can diced green chiles</p><p>1 jalapeno pepper, diced with seeds</p><p>2 teaspoons oregano</p><p>2 teaspoons cumin</p><p>1 tsp. salt</p><p>¼ tsp. ground cloves</p><p>1 tsp. cayenne pepper</p><p>1 lb. rotisserie chicken, shredded</p><p>Garnish options: cilantro chopped onion sour cream shredded cheese avocado</p><p>Preparation:</p><p>In a slow cooker, combine olive oil, onions and garlic. </p><p>In a food processor, puree 2 cans of beans with a splash of stock and add it to the slow cooker. Add stock. Using a whisk, incorporate the puree into the chili. Once puree is incorporated, add remaining 2 cans of whole beans to the chili. Add diced chiles, jalapeno, oregano, cumin, salt, cloves, and cayenne. Stir gently. </p><p>Put slow cooker on high for 6 hours. At the fifth hour, add shredded chicken and cook for an additional hour. </p><p>Serve topped with garnishes.</p></blockquote><p></p>
[QUOTE="pictaker64, post: 272232, member: 18065"] stewing in the crock pot as I type.I have made it a few times and it always comes out great.I get tired of the regular chilis so I found this recipe for chicken chili,very easy....just thought I would share for all my fellow members who will be or already stuck in the big storm thats sweeping across the US.. White Bean Chicken Chili Serves: 6-8 Cook time: 6 hours Ingredients: 1 Tbsp. olive oil 1 large onion, chopped 4 cloves of garlic, minced 4 cans of great northern beans (rinsed and drained) 4 cups chicken stock 1 7-oz. can diced green chiles 1 jalapeno pepper, diced with seeds 2 teaspoons oregano 2 teaspoons cumin 1 tsp. salt ¼ tsp. ground cloves 1 tsp. cayenne pepper 1 lb. rotisserie chicken, shredded Garnish options: cilantro chopped onion sour cream shredded cheese avocado Preparation: In a slow cooker, combine olive oil, onions and garlic. In a food processor, puree 2 cans of beans with a splash of stock and add it to the slow cooker. Add stock. Using a whisk, incorporate the puree into the chili. Once puree is incorporated, add remaining 2 cans of whole beans to the chili. Add diced chiles, jalapeno, oregano, cumin, salt, cloves, and cayenne. Stir gently. Put slow cooker on high for 6 hours. At the fifth hour, add shredded chicken and cook for an additional hour. Serve topped with garnishes. [/QUOTE]
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