WHITE CHILI

CREAMY WHITE CHILI
This is in the Lemon Cookbook pg 43.  It is one of our favorites. So good.  We have this every year at the yurts.  So good with cranberry bread, corn bread or pumpkin biscuits.  Double or triples really easy.

1# boneless skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder or 1 clove garlic
1 T vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained, or Pinto & Piquettes
1 can (14 1/2 oz) chicken broth
2 cans (4 oz) chopped green chilies (my family likes 1 can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
18 - 1/4 tsp cayenne pepper (or to taste)
1 cup (8 oz) sour cream (not light)
1/2 c whipping cream (1/2 works too)
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cheddar cheese for on top of each serving
bacon crumbles, optional (Scott really likes this)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and cream.  Serve immediately.  Sprinkle cheddar cheese on top of individual servings.  Yield: 7 servings 

WHITE CHICKEN CHILI
This won the chili cook off in our ward October 2016.  Got the recipe from The Hickens.  Was super yummy!

1/2 - 1 yellow onion
2 - 4 cloves garlic
2 chicken breast or thighs
30 oz great northern beans
15 oz diced tomatoes with green chilies (just did regular without green chilies)
4 oz green chilies
1 1/2 cups chicken stock
8 oz cream cheese
1 T oregano leaves
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
chopped cilantro
shredded cheese
corn tortilla chips

Layer onion, garlic, chicken, beans, tomatoes, green chilies, chicken stock, cream cheese and spices in crock pot.  Cook on low for 8 hours.  Top with cilantro, shredded cheese and tortilla chips.

CHILI

STEVE’S CHILE
Got this recipe from Candace (Pacific Yurts). We love it!
UPDATE: Won 2nd place at Chile Cookoff contest October 2016 at church before trunk or treat.

Brown together until done;
1 - 1 ½ # hamburger
1 chopped onion

Add:
1 lg can crushed tomatoes
1 T chili powder
½ cup salsa
1 lg squirt ketchup
cayenne pepper to taste

Add enough water to cover.  Cover and simmer for 1 hour (or put in crock pot).  Un-cover and simmer for another hour.

Add 1 can of beans (kidney is what we like best but anything works).


Heat until beans are hot.  Serve with grated cheese, raw onion or sour cream.

CAMPBELL'S 2-BEAN CHILI

This is so easy to make and everyone likes it. For leftovers, I like to bake potatoes and have it as a topping for another meal.

1# ground beef or turkey

1 large green pepper, chopped (I have never had on hand, so never added)

1 large onion, chopped

2 tsp. chili powder

1/4 tsp. pepper

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3 cups Campbell's Tomato Juice

1 can kidney beans, drained and rinsed

1 can great Northern beans (or white beans), drained and rinsed

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options to put on top:

Sour cream

grated cheese

sliced green onions

chopped tomatoes

bacon, cooked and broken into small pieces

Cook beef/turkey, green pepper, onion, chili powder and black pepper in a skillet.

Stir in tomato juice and beans into skillet (I transfered to a pot). Reduce heat to low and cook until hot and bubbling. Top with any of the desired toppings.

"HEALTHIFIED" SALSA-BEEF CHILI

We all really liked this. Made it with the cornbread Taste of Home Contest Winning pg 156 (Creole Corn Bread).

1# extra-lean beef or turkey

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped - I used minced

2 can diced tomatoes, undrained

1 jar (16 oz) salsa

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1/2 cup water

1-2 T chili powder

2 tsp. sugar (I think you wouldn't need to add)

2 tsp. cumin

1 tsp. oregano leaves

Top with cheese, sour cream and green onions.

Cook meat and onion. After draining grease add garlic and cook for 1 minute. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir occasionally.

CHIPOTLE TURKEY CHILI

This recipe came from a EAT BETTER AMERICA 2011 calendar. Scott and I both really liked it, but it was a little too hot for the kids. I don't normally like cilantro, but I really liked it in this recipe. It really added to the flavor. We had it with cranberry cornbread - yum!

3/4# lean ground turkey

1 medium onion, chopped (1/2 cup)

1 T finely chopped garlic (I used minced)

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1 cup whole kernel corn, thawed

1 can (15 oz) cannellini beans, undrained (I would drain and soak for 5 minutes and rinse)

1/2 cup chicken broth (I used a 2 cup can)

1/4 tsp salt (didn't add)

1 chipotle chile in adobo sacue* (from 7 oz can) finely chopped (freeze rest)

*found by enchilada sauce or green chilies

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1/2 cup sour cream

1/2 cup chopped fresh cilantro

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shredded Colby-Monterey Jack cheese

In a 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4-6 minutes or until turkey is no longer pink; drain and blot with paper towels.

Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10-15 minutes to blend flavors, stirring occasionally.

Stir in 1/4 cup sour cream and 1/4 cup of the cilantro (I added it all at once). If didn't already add, serve rest of sour cream and cilantro to go on top along with the cheese.