White Chicken Chili

This is a wonderfully different spin on chili, and a favorite at our house, especially on a chilly Saturday afternoon while watching football.  Serve each bowl with salsa, sour cream, crushed tortilla chips, and/or additional shredded cheese.

INGREDIENTS 

• 1 Tablespoon olive oil
• 2 medium onions, chopped (OR 3 Tablespoons minced, dried onion)
• 2 cloves garlic, minced
• 1 (8 ounce) can chopped green chiles
• 1 jalapeno pepper, diced (optional)*
• 1/8 teaspoon cayenne pepper (optional)*
• 2 teaspoons cumin
• 1 ½ teaspoons oregano
• ½ t. salt
• 5 cups chicken broth
• 3 (15 ounce) cans Great Northern beans, undrained
• 2 pounds chicken breast, cooked and diced
• 1 cup shredded cheese, cheddar or Monterey Jack flavor (optional)

DIRECTIONS

1. In large soup pot, heat oil over medium heat.  Add fresh onions (if using) and garlic; sauté three minutes.
2. Stir in green chiles, jalapeno and cayenne pepper (if using), and cumin, oregano, salt, and dried onions (if using); sauté another two minutes. 
3. Mix in broth and beans.  Bring to boil; reduce heat to low.  Simmer, covered, stirring occasionally, for 45 minutes.
4. Stir in diced, cooked chicken; heat through (about five minutes).  Turn off burner and remove pot from heat.  Slowly sprinkle cheese (if using) into soup and stir until melted, or add cheese (and other mix-ins) to individual bowls after serving.

TIPS

*Adjust heat to your family’s preference.  I completely omit jalapeno and cayenne pepper for our sensitive tastes.

** Simmer chicken breasts on the stove in a pot of water for a couple hours (until tender). Use a fork or fingers to shred/break into pieces the chicken, separating from fat as you go (no need to trim chicken before cooking). Refrigerate or freeze prepared chicken until ready to use (thawing first, if necessary).

ALLERGY INFO

This recipe is free of eggs, peanuts, tree nuts, fish, and shellfish.  To make it dairy-, wheat-, soy-, and/or gluten-free, carefully choose a broth with safe ingredients (many brands aren’t allergen-free; contact me if you need product suggestions as there are options out there).  Omit add-ins or use safe alternatives.  Beans are naturally gluten-free, but canned ones can sometimes contain other non-GF ingredients (look for cans that list only beans, water, and salt as ingredients).  Always double-check ingredients, including cross-contamination risk based on your level of sensitivity and comfort.

CHILI, two different ways

For October I’m sharing with you two different chili recipes to enjoy during cooler weather.  Dressing up for Trick-or-Treat was always one of my favorite events of the fall.  My mother’s tradition was to feed us a warm, hearty bowl of soup or chili before we headed out for candy.  It was quick to eat so we had time to get into our costumes, and filling so we’d have sustenance to last the trek around the neighborhood.  In both these recipes, for the fresh, chopped onion, you may substitute one (1) tablespoon dried, minced onion, added at the same time as the other dried herbs/spices.

 

Black Bean Chili

This is a meatless version of my grandmother’s chili recipe, modified by my mother.  To make it truly vegetarian, use vegetable broth instead of chicken stock.  Serve with grated cheddar or Monterey jack cheese, sour cream, and crackers (choosing allergen-free versions, if necessary).

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic (about 1 or 2 fresh cloves)
• 1 green pepper, diced (OR ½ bag of frozen, chopped green peppers, thawed)
• 1 medium onion, finely chopped
• 3 celery stalks, chopped
• 1 (28 oz.) can diced tomatoes, undrained (OR 3 cups fresh tomatoes, roughly chopped, with their juice*)
• 3 (15 oz.) cans black beans, undrained
• ½ cup chicken or vegetable broth
• 1 tablespoon chili powder
• ½ teaspoon sugar
• ¼ teaspoon black pepper (or to taste**)
• ½ t. salt, optional***

DIRECTIONS

1. Heat oil in a soup pot over medium heat.
2. Add garlic, green pepper, onion, and celery; sauté until veggies are soft but not yet brown.
3. Add remaining ingredients; stir to combine.
4. Bring to boil; reduce heat and simmer, covered, for at least one hour, stirring occasionally.

TIPS

*To easily chop fresh tomatoes, reserving their juice, first remove stem and core.  Then add them whole to a large liquid measuring cup; use kitchen shears held straight up and down to roughly chop them. Bonus: the amount needed can be seen right on the measuring cup as you chop!

**Reduce the amount of pepper if you are sensitive to spicy foods.  Feel free to add more pepper during cooking, or add a few drops of hot sauce to individual bowls, if you like your chili spicier.

***I omit the additional salt from this recipe when I make it. As most canned tomatoes, black beans, and broth already contain salt, adding more to the chili can be too much.  I suggest tasting the chili after it simmers for 30 minutes, then add salt if you find it lacking.

ALLERGY INFO

This recipe is free of eggs, peanuts, tree nuts, fish, and shellfish.  To make it dairy-, wheat-, soy-, and/or gluten-free, carefully choose a broth with safe ingredients (many brands aren’t allergen-free; contact me if you need product suggestions as there are options out there).  Beans are naturally gluten-free, but canned ones can sometimes contain other non-GF ingredients (look for cans that list only beans, water, and salt as ingredients).  Always double-check ingredients, including cross-contamination risk based on your level of sensitivity and comfort.

 

Classic Chili

This traditional recipe is a family favorite.  Top each bowl with grated cheddar cheese, a dollop of sour cream, and crushed crackers (choosing allergen-free versions, if necessary).  For a delicious variation, and to help spread it out over several meals, serve the chili over rice or pasta.

INGREDIENTS

• 2 pounds ground beef or turkey
• 1 medium onion, finely chopped
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon sugar
• ¼ teaspoon black pepper (or to taste)*
• 1/8 teaspoon cayenne pepper, optional*
• 1 (15 oz.) can tomato sauce**
• 2 cups water**
• 3 (15 oz.) cans red or kidney beans, drained and rinsed***

DIRECTIONS

1. In soup pot, brown meat with onion over medium heat; drain and discard grease.
2. Add spices/herbs and stir with meat for one minute.
3. Add remaining ingredients; stir to combine.
4. Bring to boil; reduce heat to low.
5. Cook, covered, for 1 to 1.5 hours, stirring every 15 minutes.

TIPS

* Omit the cayenne pepper and reduce the black pepper to 1/8 teaspoon if you are sensitive to spicy foods.  If you like your chili spicier, feel free to add more pepper during cooking, or add a few drops of hot sauce to individual bowls.

** You can substitute one quart tomato juice for the tomato sauce and water.
***Pour beans into wire strainer over sink, and rinse by running water over them until bubbles disappear.  You can substitute one can of beans in chili gravy (un-rinsed) for one of the cans of red/kidney beans.

ALLERGY INFO

This recipe is free of dairy, eggs, peanuts, tree nuts, soy, fish, and shellfish.  It can be made wheat- and gluten-free by using safe beans (look for ones that just have beans, water, and salt as ingredients), and avoiding the option of substituting chili beans (as these usually contain wheat flour).  Use gluten-free pasta if choosing that variation.  Always double-check ingredients, including cross-contamination risk based on your level of sensitivity and comfort.