Chicken and White Bean Chili
- 3 cans Great Northern or Cannelini beans drained and rinsed
- 6 cups chicken broth
- 3 cloves minced garlic
- 2 medium chopped onions
- 1-2 Tbsp olive oil
- 2- 4 oz cans chopped green chili peppers
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1/4 tsp cayenne
- 4 cups cooked chopped chicken breasts
- 1 1/2 cups half and half
- 5 cups shredded monterey jack cheese
- Jalapenos optional
- chopped tomatoes
- chopped black olives
- green onions
- sour cream
- guacamole or avocado
In a large dutch oven, saute the onion in the olive oil. Once the onion has softened, add the chilies (and jalapenos if desired), garlic and seasonings. Cook for three minutes.
Add the drained beans, chicken broth and chicken. Simmer with the lid off for one hour.
Turn off the heat and add the half and half and the cheese. Then reheat on low.
When ready, serve with whatever toppings you want!
Turkey and Black Bean Chili
- 1 Tbsp olive oil
- 1 large onion
- 3 minced garlic cloves
- 1 red pepper chopped
- 1 green pepper chopped
- 1 1/2 lbs ground turkey
- 2 Tbsp flour
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 2 Tsp powdered cocoa
- 1-2 tsp cayenne
- 1/4 cup tarragon vinegar
- 2 Tbsp strong brewed coffee fresh
- 1- 28 oz can plum tomatoes
- 2- 15 oz cans black beans
- sour cream
- green onions
- cheddar cheese
In a large dutch oven, heat the olive oil over medium heat. Add the onion, garlic and both peppers. Saute, stirring for about 5 minutes. Add the turkey and cook, breaking up any lumps.
Stir in the flour, chili powder, cumin and cocoa. Cook over low heat for a few minutes. Add the cayenne, vinegar, coffee, tomatoes and salt to taste. Bring to a boil and summer for 40-45 minutes. Add the black beans and cook for another 10 minutes.
Keep warm on the stove and when you are ready to eat, top with whatever you choose!
Beef Chili with Sour Cream and Cheddar Biscuits
This recipe is from Smitten Kitchen and is a much more hearty, stick to your ribs kind of meal. You can eat the chili out of a bowl or course, but why would you when you can make a chili- biscuit sandwich!!
- 2 Large onions chopped
- 1/4 cup vegetable oil
- 1 Tbsp minced garlic
- 2 carrots diced
- 3 lbs ground beef
- 1/4 cup chili powder
- 1 Tbsp cumin
- 2 Tbsp paprika
- 1 Tbsp dried oregano
- 1 Tbsp red pepper flakes
- 2- 8 oz cans tomato sauce
- 1 1/4 cup beef broth
- 3 Tbsp cider vinegar
- 1 3/4 cups kidney beans drained and rinsed
- 2 green bell peppers chopped
In a large dutch oven, heat the oil over low heat. Cook the onions for about 5 minutes until soft. Add the garlic and carrots and cook for one more minute.
Raise the heat to medium and add the beef. Cook for 10 minutes or until done, breaking up any lumps.
Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar. Simmer the chili, covered for 45 minutes.
Add the kidney beans, bell peppers and salt and pepper. Simmer for another 15 minutes.
Keep warm on your stove and when you are ready to eat, serve over the sour cream and cheddar biscuits (recipe below).
Sour Cream and Cheddar Biscuits
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp cold unsalted butter, cut into bits
- 1/4 lb sharp cheddar cheese coarsely grated
- 2 Tbsp drained and chopped pickled jalapeno peppers
- 1 cup sour cream
Preheat the oven to 425 degrees. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter until well combined. Stir in the cheddar cheese, jalapenos and sour cream until it forms a sticky dough. Clean and flour your counter top. Pat the dough out to a 1/2 inch thickness and use a biscuit cutter to cut out rounds. Bake on an ungreased baking sheet for 15-17 minutes.
You can make these ahead of time and then bake them off when you are ready to eat.