White Bean Chili

This is a great recipie for this time of year. It is great by itself, but the garnish on top really makes it wonderful!

3 cans Canalini White Kidney beans (or great northern) With juice
2 chopped onions ( I only did one.)
48 oz. chicken broth
4 cups diced chicken
3 cans (4 oz each) chopped green chilies
2 teaspoons oregano
4 teaspoons cumin
1 and 1/2 teaspoons cayene pepper (to taste)
6 to 8 cloves of garlic
*Last 15 min. add:
1 cup sour cream
3 cups shreded monterey jack cheese

Put the first 9 ingredients in large pot-cook 1 hour. Then, add sour cream and cheese during the last 15 minutes of cooking.

1/2 cup sugar
1/4 cup cider vinegar
juice of 1 lemon
1 teaspoom dried onion powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoon celery seed
1/3 cup vegetable oil
chopped tomatoes and chopped parsley
In saucepan combine sugar and vinegar, boil until sugar disolves. Add rest of ingredients. Cool, and add tomatoes and parsley. (Do the night before) (I did this a few hours before I served it.)
Serve in bowl with a few spoonfuls of the garnish on top.

1 comment:

ashley said...

OOOooh! That looks so yummy!