Chicken

Picante Chicken Chili

White Chili

White Bean & Chicken Chili

Chef Doogie's Great Northern White Chili





Picante Chicken Chili

Optional toppings:

Chopped cilantro, sour cream, shredded cheddar cheese

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White Chili

Thanks to Nicole for this recipe.

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White Bean & Chicken Chili

  • 3 skinless, boneless chicken breast halves [about 1 pound], cut in bite size pieces
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 can [15 ounce] Great Northern white beans, rinsed & drained
  • 1 can [19 ounce] cannellini beans, rinsed & drained
  • 1 can [4 1/2 ounce] chopped green chilies, drained
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 can [14 1/2 ounce] chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Jack cheese
  • Sour Cream

  • Heat oil on medium in a Dutch oven. Cook onion and chicken, stirring occasionally to prevent sticking. Add the garlic, chilies, cumin, pepper and cayenne. Turn heat to high and add broth and beans. Cover and bring to a boil.
  • Combine cornstarch and water in a small container. Shake well to remove lumps.
  • When chili boils, add cornstarch mixture slowly, stirring constantly. Boil until chili reaches desired thickness.
  • Garnish with Jack and sour cream.
  • Serves 4

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Chef Doogie's Great Northern White Chili

Here's a great white chili I developed to help promote Michigan's Great Northern beans. Loaded with chicken and flavorful spices, it's a real hit here in Michigan.

Chef Doogie

  • 2 Tablespoons Canola Oil
  • 2 Cups Red Onion -- chopped fine
  • 1 Tablespoon Garlic -- minced
  • 1 Whole Celery Rib -- chopped fine
  • 2 Whole Roasted Red Peppers - seeded and cut in 1/4" pieces
  • 48 Ounces Great Northern Beans, Randall brand
  • 1 1/2 Pounds Canned Chicken -- with broth
  • 1 Teaspoon Chicken Base, Minors
  • 1 1/2 Cups Water
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Cilantro
  • 1 Teaspoon Cumin Powder
  • 2 Tablespoons Chili Powder -- Arizona style
  • 1/2 Pound Monterey Jack Cheese -- grated Hot Salsa -- optional

  • Preheat the oven to 225-250 Degrees F.
  • In a large heavy-bottomed pot (at least 6 quarts), heat the Canola oil over medium-high heat. Sauté the red onion, garlic, and celery until transparent.
  • Reduce the heat to medium. Except for the jack cheese and salsa, add all of the remaining ingredients and mix thoroughly. Stirring often to prevent scorching, bring the chili to a low simmer (just beginning to form small bubbles on the surface).
  • Tightly cover the pot with either a lid or aluminum foil. Place the pot into the oven and bake for 4 to 6 hours. Alternatively, pour the chili into a crockpot and cook on High for 4 to 6 hours, or on Low for 6 to 8 hours.
  • Serve with the grated Monterey Jack cheese and hot spicy salsa.
  • Yield: "3 Quarts"

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