Lynneander

While I have several recipes (white chicken chili and turkey chili) I use during the winter months, I am always looking for new ideas. What is your favorite chili recipe?

KimmieH

good post! im looking for a fabulous one for white chicken chili

lovingmama

Same here, always on the look out for something good.

Would you be willing to share your favorite White chili?

Lynneander

I'm happy to share the recipe for white chicken chili:

1C chopped onion
6T unsalted butter
3 garlic cloves, minced
1/4T chili powder
2-1/2t cumin
1/4t cayenne pepper
6T flour
3C chicken broth, heated
1-1/2 pounds boneless, skinless chicken, cubed
2 1 pound 3 oz. cans cannellini beans, rinsed and drained
1C plain, unsweetened yogurt

Cook onion in butter in soup pot until softened. Add garlic and cook 2 minutes. Add chili, cumin, cayenne and flour and cook for 5 minutes. Whisk in chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes. Add chicken and simmer for 5 minutes. Add beans and yogurt. Cook until heated through.

Enjoy!!

sewwhat85

sounds great

thimblebug6000

hmmmm..... interesting....and here I thought all chili had to be cooked for hours and hours.....

jeanequilts

This is my favorite chili recipe from Allrecipes.com:
Insanely Easy Vegetarian Chili

Prep Time: 25 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Servings: 8
"This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes and corn."
INGREDIENTS:
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes
with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn,
undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
DIRECTIONS:
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

teacherbailey

My favorite growing up was my mom's....it was cut out of a magazine ad for Hunts tomato sauce. Had the required splatters on it too. Really good, thick, meaty and not too spicy though you can fix that, of course. I've never looked for it but now I will----now that you have me wanting to make a batchQ

catrancher

Here's the one I published on my blog recently. It doesn't have a lot of salt, especially if you use low salt canned tomatoes. I like that you can add as much or as little as you want. I usually add a little more.

http://catpatches.blogspot.com/2011/...mex-chili.html

grams5

This a good one for the crock pot
1and 1/2 lbs. cooked chicken
1 T. of oil
1 can of chopped green chiles
1 med. onion chopped
5-6 cloves garlic minced
3/4 tsp. of cayenne pepper
1 tsp.oregano
1/2 tsp. salt
2 tsp. cumin
3 cans great northern beans
1 can rotel tomatoes ( if you find chili fixins rotel they are really good in any chili instead of the reg. rotel)
3 cans of chicken broth
1 16 oz. sour cream
4 cups Monterry Jack cheese grated
Saute onion, gralic,green chiles and spices until onions are tender. Place in crock pot with chicken, beans and rotel tomatoes add chicken broth. Cook for at least 3 hours.Add sour cream and cheese cook for an additional 30 mins. makes about 6 quarts.
I add the sour cream when I put the chili in my bowl and cheese on top serve with tortila chips very good.