Sunday, September 13, 2009

Ironic Chili Recipe

I plan on roasting a chicken this week and then later in the week I will use the leftover chicken in this amazing White Bean Chicken Chili. Ironically, the recipe is adapted from Betty Crocker's Vegetarian Cooking, and decidedly UNvegetarian. I am not complaining though because it is definitely a family favorite.

White Bean Chicken Chili

2 T. butter
2 T. olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 c. chopped fresh or 1 t. dried basil leaves
2 15 oz. cans, or 4 c. chicken broth (you could use veggie broth to go vegetarian)
2 T. chopped fresh cilantro or parsley (or nice sprinkle of dried)
2 t. chili powder
1 15 oz. can Great Northern beans, undrained (2 cans if omitting the chicken)
1 medium tomato, chopped

1. Melt butter in pan with olive oil. Cook onion and garlic until onion is tender. Stir in remaining ingredients except tomato.

2. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

3. Serve chili topped with fresh chopped tomato.

Very easy, and can usually be made with things I have in the pantry and freezer. Make it earlier in the day, or the day before, for a night you need a quick meal but dinner time will be hectic.


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