I made this tonight, after someone brought some in to work for a pot luck lunch, and was kind enough to share this delicious recipe:
White Chili
2 lbs ground chicken 2 cups chopped onion 2 green peppers chopped 2 cans chicken broth 1 cup bottled green salsa, or salsa verde 1 or 2 jalapeno peppers chopped fine (add according to how hot you like it) 2 cans drained chick peas 2 cans drained canneloni beans 4 tsp minced garlic 2 tsp ground cumin 1 tsp oregano salt and pepper to taste
Saute peppers and onions in a little oil, then add chicken and cook til no longer pink.
Add chicken broth, salsa, jalapeno, garlic, and seasonings. Bring to boil, then boil for about 5 minutes. Add all the beans to the chili. Heat until the beans are warm.
Yum! This sounds delish Terry. I love anything with green chile. Thanks for sharing this, I'm always on the lookout for dishes I can cook and eat for a few days.
Fabulous! This is exactly the kind of recipe I was looking for when I logged into this thread. I'm making my grocery list right now! (it's going to get cold so I want to make a few batches of comfort food soups and stews this weekend).
Yummy, Terry. Thanks so much for the post. I love anything with cannelini or chick pea. So combining them is a special treat.
Deborah Horn In a previous life I was an Umbrian sunflower farmer. I want to do a past life regression and stay there. ----------------------------------- www.petsburg.com My blog: Old Shoes - New Trip
Posts: 5105 | Location: St. Louis, MO | Registered: 04 September 2001
This is the traditional post-turkey day meal- with a little cornbread. It is a great way to use up the last of the turkey! We make turkey gumbo too. umm I'm dreaming of some White Chili
Terry, I made the white chili today. Wow! It was a hit. I used roasted chicken breast that I cut up into chunks instead of the ground chicken. I used 1 jalapeno and it was good and hot. It's getting pretty chilly here in Sonoma at night, so this dish hit the spot. My husband can't wait to take some to lunch tomorrow! Thanks for the recipe.
gloria
Posts: 982 | Location: San Francisco bay area | Registered: 12 May 2003
Paula - I have no idea what you could substitute - maybe double up on the cannelloni beans? Part of what makes this dish nice is its "white" presentation, too.
Terry- thanks for posting this yummy recipe. Made it last night using ground turkey, and it was a real hit. I was a little timid with the jalapeno (used part of a small can of diced chilis) so it could have been spicier - but my 2 year old granddaughter dug right in and ate two servings. This will become a winter staple in my house.
Judy
Posts: 2057 | Location: Berkeley, CA | Registered: 22 March 2005
Were having the Out-Laws over for Christmas Eve Day brunch. I was going to make just plain ole hamburgers on the grill with the Italian potato salad, but this sounds really good and easy. Would you serve it with cornbread squares? Or what else? Plus some kind of salad?? Can you top it with cheese? What kind? Regular colby or mild chedder?
I just made a crockpot of my white chicken chili (along with a crockpot of red) for Monday night's Bears game. It is similar to teaberry's, except that I use canned great northern beans and frozen precooked chicken.
Ginger, I always top my white chili with sour cream, more green salsa, and either a mixed Mexican cheese blend or shredded monterey jack.
Sandra
Posts: 799 | Location: Near Chicago, IL | Registered: 03 May 2004
Originally posted by suncoast: Would you serve it with cornbread squares?
Yes!
quote:
Plus some kind of salad??
Yes!
quote:
Can you top it with cheese?
Absolutely! I think cheddar or Jack cheese would be just fine. Also, anything that you would normally serve with chili goes just great with this. And dresses it up, too.
I also add a small dollop of sour cream on top of each serving.
Are the green peppers like the ones you stuff or are they the green chile peppers like the ones from Hatch NM? I can't digest regular green peppers but those chile peppers go down easily. This looks great and it is grey and cold here in Vegas where the weatherman has said "rain...maybe". So this looks like it might be a real winner tonight.
Vegas - I'm not familiar with the chile peppers from Hatch NM that you are talking about. I'm also not sure how much "heat" that may add to the chili. But, of course, that would also depend on how "hot" you like your chili, too.
I've made this recipe twice, and once, I was actually all out of green peppers, so I made it without, and it still tasted great.
Perhaps you are talking about "Poblano" peppers. They are a sweet green but not like the standard green pepper and they are the ones that are used in Mexican cooking, especially, I think -- Chiles Relleno(sp?)
Thanks very much. Hatch is where most of the US green chile peppers are grown. They have a huge pepper harvest party each year at Labor Day. While I lived in NM we were always going to go "next" year but never made it. They do grow poblano and anheim peppers. I love green chile and don't find it too hot. Actually I find red chile hotter which I guess is adnormal. Anyway, thanks so much for the answers. I may try it with just one roasted green pepper chopped up and see how that works. But if I can't find any good peppers I'm going to skip that part of the recipe. So I'm off to the store. Thanks again.
I tried the recipe last night and boy....does it come together fast!! I'm a taste freak so I added more garlic and topped with cilantro. Also, because I have lots of bags of shredded zucchini in the freezer, I threw in a bag and it was perfect - just upped the vegie quantity a bit. I did put in the jalapenos but also put in orange and red peppers to make it a bit more colourful. Very tasty, easy and quick indeed! I can see why it would be a crowd pleaser!
How could I forget the most important question??? What can I serve besides Margheritta's (which I loath)??? The Outlaws don't drink cerveza, can I serve wine??? Prosecco????
Well I made White Chili for our family GTG tonight. Everybody really liked it. I tweaked it a little as I do not think that garlic is a chili ingredient, but otherwise kept to the recipe. I provided sour cream, monterey jack cheese, cilantro, red chili flakes and guacamole as toppings. We had cornbread, tiny roast beef, turkey & pork sandwiches, baked brie & crackers, crudite, and two deserts, pumpkin pie, because it's Sonnet's favorite, and apple crisp.
We didn't serve Sangria, just wine & beer because I ran out of time. (I spent most of the day looking for Butternut. .) Merry Christmas everybody.
Topic Closed
I'm dreaming of some White Chili 
.) Merry Christmas everybody.