What a great time of the year for a wonderful chili recipe! I found this recipe while looking through one of my many magazine subscriptions. The recipe appealed to me because it doesn't have a lot of ingredients and it seemed "approachable". There is nothing I hate more than seeing something that looks DELICIOUS but has a million ingredients and is super time consuming. Believe me when I say this recipe is super easy and it is so so good! If you like spicy food like my husband and I do, you can amp up the heat by adding additional cayenne pepper to the chili. Enjoy!
Spicy White Chili
2 cups chopped onions
4 cloves garlic, minced
2 Tbsp. olive oil
1 - 7oz. can of diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
3 - 15oz. cans of white kidney beans, rinsed & drained
2 - 14.5oz. cans of reduced sodium chicken broth
5 cups cubed or shredded turkey or chicken (I used chicken breasts, baked and then shredded them)
4 oz. Monterey Jack cheese with jalapeno peppers, shredded
1. In a large dutch oven or pot, cook onion and garlic in hot oil over medium-high heat for 5-6 minutes, stirring often, until tender. Stir in chiles, chili powder, oregano, and cayenne; cook 1 minutes. Mash one can of beans (this thickens up the chili), and add all beans and the broth to the pot. Bring to simmering and cook covered for 10 minutes.
2. Stir in chicken/turkey and cook about 10 minutes until heated through. Stir in cheese until melted. Makes 8 - 10 servings.
Spicy White Chili
2 cups chopped onions
4 cloves garlic, minced
2 Tbsp. olive oil
1 - 7oz. can of diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
3 - 15oz. cans of white kidney beans, rinsed & drained
2 - 14.5oz. cans of reduced sodium chicken broth
5 cups cubed or shredded turkey or chicken (I used chicken breasts, baked and then shredded them)
4 oz. Monterey Jack cheese with jalapeno peppers, shredded
1. In a large dutch oven or pot, cook onion and garlic in hot oil over medium-high heat for 5-6 minutes, stirring often, until tender. Stir in chiles, chili powder, oregano, and cayenne; cook 1 minutes. Mash one can of beans (this thickens up the chili), and add all beans and the broth to the pot. Bring to simmering and cook covered for 10 minutes.
2. Stir in chicken/turkey and cook about 10 minutes until heated through. Stir in cheese until melted. Makes 8 - 10 servings.
I apologize for my picture not being "prettier". I was so excited to eat it I forgot to take a photo of the nice presentation in the actual serving bowl :).
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