Posts tagged ‘chili’

January 12, 2011

White Chicken Chili

The FIRST meal in the new house. This kitchen is… so… spacious. Look!!

The old kitchen::

Please note that there is only about two feet between the counters, and please disregard the color of the cabinets. Shortly after taking this photograph, I repainted them a lovely shade. But now, I need not worry about painting or running into myself in a teeny kitchen. Behold::

It’s beautiful and begs to be filled with incredible smells, delicious snacks, and delectable dinners. I hope to continue in this fashion the whole year through. I have started with an incredibly simple and wonderful meal, because a) that’s what I was in the mood to eat, b) that’s what I was also in the mood to make, and c) so good.

White Bean Chicken Chili

1 pkg of not frozen chicken tenderloins or breasts (I used tenderloins. That’s what I had on hand. I said this meal was simple, right? If I haven’t said that yet, it is!)
1 pkg of McCormick’s White Chicken Chili Seasoning Mix (I ask no forgiveness for this. It is that delicious. If it wasn’t so good, I would need to use my own spices, but McCormick did a good thing with this mix.)
1 cup of water or chicken broth
1 can (15 oz; I think my can was 14.5 oz. Is that normal?) no salt added diced tomatoes
1 can (15 oz; I think this one said 15.5 oz.) Great Northern beans
Patience

First, cook the chicken. On medium-high heat until golden brown on each side.

Just to make sure the chicken is as delicious as possible, I shredded it once it was mostly cooked and put it back on the heat to finish it. You can also think ahead and dice your chicken prior to cooking it. But that would take less time, and who doesn’t want to spend as much time as possible preparing for a meal?? I’m clearing my throat and trying to distract you. Look!! Some chicken in a pan!

While the chicken is finishing up , mix together the water or broth with the seasoning mix.

Open the cans tomatoes and beans.

If you just recently moved, fetch the correct box from the garage, cut it open with your new house key, and rummage around for the can opener.

Ah! There it is.

So, once you finish cooking your chicken, put the chicken, the McCormick’s/water or broth mixture, and the opened cans of vegetables into a crock pot. You could also simmer this in a Dutch oven for a bit. However, I found it easier just to throw it all into a crock pot and leave it be. Let it work for itself. Gain some delicious independence. Everybody wins.

Once everybody’s at the party, mix them all up.

Let this beautiful concoction cook for several hours on low.

You can serve it up atopped with cheese, sour cream, some cilantro and lime. Or, my favorite:

This cornbread muffin is incredible. It has cheddar cheese, tomatoes, and chiles inside it. So perfect!

Advertisements
December 2, 2010

Turkey Black Bean Chili

Rain, rain, rain, rain. Oh, then thunder, more rain. Peaceful rain and pellety rain. All day. And when it’s raining in Georgia, it’s raining all over the world. So, I’ve made chili. In my life, I’ve had beef, chicken, venison, and meatless chili. Tonight I made turkey chili. Now, it might seem strange to you for me to have gone for the turkey rendition. But please give me a little slack as it was JUST Thanksgiving and maybe turkey is infused to my subconscious.

Black Bean Turkey Chili
Inspired by National Turkey Federation

1 pound ground turkey
1 large onion, chopped
1 orange bell pepper, seeded and chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded, de-ribbed, minced
1 T chili powder
1 1/2 t ground cumin
1 1/2 t McCormick’s Montreal Steak Seasoning
1/2 t dried oregano
1/2 t dried marjoram
1/4 t red pepper flakes, optional (I forgot, and it turned out fine. Oops; oh, well.)
1/4 t ground cinnamon
1 can (26 oz) whole tomatoes, undrained, coarsely chopped
16 oz black beans, rinsed, drained
1/4 c fresh cilantro, chopped
Cheddar cheese, grated

If you use dried black beans, put them in a slow cooker on high with about 3 inches of water for about 3 hours.

In a dutch oven, combine onion, bell pepper, garlic, jalapeño, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes (if you remember), and cinnamon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook mixture over medium-high heat, stirring occasionally, until turkey is cooked thoroughly.

Stir in tomatoes (don’t try to squash them with your hand; you’ll make a mess).

Bring mixture to boil, reduce heat and simmer, uncovered, for 30 minutes.

Stir in beans (Make sure you drain the beans really well.) and cilantro. Keep cooking for 15 more minutes.

Serve with cheddar cheese and McCormick’s Montreal Steak Seasoning.