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Friday, November 6, 2009

Food Storage Friday: White Chicken Chili

Today's recipe hails from the Test Kitchen from Tiffany.

We love Chili in our house and it doesn't matter what kind, but this happens to be one of our favorites and as I was making this I realized that everything I was using was food storage friendly so here it goes....
Ingredients: 2 chicken bouillon cubes or chicken broth, cumin, garlic (I like to use sliced dried garlic), corn oil, can of chicken or turkey as it might be (it's all I had in the house when I was making this today), garbanzo beans, navy or white beans, white corn, chopped green chiles, oregano. dried onion (not pictured)

I forgot to take a picture of the next step... oops....
Place oil, cumin, dried onion, in a dutch oven, I use a crock pot when making this at home but we use a dutch oven when we are camping. Once the the oil, cumin, and garlic are heated and mixed add your can of chicken.
Next add beans, corn, green chiles. Stir to blend.
Combine chicken bouillon, and 1 1/2 cups boiling water together.
Stir through chili. Liquid should just cover the other ingredients. I also add a pinch of cayanne pepper and a pinch of paprika. Cover and let chili cook about 30 minutes, until flavors are blended.
Then eat... its yummy...



desired amount of dried onion, just shake some in there
1 tablespoon garlic powder, or dried garlic
1 to 2 teaspoons cumin
1 tablespoon corn oil
1 can of chicken
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can navy beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1 1/2 cups boiling water
a pinch of cayenne pepper
a pinch of paprika

In pot, crock pot, or dutch oven cook onion, garlic, and cumin in hot oil. When garlic, onion and cumin are mixed and heated, stir in chicken, then add beans, corn, and chilies. Stir to blend.Combine chicken bouillon with 1 1/2 cups boiling water, and stir through chili. This is where I add my pinch of cayenne pepper and paprika. Cover and let chili cook over low coal or heat, or in ashes until flavors are blended- about 30 minutes. Stir with a wooden spoon, as both beans and corn have a tendency to scorch or stick if heat is too high.
When rotating this dish top with monterey jack cheese, salsa and or sour cream. Eat with tortillas, chips, or cornbread.
Enjoy!

3 comments:

The Garden of Egan said...

yummy this one looks like a keeper.

Anonymous said...

My family likes chili, but not with beans in it. They need to learn to eat at least a little bit of beans for emergency protein purposes-- Whole grain plus legumes creates a whole protein.
To this end, I make the chili with their fav corn pancakes. They may not have the cakes until they eat at least a tablespoon of beans with their chili. Whatcha think? Am I mean? LOL

Carolyn said...

Great Recipe. Thanks for sharing. I am always looking for recipes that help me rotate my food storage!

Carolyn