Dianes White Chili Recipes

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

WHITE CHILI

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.

DIANE'S WHITE CHILE

Steps:

• - cook turkey and onions - add remaining ingredients and cook until flavors are melded

MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC

Steps:

• Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
• Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
• Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
• Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

DIANE'S CHEAP AND EASY CHILI

Steps:

• Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent.
• Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer.
• Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.

WHITE CHILI V

Steps:

• Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
• Cook on Low until the flavors are thoroughly blended, about 8 hours.

WHITE CHILI FROM SMITHFIELD®

Steps:

• Heat oil in 6-quart stock pot. Stir fry pork cubes 7 minutes on high heat. Add onion; stir fry 5 minutes.
• Stir in remaining ingredients except sour cream and cilantro. Bring to a boil over medium-high heat; boil 15 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
• Remove chili from heat. Stir in sour cream and cilantro just before serving.

DIANE'S WHITE CHILI

Steps:

• Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Or soak beans overnight in water to cover.
• Drain beans. Place 5 cups chicken stock in same pot. Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
• Meanwhile, remove all visible fat from chicken. In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken.
• When beans are tender, add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.