WHITE CHILI
Ingredients
1 (32-oz.) can cannelloni beans
1 (16-oz.) can white pinto beans
1 (16-oz.) can white kidney beans
2 cloves fresh garlic, chopped
1 large Vidalia onion, chopped
1 lb. boneless, skinless chicken parts
olive oil
sea salt & black pepper, to taste
2 (4-oz.) cans green chilies
1 Tbsp. white chili powder
1 (8-oz.) bage frozen white corn
1 (32-oz.) pkg. organic chicken stock
Place all beans in a large pot along with their liquids. This will help to naturally thicken the stock. Add chicken stock as necessary, throughout the cooking. In a skillet sauté garlic, onion and chicken in olive oil, sea salt and black pepper. Microwave corn for 4 minutes in a bowl. Once chicken is tender, remove from skillet and cut into small cubes. Return chicken to skillet with green chilies and chili powder and simmer for 15 minutes. Then add contents of skillet to the large pot containing all the beans. Add frozen white corn and the remaining chicken stock. Simmer about 1 hour, adding more sea salt and pepper to taste. Serve in bowl with white corn Tostados.
1 (32-oz.) can cannelloni beans
1 (16-oz.) can white pinto beans
1 (16-oz.) can white kidney beans
2 cloves fresh garlic, chopped
1 large Vidalia onion, chopped
1 lb. boneless, skinless chicken parts
olive oil
sea salt & black pepper, to taste
2 (4-oz.) cans green chilies
1 Tbsp. white chili powder
1 (8-oz.) bage frozen white corn
1 (32-oz.) pkg. organic chicken stock
Place all beans in a large pot along with their liquids. This will help to naturally thicken the stock. Add chicken stock as necessary, throughout the cooking. In a skillet sauté garlic, onion and chicken in olive oil, sea salt and black pepper. Microwave corn for 4 minutes in a bowl. Once chicken is tender, remove from skillet and cut into small cubes. Return chicken to skillet with green chilies and chili powder and simmer for 15 minutes. Then add contents of skillet to the large pot containing all the beans. Add frozen white corn and the remaining chicken stock. Simmer about 1 hour, adding more sea salt and pepper to taste. Serve in bowl with white corn Tostados.