Saturday, September 27, 2008
Fall decided to solidify its presence on Thursday by blanketing us with a cold, wet, rainy day that called for lots of art projects, board games, block towers, and fort building. By our early-bird-special dinnertime it was already dark--- which is something I have been dreading. All summer we were spoiled in our routine of playing outside after dinner, so after a day of being cooped up it just kind of added insult to injury that it was already dark, too.
So naturally, it was the perfect day to bring back one of our fall & winter staple dinners of White Bean Chili. The recipe is from my mother-in-law. It is delicious and makes a ton, so there is plenty left over for lunches or freezing. You can adjust the peppers to your tastes. Following this recipe makes it rather spicy. Yum. Try it. You'll like it.
White Bean Chili
1 - 1/4 lbs. ground chicken or turkey
3 TB olive oil
2 cans Great Northern or Navy Beans
1 can vegetable broth
1 can whole kernel corn
1 can Rotel or Mexican-style tomatoes
1 or 2 cans green chiles (depending on how spicy you like it)
1 medium onion, chopped
1 Anaheim pepper, chopped
4 to 6 garlic cloves, minced
2 tsp cumin
1 tsp oregano
1 tsp cilantro, or fresh to taste
1/8 tsp cayenne pepper
Brown poultry in two tablespoons olive oil with onion and pepper. Remove to dish. Place remainder of the ingredients in pot and simmer for 20 minutes. Return poultry mixture to pot and heat through.