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Chicken and White Bean Chili

Categories: Cooking, Food, Meal Planning

10 comments

I have been over run with recipe requests! I have to say that I am not a chef. My method of cooking is generally to throw whatever I find in my house into a pan and cook it all up. I don’t even know all the right terminology so I can’t even passably play a chef on the internet.

But I am more than happy to share some of the recipes I have in my arsenal.

This recipe is a chicken and white bean chili that you can make in your crockpot. It is also really good leftover for lunch, for those of us working at home.

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1/4 cup olive oil
1 medium chopped onion
1 large green bell pepper, chopped
3 garlic cloves, chopped (I only had garlic powder, which I just shook liberally over the pan)
3 chicken breasts, halved and cut into cubes
salt to taste *
1 T chili powder *
1 tsp ground cumin *
1 tsp dried oregano *
2 15- to 16-ounce cans white beans, drained and rinsed
2 15-ounce cans diced tomatoes in juice (I only had whole tomatoes so I just chopped them up)

* I strongly recommend tasting your food as you cook and then adding more if you think it needs more kick.

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I love this little Pampered Chef chopper. It is easy for the kids to help. Easy to clean up. And it chops really well.

I use it to chop onion and garlic all the time.

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Put the oil, chopped green peppers, chopped onion, and diced chicken in your pan. Saute until the chicken is no longer pink.

Here you have the choice of putting it all in your crockpot or cooking it on your stovetop. I do both depending on a) If I have my act together and it is still morning, and b) If I am going to be home before dinnertime to do the preparations.

Either way, dump all the rest of the ingredients in and cook over a low heat. About an hour on the stove top, or 4-5 in your crockpot.

I forgot to take anymore photos. So how about you imagine a photo here of a nice bowl of the chicken and beans, with the faces of smiling happy children eating it.

Serve with some bread. Remember your bread maker?

I had a request for the bread recipe I usually use in my bread maker. And since I aim to please here it is:

First, you need to know what size loaf your bread maker makes. Usually it is 1.5 lb loaf or a 2 lb loaf. Both of mine make a 2lb loaf.

Directions for 1.5 lb loaf

1cup water
2 T margarine
1 1/2 tsp salt
3 cups white flour
1 T sugar
2 T active dry yeast

Directions for a 2lb loaf

1 3/8 cup water
2T margarine
1 3/4 tsp salt
4 cups white flour
2 T sugar
2 1/4 tsp active dry yeast

Measure water into the loaf pan. Make sure the water is room temperature, not hot and not cold. Measure and plop the soft margarine into the water.

The add the flour in a mountain shape. Measure the other dry ingredients and put on the top of the mountain. Stir it up a bit with your finger, but maintain the mountain shape.

Dig a little well in the top of the mountain, like a volcano. Measure the yeast into the volcano top.

You don’t want the yeast to have contact with the water.

Then close the lid. Set the machine according to your settings. I use medium. And turn it on.

Let it do its thing. When it beeps 3 hours later take it out. Try to resist eating it all while it is hot.

The End.



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10 comments so far...

  • Chris,
    I make a similar white chili (pulled from the San Jose Mercury News in 1990!) but no tomatoes, no chili powder. It uses jalapenos/green chilis (has a dash of cloves) for the “heat” and chicken broth. It gets it’s “white” from the boatload of monteray jack cheese that goes into (and on top of) it. I serve it with the cheese, sourcream and salsa on top.

    BTW…LOVE DD’s dress (LOL).

    Carolyn

    Chris says: Now Carolyn, you can not just tease us with a recipe you have been making, and I assume enjoying, since 1990! Details…

    Carolyn  |  January 15th, 2008 at 6:29 pm

  • Chris - I made your chicken salsa in the crockpot this weekend, and YUM. I spent approximately two minutes putting it together (this is the kind of cooking I like) and the chicken breasts were frozen SOLID…and it turned out great. I have the leftovers for lunch at work today. THANK YOU so much!
    Melissa

    Melissa  |  January 15th, 2008 at 6:48 pm

  • You need only ask…

    White Chili

    Ingredients:
    1 lb of Great Northern Beans soaked overnight
    2 lbs boneless chicken breasts
    6 cups chicken stock
    2 medium onions chopped
    4 cloves garlic minced
    2-4oz cans green chilis(here is where you play…I like mine spicier so I have used 1 can green chilis 1 can chopped jalapenos…or if I can get some good fresh jalapenos, I’ll use 4 fresh, but you have to test these…I’ve made it with fresh ones that had NO spice to them, you want at least 1-2 with a little kick to them)
    2 tsp ground cumin
    1 1/2 tsp oregano
    1/4 tsp cayenne pepper
    1/4 tsp ground cloves
    1 TBS olive oil
    3 cups grated Monteray Jack cheese
    Sour Cream
    Salsa
    Fresh Cilantro

    Directions
    Sautee onions in oil ’til translucent. Add garlic, chilis and spices and sautee 2 minutes. Add stock and drained beans and cook ’til beans are done ~2 hours. While beans are cooking cut chicken into 3/4 inch cubes. When beans are done (~2 hours), put chicken in. Cook 5-10 minutes til chicken is done. Add 1-2 cups of cheese and stir til completely melted.

    Serving Suggestions
    Serve in bowls topped with the remaining cheese, salsa and a dollop of sour cream and a sprinkle of fresh cilantro.

    It sounds like it’s work, but it really isn’t beyond throwing everything into a big stockpot. Seriously though…not one person who has tried it has turned up their nose (which is both good and bad if I am looking forward to those next day leftovers)

    Carolyn  |  January 15th, 2008 at 6:56 pm

  • PS…I do have a “thing” for chilis. I have a Black Bean Chili (it’s more of a cuban soup, made with big ol’ honkin’ ham shanks and served over rice), and “The Best Chili You’ll Ever Taste” (NO, I didn’t name, but it is apt) recipe that I found online last year. You cannot be put off by the beer, cocoa, brown sugar and coffee that’s in it though…

    Not bad for someone who refused to eat beans of any kind for 27 years.

    Carolyn  |  January 15th, 2008 at 7:01 pm

  • I didn’t think there were any leftovers at your house! :-D

    I just made the italian sausage soup - awwwwesome!!

    Brigitte  |  January 17th, 2008 at 10:07 am

  • about your bread–you use marg., not butter? have you tried butter? cause I don’t usually have marg on hand, but do have butter (my English husband changed me). I have never made bread before, but am thinking of getting the one still in the box from my mom out of my closet this weekend to try it for the first time…

    Chris says: I have used margarine simply because it is soft and I am too lazy to wait for the butter to soften. Either would be fine.

    cristen  |  January 18th, 2008 at 4:19 pm

  • I love the PC chopper. I bought it for my husband for christmas, and bought one of the square stone bakers for myself(!). Gotta love their stuff - it’s pricey but things like the baker are awesome for lasagna (would be good for your Crack dip, Chris). I also use them to cook sausages and bacon, and they cook so evenly I don’t even have to bother to turn them.

    I must try this chili. Did your smaller kids enjoy it (silly question!)? My son can be a bit difficult sometimes about food, and this looks right up his street.

    jen  |  January 18th, 2008 at 7:42 pm

  • Since we’re on the subject of quick chicken recipes (a subject I love, BTW), here’s another: chicken breasts, 16 oz of light OR fat free sour cream, 1 can fat free cream of mushroom soup, and half a packet of onion soup mix. That’s it! It’s like a chicken stroganoff and I serve it over wide egg noodles. It takes two minutes to prepare and is really good. You can boost it up by adding fresh mushrooms and spinach, which I do often. Thanks for sharing these recipes.

    Pamela  |  January 19th, 2008 at 1:29 pm

  • I made both the chili and the bread - dusted off my bread machine (literally as we have been doing some construction projects in the kitchen).

    I love the chili, and the bread is basic but good. I ate it hot out of the bread maker, by myself in the night….mmmmmm.

    Shelly  |  January 22nd, 2008 at 7:01 pm

  • Chris, for the bread do you use bread flour, or just plain flour?

    Chris says: I just use all purpose flour, King Arthur to be precise.

    vicki  |  February 9th, 2008 at 5:52 pm

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