Johnds White Bean Chili Food

WHITE BEAN CHICKEN CHILI

Steps:

• Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
• Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
• Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

WHITE BEAN CHICKEN BREAST CHILI

Steps:

• Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
• Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
• Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

VEGAN WHITE BEAN CHILI

Steps:

• Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

VEGAN WHITE BEAN CHILI

Steps:

• Saute garlic, onions, and celery in a small amount of vegetable broth until onions are translucent
• Add jalapeno, carrots, zucchini, and red pepper, and saute for approximately 5 minutes.
• Pour contents into the base of the crockpot.
• Add all remaining ingredients into the crockpot.
• Cook for 4-6 hours on high; or 6-8 hours on low
• In a large pot, Saute garlic, onions, and celery in a small amount of vegetable broth until onions are translucent.
• Add jalapeno, carrots, zucchini, and red pepper, and saute for approximately 5 minutes.
• Add remaining ingredients.
• Bring to a boil; stir.
• Reduce to simmer.
• Simmer covered for 35 minutes. The acid in the tomatoes needs to break down, so it needs to simmer.
• Optional:
• Shredded vegan cheese
• Cilantro
• Tortilla chips

WHITE BEAN CHILI

Steps:

• In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
• Serve topped with cheese.

30-MINUTE WHITE BEAN CHILI

Steps:

• Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender. Stir in turkey. Cook until turkey is cooked through, stirring occasionally to break up the turkey. Drain.
• Add broth, tomatoes with their liquid, mustard, chili powder and pepper; mix well. Bring to boil; reduce heat to medium-low. Simmer 10 minutes, stirring occasionally.
• Stir in beans and corn; cook 5 minutes, stirring occasionally. Serve topped with the cheese.

WHITE BEAN AND CHICKEN CHILI

Steps:

• Rinse beans and place in a bowl 3 times as big as the beans fill it.
• Cover the beans with cool water 2-3 inches past the top of the beans.
• Soak over nite.
• Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
• Cook for about 45 minutes to an hour.
• While beans are cooking place butter in a saute pan and melt.
• Add garlic, onions, and chilis and saute till onions are soft.
• Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
• Cook for 1/2 hour and add cilantro.
• garnish as desired and serve with corn chips or corn bread.
• Time does not include soak time.