White Bean And Apple Chili Food

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.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
• Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
• Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

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

GREEN APPLE AND WHITE BEAN SOUP

Steps:

• Cover beans with water and soak them overnight.
• Combine drained beans, stock, garlic, onion, celery and 3/4 lb. of the bacon in a large heavy-bottomed stock pot. Bring to a boil.
• Reduce to a simmer and cook until beans are soft. Stir in apple pieces.
• Transfer to blender and puree. Please use caution when pureeing hot things as the expansion of steam can create nasty burns. No matter how tempting, only fill your blender half way with the hot bean mixture.
• Return to a clean, heavy pot and add cream, brown sugar, poblanos, lime juice and seasonings.
• Cook remaining 1/4 lb. bacon in skillet until crisp. Drain and dice in 1/4 inch pieces.
• Bring soup to a simmer and serve hot, topped with bacon pieces and green apple juliennes.

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

WHITE BEAN AND APPLE CHILI

Steps:

• Use a 5-quart slow cooker; put the butter in the stoneware; dump in the beans.
• Add in the onion and apple; add the garlic, chili powder, thyme, cumin, salt, and pepper; pour in the broth.
• Stir in the yogurt; cover and cook on LOW for 8 hours, or on high for 4-5 hours.
• The chili is done when the onion has softened and the flavors have melded.
• Stir in the cheddar cheese before serving; serve with cornbread.

WHITE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté 5-6 minutes until onion is translucent and softened.
• Add the garlic and spices and sauté 30 seconds. Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.
• While the turkey is cooking, mash one cup of the rinsed and drained beans in a bowl with a fork. When the turkey is cooked through, add the mashed beans, whole beans, tomatoes and chicken broth, and stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
• Remove from heat and add the lime juice, cilantro, salt and pepper to taste. Serve with lime wedges and avocado if desired and enjoy!

SPICED APPLE CHILI

Steps:

• In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.