SON-Cookbook-2020
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WHITE BEAN<br />
CHICKEN/TURKEY CHILI<br />
Submitted by: Rebecca D. Mance<br />
Serves: 4 persons<br />
Prep Time: 20 min<br />
Cook Time: 35 min<br />
INGREDIENTS<br />
• 2 (14.5 oz.) cans white beans, rinsed and drained<br />
• 4 c. low-sodium chicken broth, divided<br />
• 2 Tbsp. extra-virgin olive oil<br />
• 1 large yellow onion, diced<br />
• 1 jalapeño pepper, seeded and minced (see note)<br />
• 2 medium poblano peppers, seeded and diced (see note)<br />
• 4 garlic cloves, minced<br />
• 1 Tbsp. ground cumin<br />
• 1½ tsp. ground coriander<br />
• 1 tsp. ancho chili powder<br />
• Salt<br />
• 1 rotisserie chicken, skin removed and shredded (about 4 c.)<br />
• ¾ - p frozen corn<br />
• 1 Tbsp. fresh lime juice, from one lime, plus more to taste<br />
• ¼ c. fresh chopped cilantro (if desired)<br />
Optional For Serving<br />
• sour cream<br />
• crushed tortilla chips<br />
• shredded cheddar or pepper jack cheese<br />
• lime wedges<br />
• fresh cilantro<br />
The seeds and ribs in the peppers hold all of the heat. I don’t use them to keep<br />
the chili mild and family-friendly, but if you like a spicy chili, save them and stir<br />
some in at the end. (If you do touch the seeds, be sure to wash your hands well<br />
and avoid touching your eyes.)<br />
Also, the recipe calls for a store-bought rotisserie chicken. I always shred the<br />
chicken as soon as I get home from the grocery store — leftover turkey from<br />
Thanksgiving is also a good option.<br />
The chili thickens as it sits. If you make it ahead of time, you will probably need to<br />
add more broth or water to thin it out. I have a tendency to not thicken the broth<br />
with the bean puree. It’s yummy either way!<br />
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