Chili Blanco Especial

Chilly and blustery the past two days but the forecast for this Sunday is sunny and 61F again! What an amazing fall it has been but I know the weather will soon return to more seasonal temperatures.

I saved the breast of a rotisserie chicken to make this white chicken chili.  You can top the chili simply with diced avocado, or make it really 'especial' and sprinkle some Cheddar-Jack cheese on top with some freshly chopped parsley or cilantro for color (my parsley is still going strong outdoors).  A squeeze of lime juice, sour cream, chopped black olives, salsa, etc., etc., etc.,  You get the idea!

Don't forget the tortillas! The original recipe calls for lining the soup bowl with a tortilla and adding the hot chili over the top.  I prefer scooping a spoonful of chili onto the tortilla for a delicious bite.  Of course this is totally optional but so delicious. I also added some kale for color.

Chili Blanco Especial

Adapted from Creme de Colorado Cookbook

Printable Recipe

Note:  Beans need to be soaked overnight before preparing recipe. Or, use canned beans.

Serve 8

1 pound dry White Northern beans
5-1/4 cups chicken stock or broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
1 7-ounce can diced green chilies (or 2 small 4 oz cans)
5 cups diced cooked chicken breast
1-3/4 cups chicken stock or broth (I use less for a thicker chili)

1 cup chopped kale (my addition - optional)

1 tablespoon diced jalapeño pepper (also optional)
8 flour tortillas

Place dried beans in a large bowl.  Add enough water to cover beans by at least two inches and soak overnight. 

The next day, in a large soup pot, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for about 5 hours, or until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. Add chopped kale at this time, if using. For a spicier taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla or serve tortillas on the side. Add hot chili and serve with the suggested condiments for a very special chili.

Flavors are enhanced when this chili is made 1 day ahead.

Serve with any of the following condiments:

Diced Avocado
Shredded Monterey Jack cheese
Chopped black olives
Chunky salsa or diced tomato
Sour cream
Wedge of lime
Chopped cilantro or parsley

Spicy Turkey Chili

I was so happy to find this recipe which was recently posted by Sam at My Carolina Kitchen so that I could make it for our football Sunday this past weekend.  We enjoyed this wonderful, celebratory chili after we watched our Green Bay Packers make it to the Superbowl in a very close and exciting game!  You can even see the Packer colors of 'green and gold' represented in this dish of chili ;) Thank you, Sam!

Please visit My Carolina Kitchen to view the original recipe and see how Sam garnished her chili! The only changes I made to the original recipe was to add an onion, use medium salsa instead of mild and add more chopped Chipotle chili in Adobo than called for because we like it spicy!  I also simmered the chilli a little longer than the recipe stated just to get the flavors mingled a little more.

Absolutely delicious and so easy! My husband exclaimed "This is REALLY good!  I hope you give it a try.

Spicy Turkey Chili
Adapted from My Carolina Kitchen who adapted it from Cooking Light 5 Ingredient Recipes in 15 Minutes
Printable Recipe

Serves 6

1 tablespoon canola oil
1 pound 93% ground turkey (I used Turkey Store brand which comes in a 20-ounce package)
1 large poblano pepper, seeded and finely chopped
1 large onion, chopped
½ teaspoon chili powder
Kosher salt
1 16-ounce jar of salsa (I used medium heat salsa)
2 cups water
1 teaspoon chopped Chipotle in Adobo sauce
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained

Optional Garnishes: Shredded cheddar cheese, sliced jalapeno peppers, chopped avocado, chopped tomato, chopped red onion, chopped scallions including some of the light green tops, slices of lime, tortilla chips.

Heat the oil in a large, deep over medium-high heat (large enough not over over-crowd the turkey so it browns). Crumble turkey meat and add to pan with the chopped poblano pepper and onion. Cook, stirring occasionally until the turkey is browned. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.

Stir in the chopped Chipotle in Adobo sauce, drained & rinsed beans and salsa. Fill the salsa jar with water and add to the mixture. Cover and bring to a simmer and cook for about 10-15 minutes to blend the flavors (that is what I did, although it isn't necessary).  Using a potato masher, mash the beans lightly until chili is slightly thickened.

Ladle into bowls and garnish as desired.

Black Bean Chili in Squash Bowls

Here is a fun serving idea that is perfect for the fall season! If you like chili and squash, this is delicious recipe. I was especially happy with the flavor of the black beans and the savory seasonings. It was delicious and the bowl is edible!

I was able to find Sweet Dumpling squash at my local grocer and you could likely find them at your farmers' market as well. Otherwise, I'm sure any small squash would work.

I had never made Sweet Dumpling squash before and the taste and texture reminded me very much of Acorn squash. Scooping out bits of squash made the chili even tastier!

We did have a light frost this past week and most of the tender annuals are gone but I still have a few blooms hanging on. I'm sharing this mosaic and recipe at Seasonal Sundays at The Tablescaper and Mosaic Monday at Little Red House.

Black Bean Chili in Squash Bowls
Recipe adapted from The Philadelphia Inquirer
Printable Recipe

Makes 4 servings

4 small sweet dumpling or other small winter squash
1 tablespoons olive oil
1/2 cup red onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried cumin powder
1/4 teaspoon dried coriander powder
1/4 teaspoon fennel seed, crushed
1-1/2 cups cooked black beans (I used one can, rinsed well)
1 teaspoon Chipotle chili in Adobo, canned or dried
1/2 stalk celery, minced
1/2 roasted red pepper, skinned, seeded, and minced
1/2 teaspoon thyme leaves
3 plum tomatoes, chopped coarsely
1/2 cup water
Salt and pepper to taste
3 leaves fresh basil, minced

1 avocado, peeled, pitted and chopped for garnish

Preheat the oven to 375 degrees.

Pierce each squash with a knife and place on an oiled baking sheet. Cook for about 20 minutes or until just a bit softened. Remove from oven and let cool until not too hot to handle. Cut off the top (stem end) of each squash and reserve. Scoop out the seeds and stringy flesh very carefully - taking extra care not to cut into the bottom of the squash. You can save seeds for roasting, if desired. Season the flesh of each squash with a bit of salt and pepper. Return the squash, cut side down, to baking sheet and continue to cook until it softens and the edges are browned. They must be cooked through, but should still retain their shape and structure.

2. Meanwhile, warm the olive oil in the bottom of a large sauté pan and add the onion and garlic. Cook over medium heat until the onion is softened and browning. Add the cumin, coriander, and fennel seeds and cook a few minutes more to toast the spices slightly. Add the beans, chipotle, celery, thyme, and tomatoes and simmer for ½ hour to 45 minutes, adding as much water or stock as needed to keep from sticking. Stir often. Beans can be more or less soupy, as desired. Season well with salt and fresh pepper. Stir in basil before serving.

3. To serve, cut just a thin slice off the bottom of each squash to allow it to sit on the plate securely. Place squash on platter or individual plates. Fill with warm beans. Set the lid askew or alongside as garnish if desired. Top with chopped avocado.

Chili Blanco Especial

 
A fiesta in a bowl! This delicious recipe comes from one of my favorite cookbooks - Creme de Colorado. This is by no means a new cookbook - I've owned it since the early '90s when we used to travel to Colorado on family ski trips with our daughters. Some of the recipes in this cookbook are still some of my favorites.

I like to include this recipe at least once in my winter soup and stew rotation. My husband says it has just the right amount of 'bite'.  I like to add lots of avocado to my bowl!

Chili Blanco Especial

Serve 8

1 pound dry White Northern beans
5-1/4 cups chicken broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
1 7-ounce can diced green chilies
5 cups diced cooked chicken breast
1-3/4 cups chicken broth
1 tablespoon diced jalapeño pepper (optional)
8 flour tortillas

My Notes: I like to use chicken stock for an even more full-bodied flavor. I also prefer fire-roasted green chilies for a nice, smokey taste. I usually use the 'quick soak' method on the package of beans rather than soaking them overnight.

Soak beans in water to cover for 24 hours; drain.

In crock pot or large kettle, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. For hotter taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.

Flavors are enhanced when this chili is made 1 day ahead.

Serve with any of the following condiments:

Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa or diced tomato
Sour cream
Diced avocado
Wedge of lime
Chopped cilantro