This white bean chicken chili is a simple and satisfying meal that your entire family will enjoy. It combines fresh vegetables with canned white beans and tomatoes to make a quick and delicious home-made meal. While it’s simmering on the stove, bake a quick batch of easy corn muffins; they go great with this dish! For extra flavor and simplicity, use the breast meat from a store-bought rotisserie chicken.  Serves 8.

White Bean Chicken Chili

INGREDIENTS:

2 T. vegetable oil

1/2 red pepper – deseeded and diced

1 medium sized white onion – diced

1 lb. cooked chicken meat – diced

1 cup chicken ... Read More »]]>

by Chef Mark Alan

This white bean chicken chili is a simple and satisfying meal that your entire family will enjoy. It combines fresh vegetables with canned white beans and tomatoes to make a quick and delicious home-made meal. While it’s simmering on the stove, bake a quick batch of easy corn muffins; they go great with this dish! For extra flavor and simplicity, use the breast meat from a store-bought rotisserie chicken.  Serves 8.

White Bean Chicken Chili

INGREDIENTS:

2 T. vegetable oil

1/2 red pepper – deseeded and diced

1 medium sized white onion – diced

1 lb. cooked chicken meat – diced

1 cup chicken stock

1 can (16 oz.) diced tomatoes – undrained

2 cans (16 oz.) great northern white beans – undrained

2 teaspoons Chef Mark Alan’s Rio Grande Seasoning (available online)

(OR use a good quality chili seasoning)

1/2 teaspoon black pepper

salt – to taste

1/2 jalapeno – finely diced (optional-for more heat)

juice from 1 lime

DIRECTIONS:

Heat oil in a 4-5 quart sauce pan. Add onion and pepper and saute until soft. Add the remaining ingredients (except lime juice) and simmer for 20 minutes. Stir in lime juice before serving.

With over 20 years as a cooking instructor and professional chef creating simple and delicious foods, Chef Mark Alan has earned the title of “The Well Seasoned Chef”.  He has his own signature line of all-natural sauces and seasonings to provide you with “cooking confidence” in every dish you make. To learn more about Chef Mark, visit www.ChefMarksKitchen.com.

The Fresh Market Beef Chili

From The Fresh Market’s 25th Anniversary cookbook

Ingredients:

2 pounds ground beef

1/4 cup cooking oil

2 (16 ounce) cans dark red kidney beans, drained

2 large onions, sliced

1 green bell pepper, chopped

2 cloves of garlic, minced

1 (16 ounce) can tomatoes, chopped

8 ounces tomato sauce (can use a little more if necessary)

1 1/2 teaspoons salt

2 – 4 tablespoons chili powder (depending on taste)

1 bay leaf

1/2 teaspoon dried crushed red pepper flakes

3/4 teaspoon dried oregano

dash of paprika, to taste

dash of cayenne pepper, to taste

Preparation:

Sauté onions, green bell pepper, and garlic in oil. Add beef and brown. Add everything else. ... Read More »]]>

The Fresh Market Beef Chili

From The Fresh Market’s 25th Anniversary cookbook

Ingredients:

2 pounds ground beef

1/4 cup cooking oil

2 (16 ounce) cans dark red kidney beans, drained

2 large onions, sliced

1 green bell pepper, chopped

2 cloves of garlic, minced

1 (16 ounce) can tomatoes, chopped

8 ounces tomato sauce (can use a little more if necessary)

1 1/2 teaspoons salt

2 – 4 tablespoons chili powder (depending on taste)

1 bay leaf

1/2 teaspoon dried crushed red pepper flakes

3/4 teaspoon dried oregano

dash of paprika, to taste

dash of cayenne pepper, to taste

Preparation:

Sauté onions, green bell pepper, and garlic in oil. Add beef and brown. Add everything else. Simmer 1 1/2 hours. Remove bay leaf before serving. For condiments use grated Cheddar cheese, onions, and sour cream. Serve with cornbread.

On March 5, 1982, Ray and Beverly Berry opened the first Fresh Market in Greensboro, North Carolina. The fulfillment of a dream, The Fresh Market was founded with one simple goal in mind: to bring friends, family and neighbors high-quality perishable products in a warm and friendly atmosphere with a high level of customer service. The Fresh Market stores convey the atmosphere of an old world European market, all under one roof, where shoppers can visit an array of departments: our old-style butcher shop and fish market, bakery, produce and floral stands, and delicatessen. The Fresh Market currently operates 100 stores, located in the Southeast, Midwest, Mid-Atlantic, and Northeast, with plans for continued expansion throughout the country.

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When ... Read More »]]>

I’m here again with another feel good recipe. With the “chili” months approaching this will surely warm you up on a cold day, and again, is figure friendly!!

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When the oil’s hot, add the onion and brown, then add the ground turkey and cook for 5 minutes, or until it’s no longer pink. Add the taco seasoning and stir until the meat is well coated with the seasoning, add the corn*, beans*, broth, and tomatoes. Season with salt and cinnamon and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes. Sprinkle some low fat cheddar cheese, instead of a spoon, serve with a side of tortilla chips and enjoy!

Nutritional Facts:

Calories – 265.6

Fat – 7.4

Saturated Fat – 0.6

Cholesterol – 22.5

Sodium – 972.5

Carbohydrates – 33.2

Total Sugars – 6.9

Dietary Fiber – 8.5

Protein – 23.7

*Note: all beans and corn should be rinsed and drained before adding to the chili

White Bean Chili

Yield Makes 2 quarts

Ingredients

Preparation Saute chopped onion in hot oil in large Dutch oven over medium-high heat 7 minutes; add garlic, and saute 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring ... Read More »]]>

White Bean Chili

Yield
Makes 2 quarts

Ingredients

• 1/2 medium onion, chopped
• 1-1/2 teaspoons olive oil
• garlic clove, minced
• 4 skinned and boned chicken breast halves, cut into bite-size pieces
• 1-1/2 cups water
• 1/2 teaspoon salt
• teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• (15-ounce) cans cannelli or great Northern beans, rinsed, drained, and divided
• 3/4 cups chicken broth
• (8-ounce) package frozen shoepeg white corn
• 1 (4.5-ounce) can chopped green chiles
• 1-1/2 tablespoons lime juice
• Garnish: fresh cilantro sprigs and/or sprinkle with shredded cheddar cheese

Preparation
Saute chopped onion in hot oil in large Dutch oven over medium-high heat 7 minutes; add garlic, and saute 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 1 can of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean puree, remaining can of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat.  Reduce heat, and simmer often, 30 minutes or until thoroughly heated.  Stir in lime juice just before serving.  Garnish, if desired.

Note: Use a handheld submersion blender to puree the beans and broth, if desired.

Photo Credit © Thomas Perkins | Dreamstime.com