Whitebeanchiliwithchickenpauladeen Recipes

WHITE BEAN CHILI WITH CHICKEN (PAULA DEEN)

Steps:

• Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
• Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
• Add garlic, onion, and chiles and saute for 5 minutes.
• Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
• Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
• Serve with cornbread, if desired.

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.

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.