Two chili recipes for fans of chicken

Published 10:16 am Tuesday, February 16, 2010

Struck it lucky again, and we’re on a whizz-bang roll here, as far as Bonnie Drake’s request for a white bean-chicken chili recipe is concerned, anyway.

So let’s keep rolling right along with two more new possibilities, starting with this version sent along by Marysville cook Frances Krueger.

“This is from the Blue Owl Restaurant in Cape Girardeau, Mo.,’’ she says.

“I use great northern beans in this,’’ she adds, mentioning that this chili freezes well.

And Barbara A. Cronin of Everett tells us, “Here’s my recipe for chicken chili. I’ve been making it for years without a recipe, and finally put it down on paper.

“It’s delicious, though not very diet-friendly, but so worth it! It is especially good with the cheese, avocado and sour cream toppings, but also good on its own.

“I hope others enjoy it as much as my husband and I do!’’

Blue Owl Restaurant white chili

2medium onions, chopped

1tablespoon olive oil

4cloves garlic, minced

2cans (4 ounces each) chopped mild green chilies

2teaspoons ground cumin

11/2teaspoons oregano

1/4teaspoon cayenne pepper

3cans (16 ounces each) beans, undrained

6cups chicken stock or canned broth

4cups chopped, cooked chicken breasts

3cups Monterey jack cheese, grated, divided

Salt and pepper to taste

Sour cream

In a large pot or kettle, saute onions in oil until translucent. Stir in the garlic, chilies, cumin, oregano and cayenne pepper and saute about 2 minutes. Add undrained beans and stock or broth. Bring to boil, reduce heat and add the chicken and 1 cup of the cheese. Stir until the cheese melts, then season with salt and pepper. Ladle into bowls and top with sour cream and the remaining cheese.

Barbara’s chicken chili with white and black beans

Vegetable oil spray

2pounds boneless, skinless chicken breasts, cubed

1onion, chopped

2-4 jalapenos, minced

2cans (15-16 ounces each) white kidney beans, drained (see note)

2cans (15-16 ounces each) great northern beans, drained (see note)

3cans (15-16 ounces each) black beans, drained (see note)

4cups chicken broth

1can (4 ounces) chopped green chilies

3tablespoons Mexican chili powder

1tablespoon ground cumin

Salt and pepper to taste

1/2cup chopped cilantro

11/2cups shredded Monterey jack cheese

Cubed avocado

Fat-free sour cream

In a large nonstick skillet sprayed with vegetable oil, brown and cook the cubed chicken. Remove and drain on paper towels. In the same skillet, saute the onion and jalepeno peppers.

Put the onion-pepper mixture in a large soup pot and add all the beans, chicken broth and diced chilies. Add the chili powder, cumin, salt, pepper and cilantro. Heat to a boil, reduce heat and simmer for at least 40 minutes (longer is better).

Taste and adjust seasonings to taste. Remove pan from heat. Ladle chili into bowls and top with the cheese, avocado and a dollop of sour cream.

Makes 8 to 10 generous servings.

Note: If desired, raw beans, cooked and drained, can be substituted for the canned beans.

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