Mom’s White Bean Chicken Chili
Today is the last day to enter my giveaway for a personal wine cellar from Staples – don’t miss out! And remember to check out my post about New Britain Museum of American Art events…they announced yesterday on their Facebook page the winner of their giveaway for a pair of tickets to tonight’s Scotch vs Bourbon event. Tickets are still available – hope to see you there!
This past Tuesday night I settled in no the couch with a perfect fall dinner (especially given the cold temperatures that evening)…a steaming bowl of white chicken chili with added turkey sausage and roasted zucchini. My Instagram of the meal got lots of positive feedback, and a few recipe requests. (This is also the same chili I enjoyed after my night out on Wednesday).
Well I had to forward those requests to my mom, because as I’ve said before, I don’t ever really cook. I live at home and my mom is amazing in the kitchen. But she quickly answered the call and sent along her recipe! The amounts aren’t very exact because she doesn’t use too many measurements, since many of her recipes are tried and true old favorites. But I sure do hope this helps some of you recreate the chili base at home. Then you can throw in your own turkey sausage, roasted veggies, or whatever else you like! I also included some of her preferred brands here but you can easily substitute whatever you have handy or prefer to buy.
Mom’s White Bean Chicken Chili
- enough chicken breast or rotisserie chicken for 2 cups (diced)
- marinade of balsamic vinaigrette dressing and pesto
- 1 packet of McCormick White Chicken Chili Seasoning Mix
- 2 cans of Goya Navy Beans (NOT strained)
- 1/2 carton of non-fat reduced-sodium chicken broth
- Ahead of time, marinated the chicken in the balsamic pesto marinade mixture.
- Grill, then dice the chicken (use 2 cups worth).
- Combine chicken, beans (including liquid from the can), seasoning packet in a pot on the stovetop, with the burner set on medium.
- Slowly add the broth as the chili simmers for 30 minutes. Add as you like for the consistency you desire in your chili (you may not use the 1/2 carton or you may use more!) Stir consistently so that the chili doesn’t stick to the bottom of the pan.
- Once you have the consistency desired and chili has simmered for about 30 minutes, cover the pot and turn burner to low. This will enhance the flavor. Let simmer on the low temp setting for 20 minutes. then serve!
Like I said I know that some of the measurements and instructions are a bit willy-nilly, but that’s how my mom cooks. As she just texted me…”We real chefs never time anything.” Ha! Got it, Mom.
If any of you guys try out her recipe, please send me a picture (via whatever form of media you prefer 😛 ). I’m sure she would love to see your takes on her chili! I totally recommend going the add-roasted-veggies route. Great way to get in some extra veg servings! Broccoli makes a particularly fantastic addition. Also, wine.
Do you have a favorite chili recipe?
Do you tend to cook with very exact measurements/temperatures/times?
What are your favorite foods to use when “bulking up” a soup or chili?