Red versus white. What's your chili preference?
01. February 2012
And then there were two! The Super Bowl matchup is officially set. The Giants and Patriots will kick off Sunday, February 5 at 6:30 p.m. ET and all eyes will be on Indianapolis.
While some 70,000 lucky fans will jam Lucas Oil Stadium to watch the annual spectacle in person, the rest of us mere mortals will be watching the Big Game on big screens in living rooms and sports bars around the country.
And let’s not forget, the players aren’t the only ones expending energy that night. As fans, we’ve got to power through the turnovers, sacks and dropped passes, too…not to mention Madonna’s half-time performance and the serious critique of the best (and worst!) TV commercials. So be sure to fortify yourself with plenty of good eats.
At my house, no Super Bowl game is complete without a pot of steaming, hot chili. But this year’s chili is going to be a little different. There’ll be no kidney beans, tomatoes or beef…nothing red at all. I’m planning to score points with my family and friends with my somewhat unconventional….white chili!
This year’s game may be a super sequel of the 2008 match-up between New York and New England – but your chili doesn’t have to be a replay. This year, wow ‘em with something wonderfully white!
Here are two of my favorite white chili recipes. Both fit my culinary criterion…easy, tasty and nutritious and husband, Tom gives them a big thumbs-up! The first recipe is from my friend, Carole McCormack, with her permission!
1 lb. chicken or turkey, cooked and cut into pieces (Carole suggests baking boneless breasts…350-degree oven…about 40 minutes)
½ cup carrots, diced
½ cup celery, diced
1 14-oz. can white beans (undrained)
1 14-oz. can chicken broth
1 4-oz. can diced green chilies
½ tsp. oregano
½ tsp. cumin
½ tsp. pepper
½ cup sour cream
¾ cup Monterey Jack cheese
Assemble the chicken all other ingredients (except sour cream and cheese) in a pot….simmer for one hour. Before serving, add Jack cheese and sour cream to pot….continue simmering until cheeses are blended.
Serve with hearty, whole grain or sour dough bread. Enjoy!
My sister-in-law, Patsy served the next white chili recipe on a “chilly” evening at their home in western Virginia…but the flavor was distinctly southwest!
SOUTHWEST WHITE CHICKEN CHILI
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 med. green pepper, chopped
1 can (10 ½ oz.) condensed cream of chicken soup (I use the 98% fat-free)
¾ cup chicken broth
1 ½ cups frozen whole kernel corn
2 cans (about 15-oz. each) white kidney beans (cannellini) rinsed and drained
2 tbsp. shredded cheddar cheese
1. Heat oil in 4-qt. saucepan over medium-high heat. Ad chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender…stirring often.
2. Stir soup, broth, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min…stirring occasionally. Sprinkle with cheese.
**For added zing, Patsy adds a tsp. of Texas Pete hot sauce. Yee Haw!!
Contact Carol by emailing her at Carol@palomarhealth.org.