In honor of National Chili Day (whether you celebrate on the 25th or the 28th of February, it's an awesome holiday), we'd like to share two of Debbie Gottwals' famous chili recipes. A white chicken chili and a 3 bean vegetarian chili recipe. Enjoy!
3 Bean Vegetarian Chili (all in one pot)
3 TBL olive oil
1 medium onion chopped
1 medium green pepper chopped
1 (29 oz) can tomato puree
1 can garbonzo beans
1 can black beans
1 can dark red kidney beans
3 bay leaves
3 TBL chili powder
1 TBL cumin
½ tsp each salt and pepper
½ tsp red pepper (more if you like it spicy)
Garnishes (optional)
Chopped scallions
Shredded cheddar or Monterey jack cheese
Sour cream
Chopped tomatoes
In a soup pot, heat olive oil. Add onions and peppers and sauté until tender. Add tomoto puree and all 3 cans of beans, bring to a boil and reduce heat to low. Add remaining ingredients and cover and simmer for 30 min on low (stirring occasionally).
Add garnishes and serve over corn chips or corn bread if you like.
White Chicken Chili
1 TBL oil
1 medium onion chopped
1 clove of garlic minced
1 tsp ground cumin
2 chicken breasts cut into chunks
1 (16-19 oz) can cannellini beans drained
1 (16-19 oz) can chick peas beans drained
1 (12 oz) can white corn
2 (4 oz) can of mild green chilies
2 chicken bouillon cubes
1.5 cups water
Garnishes
Chopped cilantro
¼ lb Monterey Jack shredded cheese
Hot pepper sauce
Preheat oven to 350 degrees. In a saucepan, heat oil and cook onion, garlic, cumin until onion is tender.
In a 2.5 qt casserole, combine onion mixture with chicken, beans, corn, chilies, bouillon cubes and water. Cover and bake 50-60 min until chicken is cooked.
Add garnishes to taste.
Serve with rice or pasta.
