KindSoups White Chili

 Brad and Sheila’s Aunt Lynne’s White Chili

very good - 

 

Shopping list:

(4) Tablespoons cooking oil

(2) medium yellow onions

(2) bunches green onions

(6) cloves of garlic 

(2) 4oz. cans, chopped mild green chilies (Used few tablespoons of chopped canned jalapeño)

 (3) teaspoons ground cumin

(2) teaspoons dried oregano

(1/2) teaspoon ground red pepper (like cayenne)

(8) 15oz. cans of Navy or Northern Beans

(12) cups chicken broth or stock   (can use about 10 cups)

(1) pound cooked chicken (hint: I use store bought rotisserie chicken)  (Used baby bellas instead)

(1) bunch fresh cilantro (approx (1 & 1/3) cup – not packed)

(1 1/2) cups shredded cheese (cheddar, mexican blend, etc)

 

Prep before call: Finely chop yellow onions Chop green onions, separating whites from greens Peel garlic cloves and mince

 

Instructions:

Open beans, Drain in colander and rinse with cold water 

Step 1:  In a large stock pot, heat oil over medium high heat.  Add yellow onions and the WHITE parts of the separated green onions (reserving green portion for later), garlic and green chilies. Cook vegetables until onions are soft, not browned. Reduce heat to low.

Step 2:  Add cumin, oregano, ground red pepper, to cooked vegetables, stirring to combine.

Step 3:  Add drained beans and and broth.  Raise heat to medium-high.  Once mixture is boiling, reduce heat to medium, to keep at low boil.  Leave at low boil, uncovered, stirring occasionally,  for 45 minutes. While chili is cooking: Remove skin from chicken, if any, and cut cooked chicken into bite-sized pieces (hint: I use store bought rotisserie chicken) Chop fresh cilantro

Step 4:  After 45 minutes, Reduce heat to medium low, stir in chicken, heat for two minutes Step 5: Stir in Cilantro, Green Onions and Cheese Yield:  Approximately (16) cups

OPTIONAL: If serving at home, garnish each bowl with a spoonful of salsa and diced avocado. 

DO NOT ADD SALSA AND AVOCADO if freezing.

Black Bean Chili with Butternut Squash

Adapted from epicurious.com:  http://www.epicurious.com/recipes/food/views/black-bean-chili-with-butternut-squash-363715

I've definitely made my share of chili, including a favorite with butternut squash, so this one is a bit different because of the bulgur.  I've been experimenting with this gluten-containing grain that is higher in protein than most others and is often used in taboulleh.  In this dish, there's plenty of protein, so we didn't need it for that purpose.  Here, the bulgur gives the dish an interesting texture, something of a blend between a hearty minestrone and a chili.

My husband prefers a milder taste, so the cocoa chili powder and minimal chopped hot pepper provide just the right mix.  Feel free to turn up the heat with hotter chili powder and more of the chopped fresh chili pepper. By buying the butternut squash pre-cut, roasting it while you cook the onions, and using canned beans, the prep time is about 30 minutes.

YIELD: Makes 10 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
4 tsp cocoa chili powder
4 tsp ground coriander
2 14.5-ounce cans fire-roasted tomatoes
15 oz black beans, rinsed
15 oz pinto beans, rinsed
1 chipotle pepper - diced coarsely, 1tsp - 1Tbsp, to taste
2 teaspoons dried oregano (preferably Mexican) (I used some a patient of mine brought home from Greece).
6 cups vegetarian broth, low sodium
Coarse kosher salt

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
Ground cumin
Cinnamon

1/2 cup quick-cooking bulgur

TOPPINGS - your choice:
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings

DIRECTIONS:

1) Toss cubed butternut squash with olive oil, sprinkle with cumin and cinnamon. Roast at 425 degrees for about 20-25 minutes so it is soft, but not charred.

2) Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.

3) Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute.

4) Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 20 minutes. Season to taste with coarse salt and freshly ground black pepper.

DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.