Monday, August 24, 2009

White Bean Chicken Chili

I got one of my Taste of Home newsletters, and it had this recipe in it. Ironically, I'm working on the HPS Network cookbook and had on my list today to type in the exact same recipe - it's exactly the same. I got it from a co-worker, only now I can't remember which one. In my office about two years ago they took on the American Heart Association as the charity of the year. They had a chili cookoff contest. Employees paid $5 and got to sample from all the entries. All the money raised went to AHA. It's a great fundraiser idea. Each pot of chili had the recipe next to it copied off so we could have the recipes too. Great idea!

Before anyone asks, yes, I always tried to get the company to adopt the HPS Network as a charity, but never had any luck. The American Heart Association was a client of the company. This is where my emotion kicks in and I feel so awful and politically incorrect - but it did make me sad when we raised about $5,000 for AHA, and to them it's probably a drop in the bucket. It was, however, good business for the company as it make a great impression on the client I'm sure. For the HPS Network, that kind of money would have made a major difference - we're so small that every fundriaser, every gift, really does make a big impact.

At any rate, if any HPS'ers out there want to steal the fundraising idea, it really was a fun lunch!

And here's the recipe:

White bean chicken chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes. Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans. Add 1/2 cup broth; stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

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