beans

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White Bean Chicken Chili

I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.

White Bean Chicken Chili

Ingredients

  • 2 Tbsp. Extra Virgin Olive Oil

    white bean chili

    White Bean Chicken Chili

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 – 32 oz. box chicken stock (4 cups)
  • 1 cup water
  • 3-4 cups cooked chicken, diced (preferably the white meat)
  • 5 cans Great Northern Beans, drained and rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
  1. Heat olive oil in large pot. Add onions and garlic. Sauté until slightly cooked – 3-5 minutes.
  2. Add oregano, cumin, cayenne pepper and mix thoroughly.
  3. Add broth, water, and chicken. Cook a few minutes until slow boil.
  4. Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
  5. Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
  6. Stir in cilantro.
  7. Serve and top with cheese or sour cream.
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Salmon Black Bean Dip

I’ve made this salmon dip periodically for a few years. The original recipe came from one of Jane Brody’s books. Some minor adjustments were made and here’s what we generally use.

Salmon Black Bean Dip

Ingredients:

  • 2 – 6 oz. packages of salmon (I use Chicken of the Sea wild caught salmon)

    black bean salmon dip

    Salmon Black Bean Dip

  • 2 Tbsp. minced celery (I used 1 stalk and it probably gave closer to 3 Tbsp)
  • 2 Tbsp. minced red onion
  • 2 cloves garlic, minced
  • 2 tsp. cumin powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh lime juice
  • 1/2 – 1 tsp. lime zest
  • 3 Tbsp. Olive oil
  • 2 – 15 oz cans black beans, drained and rinsed
  • 1/2 cup fresh chopped cilantro or parsley

Directions:

  1. Put salmon in large bowl and use a fork to flake.
  2. Add remaining ingredients and mix thoroughly.
  3. Put in refrigerator for 1-2 hours to meld flavors.
  4. Serve with tortilla chips (a mix of blue and regular is eye appealing), pita chips, or crackers.

This is a nice dip to bring to a party as an hors d’oeuvre. We will also eat it as a light supper.