Here is the recap of the October meeting. It was in the Valley conference room. The food theme was soups. We had 6 people at the meeting (if I remember correctly). We had Broccoli Cheddar Soup, Squash Apple Soup, Spicy White Bean Chili, homemade bread, and German Potato Salad. I will post my recipe for Squash Apple soup a bit later. Here, for your enjoyment, is the White Bean Chili Jennifer brought. I will try to get the Broccoli Cheddar Soup and German Potato Salad recipes as well.
P.S. I have been given the crafty club photos, I just have to stop procrastinating and post them. Keep an eye out!
Spicy White Bean Chili
This dish, which cooks in only 20 minutes, is a delicious blend of chicken, white beans and green chiles in a spicy sauce.
Makes 4 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® California Style Garlic Salt with Parsley
3/4 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Chili Powder
1/4 teaspoon McCormick® Red Pepper, Ground (optional)
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes (optional)
1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned. 2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.
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