Let's Dish With Linda Lou

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

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Stuffing (2)

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Crock Pot

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Cilantro

Limes

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Avocado

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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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Caponata Chili

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Caponata is a Sicilian relish of eggplant and assorted vegetables. Usually, the skin of the eggplant is removed before adding it to any dish. Smaller eggplants, like the ones I’m using in this dish, the skin is tender and edible For this recipe, I’m using the ingredients from a Caponata-style dish and spinning it into a non-traditional chili. This is my Caponata Chili.

Caponata Chili

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Diced Fire Roasted Tomatoes

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Fennel bulb

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Fennel

Olive Oil

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Oregano

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Caponata-Chili

 

 

 

 

Prep Time: 20 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, chef’s knife, 3 medium-size bowls, 2 small bowls, 2 large plates

Ingredients:
2 tablespoons of olive oil
1 pound of sweet Italian sausage, casings removed (substitute hot Italian sausage)
1 small (1 pound) eggplant, cut into 2-inch cubes
1 onion, diced
1 fennel bulb, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 cloves of garlic, minced
1 tablespoon of dried oregano
1 tablespoon of fennel seeds
2 tablespoons of chili powder
1 tablespoon of ground cumin
1 tablespoon of tomato paste
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
2 1/2 cups of zucchini, cut into 2-inch cubes
1 pint of cremini mushrooms, cleaned and quartered
1 Fresno chili, seeded and minced
1/2 cup beef stock, unsalted
1 (15-ounce) can of Cannelini beans, drained and rinsed
1 (14.5-ounce) can of diced fire-roasted tomatoes
1 (28-ounce) can of crushed tomatoes
1 (9-ounce) package of frozen (Birds Eye) artichoke hearts, thawed
2 tablespoons of fresh oregano leaves, extra for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish
1 pound (16-ounce) box of orzo pasta, cooked

Directions:
In a large Dutch oven over medium-high heat add olive oil and sausage. Using a wooden spoon break up the sausage. Cook for 10 to 12 minutes or until browned with no pink. Using a slotted spoon to drain the excess fat, remove the sausage, transfer to a medium-size bowl.

Remove all the fat leaving about 2 tablespoons in the bottom of the pot. Over medium-high heat add the diced onion, diced fennel Kosher salt, and fresh ground black pepper. Stirring frequently, cook for 3 to 5 minutes or until soft.

Add fennel seeds, dried oregano, chili powder, ground cumin, tomato paste, stir to combine. Next, add the diced orange, red, yellow, Poblano peppers, and minced garlic, and Fresno chili, stir to combine. Stirring occasionally, cook for another 4 to 6 minutes or until just tender.
Add beef stock to *deglaze. With the back of a wooden spoon, scrape all the bits off the bottom of the pot. Continue to cook for 2 minutes allowing the beef stock to reduce by half.

Add diced eggplant, mushrooms, crushed tomatoes, diced tomatoes, and cooked sausage, stir to combine. Reduce the heat to medium, cook for 45 minutes.

Add dice zucchini, artichoke hearts, and Cannelini beans, stir to combine. Over medium-low heat, simmer for another 45 minutes until the sauce reduces slightly and thickens. Turn the heat off before adding 2 tablespoons of fresh oregano leaves, stir to combine.

To serve, I like to spoon a good helping of orzo pasta in the bottom of a porcelain bowl. Ladle the Caponata Chili on top, garnish with a few oregano leaves, from my garden, then finish with freshly grated Parmigiano-Reggiano cheese. I have to tell you it’s not your traditional chili but if you love Caponata-style dishes, then you’ll definitely love my Caponata Chili.

*Deglaze is the process of diluting sediments in (a pan) in order to make a gravy or sauce.

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