Thursday, March 22, 2007

White Chili

I've always like this recipe and since we had some left-over turkey in the fridge it seemed like a good idea to make for a weekday supper.

White Chili
1 T oil
1 clove garlic
1 medium onion, chopped

Saute ingredients in a large pot.


1 t cumin
2 large chicken breasts, chopped into 1" chunks
16 oz while kidney beans, drained
15 oz garbanzo beans, drained
1 can white corn (or hominy)
8 oz chopped green chilies
2 c chicken bouillon
1 1/2 c water

Simmer until chicken is done

I used dry pinto beans that had soaked in water overnight and then simmered until done. Then I added all of the other ingredients except for the oil and let it simmer for 45-50 minutes.

We like to top it with sour cream, fresh chopped tomatoes and/or grated cheddar cheese and pair it with cornbread.

I got introduced to this style of cornbread at Naomi's wedding where her friend Joe prepared all the food for the wedding feast. I think that another bud, John, made the cornbeal following the recipe. It was delicious!

Serves 9

2 Tbsp. ground flax seed (I used the whole seed)
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

  1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
  2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
  5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

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