"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Christmas Chili Recipe

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This recipe for White Christmas Chili, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Roberts
Added: Saturday, October 10, 2009


4 skinned & boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tbsp. butter
2 celery ribs, chopped (about 1/3 cup)
3 (16 oz.) cans of great Northern beans, rinsed, drained and divided.
3 (4.5 oz) cans chopped green chilies
1 cup canned chicken broth
1 tsp. ground cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
1 Tbsp. chopped fresh cilantro
Toppings: tortilla chips, shredded Colby-Jack Cheese, salsa, sour cream

Place chicken, 5 cups water, half of onion in large Dutch oven over medium-high heat and cook 15-18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.

Melt butter in skillet; add celery and remaining onion; saute until tender.

Stir chicken, celery mixture, 2 cans of beans and next 6 ingredients into broth in Dutch oven and bring to a boil. Reduce heat to medium-low and cook 1 hour, stirring frequently, until thickened.

Process remaining 1 can beans in blender until smooth. Stir into chili.

Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.

Yield: Makes 6-8 servings. Prep time: 10 mins. Cook time: 1 hour, 30 mins.
Southern Living, 2000.

Personal Notes:
Personal Notes:
Perfect for a cool winter meal.




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