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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

White Gator (or Chicken) Chili Recipe

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This recipe for White Gator (or Chicken) Chili is from Mitchell Family Traditions, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 lb. Chicken (or Gator tail) cubed
3 c. Chicken Broth
1 med. Onion, chopped
1 Bell Pepper, chopped
1 can (16 oz.) White Kernel Corn, drained
2 cans White Navy Beans, drain one of them, add
the other one with juice
1/2 can diced Green Chilis (not Jalapeņo), drained
1 tsp. minced Garlic (or use garlic powder and add
with the seasonings)
1 T. Olive Oil
1 tsp. ground Cumin
1 T. Dried Cilantro
1/8 tsp. Cayenne Pepper
1/2 tsp. ground White Pepper
salt to taste

Heat olive oil in a large skillet. Add meat, garlic, 1/2 of the bell pepper and 1/2 of the onion. Saute for five minutes. In a large 6-quart saucepan, combine the beans, corn 1/2 of the bell pepper, 1/2 of the onion and the seasonings with the chicken broth. Simmer for five minutes. Add meat to the saucepan. Bring to a boil. Reduce heat, stir in Chili Peppers and simmer uncovered for at least 30 minutes or until slightly thickened. Serve with garnish of shredded cheese or sour cream.




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