White Chili VII

I altered a combination of two different recipes to come up with this chili. It’s kind of like a mild green chili that’s white with beans.

Step: 1

Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.

Step: 2

Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.

Step: 3

Transfer the chicken mixture to a slow cooker.

Step: 4

Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.

Step: 5

Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.

Per Serving: 349 calories; protein 20.6g; carbohydrates 31.9g; fat 16.1g; cholesterol 57.3mg; sodium 764.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.