White Chili

2 cans white beans (rinse well)

1 large onion, chopped

4 clov es garlic

1 4 oz can diced green chiles 

2 chicken breasts, cooked and shredded

1 tsp ground cumin (adjust to taste)

3 tsp dried oregano (flakes not ground)

1 16oz carton sour cream

1 c chicken broth

1 1/2 c cheddar cheese grated

In a large pot Saute the  chicken with the onion and garlic in a little olive oil.

Add the beans, chiles, spices, cheese and chicken stock.  Salt and pepper to taste.

Heat and simmer for 30 minutes. Add sour cream and heat through.

Serve:  Garnish with: chopped tomato, cilantro, tortilla chips, avacado

Recipe by Bille Grandy from the Ward Chili Cook off

Vegetarian Chili

Ingredients

2 tablespoons olive oil

½ cup onion

4 cloves garlic, minced

1 green bell pepper, diced

1 zucchini, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 15-ounce can pinto beans

1 15-ounce can black beans

1 15-ounce can garbanzo beans

1 15-ounce can tomato sauce

Grated cheddar cheese (optional)

Instructions

1.       Heat olive oil in saucepan.  Saute onion, garlic, green pepper, and zucchini for 5 minutes.

2.       Add remaining ingredients. Simmer for 30 minutes to combine flavors.

***This may be served over a bed of rice or a potato.

Recipe shared by: Kimberly A.

Southwest Pasta Salad

I adapted this recipe from the one found at OurBestBites

1 1/2 lb Fusilli, Rotini or Bow Tie Pasta (We used Trader Joe's organic Fusilli)
2-3 14oz cans black beans, drained and rinsed
6 roma tomatoes, diced or about 1 1/2 C or halved cherry tomatoes ( I love Trader Joe's Sugar Plum Tomatoes)
3 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions (we didn't add these in the salad that was served at the Visiting Teaching conference)
1 1/2 C frozen fresh corn
optional: 16 oz diced cooked chicken and/or 1 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes) (Lemon juice can me substituted if you really need it, but lime is best.)
1/4 C white wine or rice vinegar (I always use seasoned rice vinegar)
4-5 cloves garlic, roughly chopped (I use 5 tsp. of the jarred, minced garlic)
1 heaping Tbsp chili powder
2 heaping tsp cumin
1 heaping tsp coriander
1 heaping tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro (I use 4 cubes of the frozen cilantro from Trader Joe's, but that amount is a super-duper mild, almost unnoticeable cilantro flavor - it just blends in rather than stands out.)

Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.

Juice your limes.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact. (If you use the frozen cubes, then toss it in at the spices and vinegar stage.)

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. My family loves to eat it warm, but you can chill it for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 7 - 10 dinner servings or 14 - 20 side servings.

Green Chicken & Bean Soup

Ingredients:

• 1 large can Green Enchilada Sauce - (Las Palmas brand is good)
• 3-4 cups chicken broth
• 1-2 lbs chicken breasts
• 1lb great white northern beans, dried
• 1 cup diced onion (1 medium onion)
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt & Pepper to taste

Rinse and sort white beans and put into pressure cooker with water. Cover and cook in pressure cooker for about 45 minutes, or until beans are soft and tender. Drain and let cool while you cook the chicken and broth.
Empty the pressure cooker and saute diced onions at the bottom of the pot. Add the enchilada sauce, broth, and chicken breasts to the pot then cover and cook for about 30 min or until you can shred the chicken with a fork.
Shred chicken and return to pot. Place half of the beans into the food processor with some of the chicken broth and puree. Add bean puree and the remaining beans into the pot. Stir in spices and let simmer, uncovered, for about 15-20 minutes to let the flavors mix.