Today we have guests for supper, so I made two pots of chili, beginning with dry beans. One is a white chili, below, and the other is a traditional beef and red bean chili with lots of tomato and celery and peppers and chili seasoning.
WHITE BEAN CHICKEN CHILI
2 quarts chicken broth/stock
3 chicken thighs, skin removed
1 small bag dry navy beans
2 anaheim chili peppers, sliced into rounds, seeds removed
1 small onion, chopped
1-2 large cloves garlic, sliced
2 stalks celery, chopped
1/2 bell pepper, chopped
1 teaspoon coriander (mine is home-grown and home-ground)
2 teaspoons cumin
bouillon or salt to taste
Cook beans as directed on package, drain from soaking liquid but keep cooking liquid. Prepare chicken broth/stock ahead and cook chicken thighs in it. Combine beans and their liquid with stock and chicken, and then add chopped vegetables and seasonings and simmer until nicely done. Better the next day. This was a little runnier than I would like.
Verdict--Excellent. This seems like more a white bean and chicken soup than a "chili," but I enjoyed it. There is more chicken in it than I would normally make for myself, but we had company. Probably won't have any animal products tomorrow to be sure the three ounces or so here doesn't become a habit.
TODAY'S MENU
Breakfast--Smoothie of frozen honeydew and blackberries, fresh pineapple and a bit of its juice, two handsful of fresh spinach, flax seed meal, and water to blend.
Lunch--Tasty Bite Multigrain Pilaf (see yesterday's post--same amount today) with shredded carrot, chopped red and green bell pepper, green onion, and lite raspberry vinaigrette dressing; later a pear and a small cup of raisins, cashews, and dried apricots
Snack--Apple
Supper--WHITE BEAN CHICKEN CHILI with tomatoes, onions, and salsa for toppings; orange, carrots; very small slice chocolate chip pound cake with decaf coffee
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I'd love to know what you think of these or if you have suggestions for improvements!