Candy Corn White Chili Recipes

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Steps:

• 1. In a large pot over high heat, sweat the onions in the olive oil until beginning to soften.
• 2. Add the ground turkey and the minced garlic, and continue to stir until the meat loses its pink color.
• 3. Stir in the drained hominy, the green chilies, HALF of the chicken broth, and the cumin and salt. (The salt may be replaced with chicken bouillon powder for more flavor.) Bring to a boil, then cover and reduce the heat to medium-low. Simmer 10 minutes. Note: Hominy is a starchy corn product used in Southern cooking (it's the basis for grits) and in Hispanic cuisine. Find it near the canned corn or on the Hispanic foods aisle.
• 4. Stir in the diced* sweet potato, re-cover, and continue to simmer another ten minutes. *half-inch cubes
• 5. Add more broth if too dry, or stir in some corn meal if too soupy. Stir in the drained beans and the yellow bell pepper and simmer until heated through (these are saved to last so they won't get too mushy.)
• 6. Serve in bowls, topped with sliced hot pepper if desired, and with crusty French bread on the side. Go light the Jack-o'-lantern, and then enjoy!

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.