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There’s more to enjoy with TWO new recipes for chili! Enjoy the classic version or get spicy with white chicken chili!
CLASSIC CHILI
Prep Time: 5 – 10 minutes
Cook Time: 35 – 45 minutes
Total Time: 40 – 55 minutes
Yields: 6 – 8 servings
Ingredients:
2 TBSP olive oil (Aisle 5)
1 white onion, diced (Produce)
1 green bell pepper, diced (Produce)
2 TBSP minced garlic (Produce)
6oz. can tomato paste (Aisle 3)
2 pounds ground round (Meat)
2 TBSP chili powder (Aisle 5)
1 tsp. paprika (Aisle 5)
¾ tsp. garlic powder (Aisle 5)
¾ tsp. onion powder (Aisle 5)
¼ tsp. ground cumin (Aisle 5)
14.5oz. can fire roasted tomatoes (Aisle 3)
14.5oz. can chili beans (Aisle 3)
28oz. can crushed tomatoes (Aisle 3)
Shredded cheddar cheese, for serving (Dairy)
Diced red onion, for serving (Produce)
Sour cream, for serving (Dairy)
Oyster or saltine crackers, for serving (Aisle 7)
Directions:
Preheat a large cast iron Dutch oven over medium-high heat. Add oil, followed by onion and bell pepper. Stir to coat and cook until vegetables begin to soften, about three minutes. Add garlic and salt to taste, cooking until fragrant, about one more minute. Add tomato paste, stirring to coat. Add ground round and stir well to combine. Cook until beef is browned, about 10 minutes. Add seasoning, both cans of tomatoes, and beans. Stir to combine. Cover and let simmer for 15 minutes. Taste and adjust seasonings as necessary. Serve with shredded cheddar cheese, diced onion, sour cream, and crackers.
WHITE CHICKEN CHILI
Prep Time: 5 – 10 minutes
Cook Time: 25 – 30 minutes
Total Time: 30 – 40 minutes
Yields: 6 – 8 servings
Ingredients:
2 TBSP olive oil
½ white onion, diced (Produce)
1 Anaheim or Poblano pepper, seeded and diced (Produce)
1 TBSP minced garlic (Produce)
1 can diced tomatoes with green chiles (Aisle 3)
Salt, to taste (Aisle 5)
1 tsp. cumin (Aisle 5)
¾ tsp. ground coriander (Aisle 5)
¼ tsp. garlic powder (Aisle 5)
¼ tsp. onion powder (Aisle 5)
¼ tsp. paprika (Aisle 5)
1 ½ TBSP corn starch (Aisle 5)
3 cups shredded rotisserie chicken (Deli)
1 cup heavy cream (Dairy)
32 oz. chicken stock (Aisle 4)
1 can cannellini beans (Aisle 3)
Sliced jalapeños, for serving (Produce)
Shredded Monterrey Jack or Pepper Jack Cheese, for serving (Dairy)
Crush tortilla chips, for serving (Aisle 14)
Sliced avocados, for serving (Produce)
Cilantro, for serving (Produce)
Fresh lime wedges, for serving (Produce)
Directions:
Preheat a large cast iron Dutch oven over medium heat. Add oil, followed by onion and pepper. Stir to coat and cook until vegetables begin to soften, about three minutes. Add garlic, cooking until fragrant, about one more minute. Add tomatoes and chiles. Stir in salt and remaining seasonings, cook, stirring occasionally, until liquid has reduced. Add chicken and corn starch, stirring to be sure the corn starch is incorporated. Stir in cream and chicken stock. Bring chili to a simmer and cook until thickened, about 10 – 15 minutes. Finally, stir in beans and heat through. Serve with sliced jalapenos, cheese, tortilla chips, avocados, cilantro, and a squeeze of fresh lime, if desired.