Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done!
I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.
Also try my 6 bean chili. Because more beans is more better.
Spicy White Chicken Chili
Servings 8 servings
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 5 cloves garlic minced
- 1 tablespoon cumin optional, or use less if you wish
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1 tablespoon chipotle powder
- Kosher salt and freshly ground black pepper to taste
- 2 poblanos roasted, stems and seeds removed, chopped
- 1 jalapeno roasted, stems and seeds removed, minced
- 2 cans chopped roasted green chiles
- 1/4 cup chopped fresh cilantro
- 4 cups chicken broth divided
- 3 cups cooked chicken chopped or shredded
- 1 lime juiced and zested
- 3 15 ounce cans cannelini beans, rinsed and drained
- Your favorite toppings shredded cheese, tortilla strips, sour cream, etc
Heat oil in large Dutch or pot over medium-high heat.
Add onion and cook for 5 minutes.
Add the garlic and cook for another minute.
Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
Add the beans and cook another 15 minutes, adding more broth if necessary.
Serve with desired toppings.
Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious.
If peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches, one batch of these beans and one batch of apple BBQ beans and amaze all of the guests at your next (big!) party.
Also try my smokehouse beans.
Peach BBQ Beans
Servings 12 -14 servings
Preheat oven to 325 F.
Heat a large skillet over medium-high heat.
Add the bacon and cook, stirring constantly, until the bacon starts to crisp.
Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Do not remove any fat in the skillet.
Add the bell pepper and onion to the skillet and cook until softened, stirring often, 5-6 minutes.
Place all ingredients into a very large bowl and stir to combine well.
Spray a 9" x 13" baking dish with non-stick spray. Pour in the bean mixture and spread out evenly.
Bake for 1 hour or until bubbly hot. Note: If your pan is full to the brim, you might want to place a large baking dish on the oven rack below to catch any drippings that might flow over the side.
Let cool slightly before serving.
A salad doesn’t have to be complicated to be great. A few fresh ingredients, a few canned, with a great dressing, and you have a big batch of colorful salad that is sure to impress at your next family gathering. This Georgia caviar (sounds fancier than ‘some beans with pepper and onion and black-eyed-peas salad’) has a great crispy fresh crunch, sweetness from corn, and that great black-eyed pea flavor.
I grew up on black-eyed peas and I still love them. My dad is (apparently) required to have them at every meal. He grew up on them too.
I can’t say any more about this Georgia caviar. I just keep looking at the picture and thinking, ‘dang, that was a great salad’. It really was. So refreshing.
Also try my Cowboy caviar, Buffalo Cowboy caviar and summer corn salad recipes.
Servings 8 -12 servings
For the dressing
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
For the salad
- 3 15 ounce cans black-eyed peas, rinsed, drained
- 1 15 ounce can sweet corn, rinsed, drained
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 1 medium sweet onion chopped
- Salt and pepper to taste
For the dressing
Place sugar and vinegar in a small saucepan over medium heat.
Stir until the sugar is dissolved.
Remove from heat and whisk in the oil.
For the salad
Combine all ingredients except the salt and pepper in a large bowl.
Drizzle with the dressing and mix well.
Season with salt and pepper, to taste.
Refrigerate for at least one hour before serving.
I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans. I make this 7 bean salad (which makes a big batch) and keep it on hand for days and days. It’ll keep up to two weeks, so it makes the perfect side dish for an easy lunch. Just toss some burgers or dogs on the grill and serve them up with this great salad.
This salad is also the perfect way to use up any old cans of beans you might have in the back of the pantry. I usually stock up on canned beans before winter (they are perfect to have on hand in case of emergencies), and try to use them by the end of the following year. You can use just about any beans (or peas) that you have on hand in this salad. My scaled-back bean salad recipe is similar to this 7-bean salad but is a little easier to make. Give it a try too!
7 Bean Salad
Servings 12 -18 servings
- 2 cans cut green beans
- 1 can wax beans
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 can pinto beans
- 1 can black eyed peas
- 1 can navy beans
- 1 medium red onion diced
- 1/2 medium green bell pepper diced
- 3/4 cup sugar
- 3/4 cup white or red wine vinegar
- 1/2 cup vegetable oil
- 1 1/4 teaspoon plus more kosher salt
- 1/2 teaspoon plus more freshly ground black pepper
Rinse all of the beans and drain well. place into a large bowl.
Combine the dressing ingredients and stir until the sugar dissolves. Add to the beans and toss to coat. Season with more salt and pepper as needed.
Refrigerate for 12 hours before serving. Check seasoning again.
It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup.
These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.
Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.
Also try my slow-cooked lima beans.
Cuban Black Beans
Servings 12 -15 servings
- 2 pounds dried black beans
- 2 medium Spanish onions divided
- 2 large green bell peppers divided
- 8 cloves garlic divided
- 6 dried bay leaves divided
- 2 teaspoons ground cumin divided
- Kosher salt and fresh ground black pepper
- Olive oil
- 1 teaspoon apple cider vinegar
The next day
Add one onion, quartered.
Add one pepper, quartered.
Add 4 cloves garlic, minced
Add 3 bay leaves.
Add 1 teaspoon of salt and 1 teaspoon pepper.
Add 1 1/2 tablespoons of oil.
Add 1 teaspoon of cumin.
Add enough water to again cover the beans by an inch.
Bring to a boil and let boil for 5 minutes.
Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren't mushy, checking the water level on occasion.
Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.
I’m a big fan of vinegar-based vegetable salads. They’re easy to make and great tasting. I like mine to have a little crunch in them. Of course, fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.
You can leave out the red bell pepper, or substitute jarred roasted red bell pepper. And frozen (but then thawed) pearl onions could be substituted for the sweet onion. Pretty much anything can be added to this marinated vegetable salad.
Also try my wild rice and pineapple salad.
Marinated Vegetable Salad
- 1 cup red wine vinegar
- 1 cup sugar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1 pound frozen cut green beans defrosted and drained
- 1 pound frozen green peas defrosted and drained
- 4 stalks celery chopped
- 1 2-ounce jar chopped pimientos, undrained
- 1 medium sweet onion sliced thin
- 1 red bell pepper seeded, chopped
Add the vinegar to a medium saucepan and bring to a boil. Whisk in the sugar until dissolved.
Remove from heat and whisk in the oil and salt. Let cool completely.
Place beans, peas, celery, pimentos, onions, and bell pepper to a large bowl.
Pour the vinegar mixture over top of the vegetables.
Cover and refrigerate for 24 hours.
I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad. The pickle sauce is so tasty, a combination of sweet and vinegar. I could probably just sit down and drink a glass of it by itself. The sauce is what makes this 4-bean salad something special.
If I’d leave out the peppadew peppers this would be an above-average salad, and I’d be happy to take it to any family picnic or get-together. But, with the peppadew peppers it becomes something that everyone will talk about. They bring just the right amount of heat. They’re my new most-favorite thing. Perfect on hamburgers, hot dogs, in salads, on sandwiches, you name it.
If you can’t find peppadews, use the hot and sweet cherry peppers you can find at Trader Joe’s. If you don’t have a Trader Joe’s nearby, you can substitute chopped roasted red pepper, but you’ll want to add a spicy hot sauce to add some kick. This 4-bean salad needs some kick.
- 1/3 cup red wine vinegar
- 4 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup green onions sliced
- 3/4 cup red onions finely diced
- 1/4 cup peppadew peppers finely diced
- 1/2 teaspoon sea salt
- 3 tablespoons honey
- 1 12 ounce can white beans, rinsed, drained
- 1 12 ounce can chick peas, rinsed, drained
- 1 12 ounce can pinto beans, rinsed, drained
- 1 12 ounce can black beans, rinsed, drained
- Black pepper to taste
Gently mix all ingredients together. Cover and refrigerate at least one hour.
Toss lightly before serving.
Note: This salad is even better the next day.