Spicy White Chicken Chili

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!
Spicy White Chicken ChiliI 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

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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.

Peach BBQ Beans

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.
peach-bbq-beansIf 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.

Peach BBQ Beans

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12 -14 servings

Ingredients

Instructions

  • 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.

Georgia Caviar

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.
Georgia CaviarI 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.

Georgia Caviar

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -12 servings

Ingredients

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

Instructions

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.