Name: White Chili
Ingredients: 1 large onion, chopped; 1 whole red pepper, chopped; 3 cloves garlic, minced; 2 tablespoon olive oil; 1 cup cooked chicken, or turkey, cut in bite-sized pieces; 9 ounce green chiles, chopped; 2 tablespoon ground cumin; 2 teaspoon oregano; 1/4 teaspoon chili powder; 1/4 teaspoon hot pepper sauce; 1/4 teaspoon white pepper; 15 ounce chicken broth, 1 can; 1 cup cooking sherry; 15 canned white hominy, drained; 15 ounce canned black-eyed peas, drained; 15 ounce canned great northern beans, 1 can; 22 ounce canned white corn, drained; 4 tablespoon fresh chopped cilantro or parsley; grated jack cheese (optional)

White Chili

Cooking MethodSlow Cooker

Ingredients

1 large onion, chopped
1 whole red pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup cooked chicken, or turkey, cut in bite-sized pieces
9 ounces green chiles, chopped
2 tablespoons ground cumin
2 teaspoons oregano
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon white pepper
15 ounces chicken broth, 1 can
1 cup cooking sherry
15 canned white hominy, drained
15 ounces canned black-eyed peas, drained
15 ounces canned great northern beans, 1 can
22 ounces canned white corn, drained
4 tablespoons fresh chopped cilantro or parsley
grated jack cheese (optional)

Instructions

In large pot, saute onion, garlic and red pepper in olive oil until translucent. Add poultry, chili and seasonings (except for fresh cilantro/parsley); saute a few more moments. Mash white northern beans in a food processor with chicken broth. Transfer mixture to pot and add sherry, drained hominy, drained corn, and drained black-eyed peas. Stir. Simmer for about an hour, stirring occasionally., or transfer to slow cooker and simmer for 8 hours on low setting. Add parsley/cilantro, simmer 5 minutes. Adjust seasonings to taste. Serve with grated cheese garnish.