White Bean Chicken Chili - Week 10

Week 10 Submission ends midnight Tuesday, Nov 1st
Voting Starts Nov 2nd
see 'rulebook' for prizes and game strategy
Welcome to this Week's Giveaway

Wow, can you believe it? Already ten weeks into college football season and it looks like some teams are heading into the locker room... I think some need to stay out and practice more while others need the much needed break.

now... with the weather cooling down a bit, snacks and dips are fine for starters, something to get the game day going but toward the final end of the day, I'm looking for something a little hardier. I thought of my Chicken Chili with just enough Latin seasoning to warm you up. Find it below, after you link in your own Game-Day recipe.

Congratulations to Jodie Mo with her winning recipe last week - Homemade Tater Chips... in Game-Day Week 9

OKAY fans, it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.

Game Week 10 Starts Oct 29th 2012 - ends midnight, Friday, Nov 4th
Week 10 Submission ends midnight Tuesday, Nov 1st - Voting Starts Nov 2nd

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This Week's Game-Day Recipe fr0m my kitchen:

 White Bean & Roasted Chicken Chili

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below
8 oz turkey kielbasa sausage, diced
1 large onion, chopped
1 large bell pepper -green, red or yellow
1 jalapeño, minced
2 garlic pods, minced
4 cups chicken stock
1 1/2 to 2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander seed
2 -15 oz cans Cannellini beans, drained & rinsed
1 -15 oz can Navy beans, drained & rinsed
2 cups fresh or frozen white kernel corn
1 -14.5 oz can diced tomatoes, with liquid
Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion, bell pepper, jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.

Purchase a deli roasted chicken for ease of cooking or roast one in the oven if you prefer.
If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.


  1. Love the roasted chicken chili Drick! great photo too.

  2. I love white chili! This one looks delicious as usual.

  3. This Chicken Chili looks out of this world! Perfect for this unseasonably cold day. Wish I had a big bowl right now!

  4. I love a good White Chili. I wish Mr. B liked as much as I do, therefore, I don't make it very often. I will have to try your recipe and just stash some in the freezer for me!

  5. I adore chicken chili, but I've never added sausage. Leave it to you to make my favorite chili even better! My son's team is headed to the playoffs. He's the head coach, so you can image how proud we are. Can't wait to see them go all the way. (Thinking positively.) :)

  6. Great white chili, Drick. Looks packed with flavor.

    Thanks for hosting! Always fun to link up with this party. I look forward to it every week.

  7. Thanks for linking with my potluck too!

  8. We have the perfect chill in the air today and this is what should be for dinner! One of my favoites beans is white.


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