Mother nature had a little moment there where she was giving us some warm weather. But finally today in Philadelphia we have some fall weather. I am going to be doing a demo this Sunday, October 13th, 2013 from 3 to 6pm at William Sonoma, 200 South Broad St # M6 Philadelphia, PA 19102. I will be preparing some delicious White Bean Chicken Chili, and don’t worry my vegetarian and vegan friends, I will be making one especially for you as well. I hope you can join me. I will also be showing you how to create some fun ways to serve the dish for friends and family. We need all of the food crafting ideas now since the holidays are fast approaching. Below is the recipe for those of you that are not be able to attend. I hope you give it a try. Enjoy!
1 small rotisserie chicken or about 2 cups of pre cooked chicken (vegan meat or tofu)
Salt & Pepper, to taste
2 Tablespoons of Extra Virgin Olive Oil
1 medium onion, chopped
4 garlic cloves, minced
1 can of green chilies, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon of smoked paprika
1 teaspoon of chili powder
4 cans (15 ounces each) cannellini beans, rinsed and drained
5-6 cups chicken broth or Vegetable broth
Sour cream and minced fresh parsley, optional
Shred rotisserie chicken in a medium bowl and place to the side . In a large pot over medium heat, add olive oil, onions chilies and garlic cook for about 1 to 2 minutes. Add shredded chicken and stir. Cook for about 3 minutes and begin to add seasonings; cook 2 minutes longer. Now add chicken broth and stir.
Cover and cook on low for 1 1/2 hours . Stir before serving. Garnish with sour cream and parsley if desired. Even add some hot sauce or cheese if you would like.