White Bean and Chicken Chili with Green Chile Sour Cream
this recipe makes a huge batch of chili—make sure to use a large pot
2 cups onion, diced
4 cloves garlic, minced
¼ cup olive oil
1 large red pepper, diced
1 large green pepper, diced
4 large chicken breasts, cut into ½ inch dice
¼ all purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
4-15 oz cans cannellini beans
9 cups chicken broth, divided
2-4.25 oz cans diced green chiles
1-15 oz can navy beans
2 cups corn kernels
2 cups shredded Monterey jack cheese
¼-1/2 cup freshly chopped cilantro, to taste
Hot sauce to taste
Additional salt & pepper to taste
In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken.
Before serving, stir in Monterey jack cheese and chopped cilantro.
Green Chile Sour Cream
1-8oz container sour cream
1-4.25 oz can diced green chiles-do not drain
Juice of one lime
Salt & Pepper to taste
Combine all ingredients. Refrigerate until ready to use
Double Coconut Shortbread Bars
2 cups all purpose flour
½ cup confectioner’s sugar
1 cup cold butter, cut into small cubes
1 cup toasted coconut, divided
2-8 oz packages cream cheese, at room temperature
2/3 cup coconut milk
1-14 oz can sweetened condensed milk
2 large egg yolks
2 teaspoons coconut extract
Preheat oven to 350 degrees. Lightly spray a 9” x 13” baking dish with cooking spray and set aside. In the bowl of a food processor or with a fork, combine flour, confectioner’s sugar and cubed butter until a fine crumb forms. Reserve ½ of mixture and set aside. Stir in ½ cup toasted coconut and press crust into prepared pan.
In a separate small bowl, stir together reserved crust mixture and reserved coconut and set aside.
Bake crust in preheated oven for 18-20 minutes until crust is set and edges are lightly browned.
In the meantime, prepared the filling. In the bowl of a food processor or with an electric mixer, beat together cream cheese, coconut milk, sweetened condensed milk, egg yolks and coconut extract until smooth until smooth. Pour mixture over hot partially cooked crust and sprinkle with reserved crust and coconut mixture.
Bake for 25-30 minutes until center is set and edges are lightly caramel brown. Allow to cool completely before cutting. Enjoy!