<strong>Chicken and White Bean Chili - September 30, 2005</strong>
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Chicken and White Bean Chili - September 30, 2005

Executive Chef Larry Walker - Hilton Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:

  • 108 Oz. Navy Beans (canned), do not drain off liquid

  • 1 Lb. Chicken (cooked & diced)

  • 4 Red Peppers (diced)

  • 2 Tbsp. Garlic (minced)

  • 1/2 Stick Butter

  • 2 Lg. Onions (diced)

  • 4 Cups Chicken Broth

  • 2 Oz. Chili Powder

  • 2 Oz. Ground Cumin

  • 1 Tbsp. Salt

  • 2 Oz. Black Pepper

  • 1 Oz. Tobasco

  • 2 Cups Monterey Jack Cheese (shredded)

  • 2 Cups Sour Cream

  • 2 Oz. Cilantro (chopped)
Directions:

  1. Add butter to stock pot and allow to melt.

  2. Add the peppers, onions and garlic.

  3. saute' for approximately 3 minutes

  4. Add the beans, including the liquid in the cans, the chicken stock and chicken to the stock pot and simmer for 10 minutes.

  5. Add the rest of the seasonings and simmer an additional 20 minutes.

  6. When serving, add the jack cheese, sour cream and cilantro.


Yields: 24 - 8 oz. Servings

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