More Food to Share

Another meal I made to take to my grandmother…easy to double, easy to freeze, easy to make, easy to share.  Really, you should have this in your repertoire.

Chicken Chili

This is so quick to make, I didn’t even have time to take any proper photos.  Somehow I managed to click some shots as I was packaging it up…but you’ll still be able to see its deliciousness, I have faith.

This recipe is adapted from a Pampered Chef recipe.  I’ve made it roughly four hundred and thirty-two times. Toss some corn bread in the oven and dinner is both simple and yummy.

White Chicken Chili – adapted from The Pampered Chef

3 heads of garlic (roughly 48 cloves)**


3 TB olive oil

2 poblano peppers, finely chopped

1 onion, diced

1 1/2 pounds boneless, skinless chicken thighs, diced

2 TB southwest seasoning blend*

2 cans (15.5 oz) Great White Northern beans, drained

1 jar (16 oz) salsa verde

Slice off 1/4 inch of the pointed top of the garlic heads, exposing the cloves. Place the heads in a microwave safe bowl.  Sprinkle with 1/4 teas. salt and 2 TB oil. Microwave, covered, on high for about 3 minutes – until garlic is soft. Set aside to cool.

Heat remaining oil in large skillet or Dutch oven.  Saute onions and peppers in oil over medium heat until soft.  Add seasoning blend. Cook for a minute until seasoning is well blended.  Add chicken and saute until no longer pink.

Meanwhile, squeeze the cooled garlic into the bowl. Discard skins. Mash with a fork or with one of my favorite tools. Add beans and salsa to garlic and mix well. Add to chicken mixture and heat through. You can thin with some chicken broth if you prefer.  (If you like a little more heat, add diced jalapenos to this, too.)

We serve this with grated cheese and sour cream and tortilla chips. A squeeze of lime would be nice, too. Some cilantro maybe. It’s up to you.

** I know, I know, you are thinking “THREE heads of garlic?”  Sounds like a lot?  It’s not really – very subtle because it is cooked.  Come on, really?  Such a thing as too much garlic?  No way.

* If you don’t have a southwest seasoning blend, you can substitute the taco seasoning powder.

So go ahead: make a vat of it.  Eat some. Fill your freezer. Make friends.


4 thoughts on “More Food to Share

  1. Selena Shelley

    This turned out so good!!! We made it last week (thanks for the pointers on how to cook the garlic sans microwave) and will definitely make it again… Yum.

    1. gatheraroundthetable

      Yeah! I’m glad you liked it. It freezes well, too, so you can make big batches if that’s easier. Thanks for letting me know!

  2. Jennifer Rieck

    I love Chicken Chili and make it quite often. My recipe is a little different than yours.

    Would like to taste yours to compare.

    Thanks for sharing!

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