This delicious and healthy chili tied for Honorable Mention/Fourth Place, summarily won the "Most Unique Chili" category and wrapped up the day tying for "Most Family Friendly Chili" in the neighborhood Chili Cook-Off this weekend.
Made by my friend and daily walking partner, Jennifer, it was the FIRST of the ten chilis we tasted, and started off the event perfectly with a light, delicious combination of traditional chili flavors in a hearty thick, ivory-colored stew. If I had to do it all over again I might have moved this one to the middle of the tastings just to break up the beefiness of all the next entries.
Jennifer's an avid cook-book reader and passionate cook, who possesses a heapin' of culinary talent and creativity in addition to being the mother of two very handsome boys, Grant and Luke, and wife to her funny, gregarious after-hours DJ husband, Terry. As if that weren't enough to keep one very energetic woman fully occupied, Jennifer also owns and operates her own very successful embroidery company, Fox Point Designs, and was gracious enough to embroider the neat black apron our First Place winner took home, which is pictured here, in Nicki's post about the Chili Cook-Off. Thanks Jen!
And thanks for this GREAT recipe:
JenJen's White Chicken Chili
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.