Wednesday, November 07, 2012

What's for Dinner?

{photo by Jenny Bischoff}

White and Green Chili
Better Homes and Gardens
Serves 6

This is another tried and true dinner at our house. The recipe instructions are for a crock pot, but I often make this right on the stove, and just simmer for about 30 minutes once everything is in the pot. You can also use dried beans in the crock pot if you let it cook all day on low. My favorite way to eat this chili is with corn chips, as shown in the photo. It’s also wonderful over baked potatoes or served with cornbread. Add a salad or veggie, and you’ve got a comforting, hearty, complete meal. 

1 ½  pounds lean ground pork or turkey
1 cup chopped onion
2 15-ounce cans Great Northern Beans (or any white beans),
   rinsed and drained
1 16-ounce jar green salsa (I like Trader Joe’s Salsa Verde)
1 14-ounce can chicken broth
1 ½ teaspoons ground cumin
2 Tablespoons snipped fresh cilantro
1/3 cup sour cream (optional)
shredded cheddar cheese (optional)

In a large skillet, cook ground pork/turkey and onion over medium heat until meat is brown and onion is tender.  Drain off fat.  Transfer meat mixture to a crock-pot.  Stir in beans, salsa, broth, and cumin.  Cover and cook on low for 7 to 8 hours or on high for 3 ½ to 4 hours.  Stir in the 2 tablespoons cilantro.  If desired, top each serving with sour cream and cilantro.

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