White Bean Chicken Chili – Week 10

Week 10 Submission ends midnight Tuesday, Nov 1st
Voting Starts Nov 2nd
see ‘rulebook’ for prizes and game strategy

Welcome to this Week’s Giveaway

Wow, can you believe it? Already ten weeks into college football season and it looks like some teams are heading into the locker room… I think some need to stay out and practice more while others need the much needed break.

now… with the weather cooling down a bit, snacks and dips are fine for starters, something to get the game day going but toward the final end of the day, I’m looking for something a little hardier. I thought of my Chicken Chili with just enough Latin seasoning to warm you up. Find it below, after you link in your own Game-Day recipe.

Congratulations to Jodie Mo with her winning recipe last week – Homemade Tater Chips… in Game-Day Week 9

OKAY fans, it’s time to share your recipes:

Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.

Game Week 10 Starts Oct 29th 2012 – ends midnight, Friday, Nov 4th
Week 10 Submission ends midnight Tuesday, Nov 1st – Voting Starts Nov 2nd


150px width below – 340px available in sidebar

This Week’s Game-Day Recipe fr0m my kitchen:

 White Bean & Roasted Chicken Chili

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below

8 oz turkey kielbasa sausage, diced

1 large onion, chopped

1 large bell pepper -green, red or yellow

1 jalapeño, minced

2 garlic pods, minced

4 cups chicken stock

1 1/2 to 2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground coriander seed

2 -15 oz cans Cannellini beans, drained & rinsed

1 -15 oz can Navy beans, drained & rinsed

2 cups fresh or frozen white kernel corn

1 -14.5 oz can diced tomatoes, with liquid

Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add
the onion, bell pepper, jalapeño and garlic. Sauté until onions are
clear. Stir in the cumin, oregano, chili powder and coriander. Add the
chicken stock and bring to a boil. Reduce heat to medium low and simmer
for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add
salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add
chicken and simmer on low for 10 minutes.


Purchase a deli roasted chicken for ease of cooking or roast one in the oven if you prefer.
If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.

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