White Bean Chicken Chili

I love trying new recipes and have found that one of the best sources for them is on Epicurious.com.  Here is a recipe we  tried out,  it was a big hit with my kids they seemed to like this much more that regular chili. .

2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

Great Summer Salad Recipe..

I found this recipe on http://www.epicurious.com/ I love this salad and love their website.  This is a great summer  salad to take to a BBQ!    Hope you like it too!

Black Bean and Rice Salad

Bon Appétit
August 1991

Yield: Serves 12


2 14 1/2-ounce cans chicken broth

1/2 cup water

1 1-pound package long-grain rice

2 bay leaves

2 15-ounce cans black beans, drained, rinsed

2 red bell peppers, diced

1 green bell pepper, diced

1 medium red onion, diced

1 medium bunch fresh cilantro, chopped

1/2 cup olive oil

3 tablespoons orange juice

2 tablespoons red wine vinegar

2 teaspoons ground cumin

1 teaspoon chili powder

Lettuce leaves

Fresh cilantro sprigs


Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Black-Bean-and-Rice-Salad-2369#ixzz0ttK1TbsX