White Bean Chick’n Chili

This recipe was developed by Chefs Anita, Carolyn, Patty and Maria at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 4
Serving size: 2 cups

Ingredients

1 Tablespoon Extra virgin olive oil
1/2 Vidalia onion, finely chopped
2 Celery ribs, finely chopped
1/2 Yellow bell pepper, seeds removed and chopped
1/2 Jalapeno pepper, seeds removed and chopped
2 ½ cloves Garlic, minced
30 ounces Great northern white beans, drained and rinsed well
2 Cups Vegetable broth
3-5 cups Water
1 ½ Tablespoons Cumin
½ Tablespoon Ground sea salt
½ Teaspoon Dried ground oregano
½ teaspoon Dried ground sage
½ Teaspoon Dried ground parsley
¼ Teaspoon White pepper
8 Ounces Tofurky Chick’n
1 Tablespoon Cornmeal
6 Tablespoons Water
½ cup Tortilla chips, crushed
¼ cup Cilantro, chopped

Preparation

1. Heat oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften, approximately 5 minutes.
2. Add the chicken, bell pepper, and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
3. Add the garlic and cook for 2 minutes. Add the beans, cumin, oregano, sage, parsley, and white pepper and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
4. Add the broth and water and stir until combined. Bring to a boil, then reduce the heat to low. Simmer for approximately 2 ½ hours, or until the liquid reduces and the chili thickens. Stir every 15 to 20 minutes to avoid scorching.
5. Mix the cornmeal and 6 tablespoons of water together until smooth. Add to chili with salt and pepper to taste, stir well. Cook for another 15 minutes. Add the crushed tortilla chips to help thicken. Add cilantro and stir. Serve hot.