E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tennessee White Chili Mike Gonce | September 7, 2016 This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread. Level Beginner Prep Time 5-8 minutes Cook Time 30 minutes Serves 6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients 1 tablespoon canola oil 1 cup chopped onion 1 teaspoon minced garlic 1 ½ pounds cooked chicken breasts, cut into small cubes 3 , 15-ounce cans Great Northern beans (do not drain) 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro 2 teaspoons ground cumin ¼ teaspoon salt ¼ teaspoon cayenne pepper Chicken broth (optional) Shredded monterey jack cheese and crushed tortilla chips for garnish Directions Heat the oil in a 5 Quart Dutch Oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer. Serve the chili in bowls sprinkled with the cheese and crushed tortillas. Contributed By: Mike Gonce Mike Gonce is a local South Pittsburg resident, a friend of Lodge, and a contributor to A Skillet Full and The Lodge Cast Iron Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tennessee White Chili Mike Gonce | September 7, 2016 This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread. Level Beginner Prep Time 5-8 minutes Cook Time 30 minutes Serves 6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients 1 tablespoon canola oil 1 cup chopped onion 1 teaspoon minced garlic 1 ½ pounds cooked chicken breasts, cut into small cubes 3 , 15-ounce cans Great Northern beans (do not drain) 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro 2 teaspoons ground cumin ¼ teaspoon salt ¼ teaspoon cayenne pepper Chicken broth (optional) Shredded monterey jack cheese and crushed tortilla chips for garnish Directions Heat the oil in a 5 Quart Dutch Oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer. Serve the chili in bowls sprinkled with the cheese and crushed tortillas. Contributed By: Mike Gonce Mike Gonce is a local South Pittsburg resident, a friend of Lodge, and a contributor to A Skillet Full and The Lodge Cast Iron Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
