White Chicken Chili - in the microwave!

Source: The Pampered Chef (original recipe here.)

Easy, delicious, and hard to believe it can be done in the microwave. A popular demonstration at shows when I was a Pampered Chef consultant.

MICROWAVE WHITE CHICKEN CHILI

Ingredients:
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2   poblano peppers
1 medium onion
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Directions:

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield:
8 cups,
8 servings of 1 cup

Nutrients per serving:
Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook's Tips:

• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt
• Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. 
• Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

South Beach Chock-full-of-Veggies Chili

This is a delicious and healthy chili.

Instead of canned tomatoes I prefer using five on-the-vine tomatoes.

It would also be great with added ground chili or beef.

Go heavy on the spices - LOTS of chili powder, and consider adding cayenne.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 bell peppers, chopped
• 1 1/2 cups mushrooms, chopped
• 1 large onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 (15 ounce) cans pinto beans
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes

Directions:

1. 1
   In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
2. 2
   Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

Vino Volo

At the end of a recent trip to Boston, my fellow travelers and I stopped at Vino Volo in Logan airport for a quick sip and bite.

Everything was delicious. I was envious of my coworkers' marcona almonds... perfectly sweet, salty, and seasoned with rosemary. But when my food arrived, the envy quickly dissolved into food bliss.

The chickpea & chorizo chili was mouthwatering, and the brie & prosciutto sandwich with fig jam made me feel like I had taken a quick jaunt to wine country. I think I could recreate the sandwich fairly easily, not so sure about the chili... but maybe with a little practice.