Tuesday, March 8, 2011

Do-Over-Dinner: Chicken & White Bean Chili

{photo via here}

My in-laws gave me two really great cookbooks for Christmas. One is all about soups. The other is a cookbook which uses Trader's Joes products. The book is called The Cooking with Trader Joe's Cookbook: Dinner's Done! -- and I highly recommend that you snag yourself a copy. Although all the recipes have something that is purchased from Trader Joe's - I believe you can find a substitute for most of those products if you don't happen to live near a Trader Joes.

I made this recipe - called White Lightning Chili in the book - last night. It won Do-Over status - and that is really great news because it is not only super easy, but super yummy. I've adapted this a tiny bit.

Chicken & White Bean Chili

What You Need:
About a pound of diced, cooked chicken. (You can buy "Just Chicken" in this format at TJ's - but I just baked thinly sliced boneless chicken breasts and chopped myself.)
A cups of chicken broth. I am a huge fan of Better than Bouillion 
1 1-lb container of Just Chicken (or 4 cups of cooked and shredded chicken) cut into bite size chunks
2 cups chicken broth
1/2 cup quinoa, rinsed
1 15-oz can White Kidney Beans (Cannellini Beans), drained and rinsed
1 15-oz can Pinto Beans, drained and rinsed
1 13.75-oz jar Corn and Chile Salsa
Optional: Shredded cheese and plain Greek yogurt for garnish

How to Make:
1.) Pour the broth into a medium or large pot.  Add the quinoa (make sure quinoa is rinsed and drained).  Bring to a boil.
2.) Add the remaining ingredients (making sure beans are rinsed and drained) and return to a boil.  Lower heat, cover, and simmer for 20-25 minutes or until most of the liquid is absorbed.
3.) Serve in bowls, topping with shredded cheese and a dollop of plain Greek yogurt, if desired.

Serves 8

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