White Chili.

I love soup. And chili. It is so comforting. But this winter, we haven't really had soup weather many days & I think I am living in one of the few places in the US that isn't under attack by snow/ice/frigid temperatures. 

But yesterday, despite our warm & sunny day, I wanted something warm and comforting, that could simmer on the stove while I did other errands and chores. I pulled out this old recipe for White Chili from Pioneer Woman. Don't you love her recipes? I haven't made something of hers that I didn't like. 

And this chili was no exception. Although, for me, it wasn't so much of a chili as it was a soup. My finished product looked nothing like hers, but it still tasted really good. The recipe calls for 7-8 cups of chicken stock; I added 8. If you are wanting more of a chili, then I would suggest adding only 7. 

White Chili

The Pioneer Woman

3 Cups Cooked Chicken, shredded

1 whole Medium Onion, Diced

4 cloves Garlic, Minced

2 whole Cans Green Chilies, Chopped

1 pound Dried Great Northern Beans, Rinsed

8 cups Chicken Broth

1 whole Jalapeno, Sliced

1 1/2 Tbsp Ground Cumin

½ tsp Paprika

½ tsp Cayenne Pepper

Salt To Taste

White Pepper, To Taste

1 cup Whole Milk

2 Tbsp Masa (corn Flour) OR Cornmeal

Grated Monterey Jack, To Taste

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese, &

diced avocado.

Scrambled Egg Enchiladas with Black Bean Sauce.

Breakfast is one of my favorite meals to make. But during the week? It just doesn't happen. I look forward to Sundays, where we sleep in just a little bit and I can make and enjoy a good breakfast, without having to run out the door.

Most of my breakfast recipes are of the sweet variety, because I have found that good savory breakfasts recipes are harder to come by. So I am always on the lookout for them.

This recipe for Scrambled Egg Enchiladas with Black Bean Sauce seemed right up my alley - I love Mexican food and black beans are one of my very favorite things to eat.

The original recipe makes six (small) servings. Since there are only two of us, I adjusted things slightly, with my changes noted in parentheses in the recipe below.

Both my husband and I really liked these breakfast enchiladas. They filled us up, but I didn't feel so full after eating them (the lack of tons of cheese probably helped), like I often do when I have enchiladas. The one thing that was lacking though, was spice. The recipe calls for one chipotle pepper to be blended with the black beans to make the sauce, but I tasted zero spice in the finished dish. Next time, I will add two (or three!) chipotles, so the sauce really has a kick. But that, of course, is just personal preference, and if you have a low heat tolerance, stick with one.

Scrambled Egg Enchiladas with Black Bean Sauce

Prevention Magazine, Summer 2009

2 Tbsp vegetable oil, divided (extra virgin olive oil)

1/2 small onion, sliced 1/4 inch thick

2 cloves garlic, chopped

1 15 oz can black beans, with liquid

1 C water (1/2 C)

1 canned chipotle pepper in adobo sauce

1 1/2 tsp salt, divided

6 corn tortillas (5)

4 scallions, thinly sliced

7 large eggs (5)

3 oz Neufchatel cheese, cubed (cream cheese)

3/4 C shredded Mexican Chihuaha or Cheddar cheese (pre-shredded Mexican blend)

2 Tbsp chopped cilantro

Heat oven to 400 degrees.

Warm 1 Tbsp oil in large skillet over medium heat. Add onion. Cook until golden, about 7 minutes. Add garlic and cook 1 minute. Scoop into blender, leaving oil. Set pan aside. Puree onion and garlic with beans, water, chipotle pepper, and 3/4 tsp salt until smooth. Season with more salt, if desired.

Lay tortillas on baking sheet. Lightly coat both sides with oil. Bake until pliable, about 3 minutes. Remove, stack, and keep warm.

Return skillet to medium heat. Add 1 Tbsp oil and scallions. Cook until soft, 2 to 3 minutes. Whisk eggs and 3/4 tsp salt. Add to pan and stir every few seconds until eggs barely set. Remove from heat and stir in cream cheese.

Put 1/2 C sauce in a 11" x 7" (8" x 8") baking dish. Fill tortillas with eggs, roll up, and put in dish. Pour the rest of sauce over enchiladas, covering completely. Sprinkle with cheese and bake until hot, 10 to 12 minutes. Sprinkle with cilantro and serve.