White Chicken Chili.

From: https://thewholecook.com/slow-cooker-white-chicken-chili/

INGREDIENTS 

2 lbs chicken breasts or thighs, boneless and skinless

1 medium white or yellow onion, diced

32 oz chicken stock or broth

30 oz canned yellow corn

30 oz canned white canellini beans

4.5 oz canned chopped green chiles

1 cup unsweetened canned coconut milk, full fat (not lite)

2 tsp chili powder

2 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

INSTRUCTIONS

Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You'll know it's done when chicken shreds easily with a fork.

Shred chicken and place back in the chili.

Make sure you stir the canned coconut milk before using because it will separate in the can.

Do not use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you’ll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat)

Corn: Canned yellow corn is perfect in this chili. No need to drain it unless you just want a thicker consistency. If you’re wanting a thicker chili then feel free to drain your corn and beans. The liquid adds more flavor. 

Cannellini beans are also known as white kidney beans. They hold up well when cooked. White northern beans are a good substitute although they tend to break down faster if cooked for a long time.

Chopped green chiles: The diced green chiles add some heat to this dish but it remains fairly mild overall. To increase the heat you can use two cans instead of one.

Top it with chopped fresh cilantro, cheese, sour cream, avocado, tortilla chips, and/or homemade croutons. 

 

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH COOKED CHICKEN)

This is a great soup to make with leftover cooked chicken or store-bought rotisserie chicken! It will be done in just 15 to 20 minutes!

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Simmer on medium-high to medium heat until chicken is done.

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH UNCOOKED CHICKEN)

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Crank up the heat to bring it to a quick boil. Then drop the heat to medium or medium-low and let it all simmer until chicken is done.

Three Sisters Stew

Originally from:

https://www.vegkitchen.com/three-sisters-stew/#recipe

Ingredients

1 large butternut squash or sugar pumpkin, about 2 pounds; or use pre-cut squash

2 tablespoons olive oil

1 onion medium, chopped

3 cloves garlic minced

1 bell pepper medium, green or red, cut into short narrow strips

14 ounces fire-roasted diced tomatoes canned, with liquid

2 ½ cups canned pinto beans drained and rinsed

2 cups corn kernels fresh or frozen

1 cup vegetable stock or water

1 hot chili pepper fresh, seeded and minced; or substitute one 4-ounce can chopped mild green chilies

2 teaspoons ground cumin

2 teaspoons chili powder or mesquite seasoning, add more to taste

1 teaspoon dried oregano

salt to taste

black pepper to taste

¼ cup fresh cilantro or parsley, fresh, chopped

Instructions

Preheat the oven to 375 degrees F.

Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.

When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.

Notes

For additional spice, use two hot chili peppers instead of one.

Hot Mama Grade: A 

Hot Mama Notes: I rather enjoyed this the sisters version. :) I originally was introduced to the sisters at a friend's house (her version is below). I wanted to have butternut squash and hominy together with a bean. I ended up going with 1 can white hominy, 1 can Golden hominy, 1 can pinto beans, and 1 can yellow or white eyed beans. I will have to check the can. They were labeled as heirloom, so I wanted to try them for something different. They were super yummy all by themselves! :) A good choice! Also, instead of baking my squash, I decided to do it whole (washed and pricked about 15x with a fork) in the crouching with some water for 4-6 hours on low. It worked marvelously! So must easier than having to cut a raw squash in half, clean out all the seeds, and microwave it forever(it was a very large squash!!). Also, much coolor than roasting it on the oven, and also avoids raw cutting.

But I digress. Back to 3 sisters. I did not use green pepper, as I did not have it. I used a very large white onion and 3 large cloves of garlic. I had no cilantro. I used the single small can of rice green chiles. I used 1.5 t of smoked paprika in lieu of chili powder which I don't love.  Smoked paprika is so delicious! I served this with a rotisserie chicken. Very tasty. Everyone liked it! 

Below is more about my friend's 3 sisters: 

I use dried pinto beans and dried hominy. The dried hominy is harder to fi d, but canned is common, and also fresh at Mexican groceries. I add an onion. And some baking soda to soften the skin on the beans and hominy.

Then, the 3rd sister, zucchini, I roast separately. Dried pinto beans in the instant pot. I usually keep the beans and hominy plain, and pair it with red/green chile (spicy) roast pork