Not Quite White Chili

Not Quite White Chili

Not Quite White Chili 1

 

How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.

It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.

Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..

P.S………look for some of my takes on those Vegas recipes we shared from our trip.

Not Quite White CHili Collage

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Not Quite White Chili

Not Quite White Chili

  • Author: Tim Boyd
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Ingredients

Scale
  • 1 pound dry northern beans
  • 16 cups water
  • 1 pound boneless skinless chicken breast, cubed
  • 2 teaspoons coconut oil
  • 1 cup red pepper, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 2 pinches cinnamon powder
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Place dry beans in a large bowl and cover with water. Let soak over night.
  2. In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
  3. Serve with shredded cheese, sour cream, and extra cilantro if desired.

Notes

Prep time does not include soaking of the beans over night

Keywords: chili, chicken, northern beans, simmer

Not Quite White Chili

Cumin Beef Kabobs

Cumin Beef Kabobs

Cumin Beef Kabobs

It’s time to grill!!!!

Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.

Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.

Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.

When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year 🙁 ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.

Cumin Beef Kabobs 1

For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just sautéd them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.

So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!

Cumin Beef Kabobs Collage

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Cumin Beef Kabobs

Cumin Beef Kabobs

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 6-10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Grlll
  • Cuisine: American

Ingredients

Scale
  • 1 pound beef,cut into 1-inch pieces ( I used an Angus Western Style Rib – which is boneless, but use what ever is your taste in beef)
  • 1/4 cup soy sauce
  • Juice of one fresh lemon
  • 1 tablespoon ground cumin
  • 2 small onions, cut into 8 wedges
  • Kabobs skewers

Instructions

  1. Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
  2. Prepare barbecue (high heat) or preheat grill pan. Thread beef onto skewers, alternating meat and onions. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.
  3. Serve with sautéd cherry tomatoes.

Notes

Prep and cook time do not include marinading overnight.

Keywords: beef, onion, tomatoes, cumin, soy sauce, grill, easy