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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

White Bean, Sauteed Onion and Chicken Chili

"A rich flavorful chili that is easy to prepare; 
serve with crusty garlic toast and salad 
for a complete meal!"

2 tablespoons olive oil
4 boneless skinless chicken breasts, cubed
2 medium onions, quartered and sliced
5 garlic cloves, crushed and chopped
2 cans chopped green chilies
5 cups chicken broth
2 teaspoons dried oregano
2 teaspoons cumin
1/4 teaspoon black pepper
4 cans white beans, (kidney, navy, or cannellini)
1 1/2 cup heavy cream


1.      Cut the raw chicken into 1/2” slices, then cut the slices into 1” sections (approx.)

2.      In a large stock pot, sauté onions and chicken until onions are softened the chicken is cooked through; add garlic and sauté for a minute more.

3.      Add green chilies, chicken broth, oregano, cumin and black pepper.  Bring to a low boil.

4.      Add the beans (drained) and simmer for 30-40 minutes, uncovered.

5.      Stir in heavy cream and return to a simmer.

6.      Serve and enjoy!

Variation:  To make this in a crock pot, complete steps 1 and 2 (use a sauté pan).  Add all ingredients to a crock pot and cook on low for 3 1/2 hours.


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