Chicken Chili

A couple weeks ago at the farmers market, I bought a couple pounds of fresh navy beans.  Something that I discovered being a member of a CSA, was that fresh "dried" beans are so much better than beans from the grocery store!!!!  You don't even have to soak them.  I even talked mom into buying some.  Since I went to Sam's Club the other day, I had purchased a rotisserie chicken ($4.99 for a very large bird!).  So, this morning, I decided to make white chicken chili.  Of course, it helps if you check to make sure you have all the ingredients!  But when I looked in my cupboard, I didn't have green chiles.  So, I looked in my pantry and found a jar of medium hot Hungarian peppers (also from my CSA).  I've actually had them set aside because I wasn't sure what I wanted to do with them.  I figured they would be a good substitute.  Well, it only took an hour of simmering for the beans to cook and the peppers were better than green chiles!

White Chicken Chili

• 1 lb fresh "dried" navy beans*
• 6 cups chicken stock
• 2 Tbsp extra virgin olive oil
• 1 medium sweet onion*
• 4 medium hot Hungarian peppers**
• 1 Tbsp minced garlic
• 3 cups shredded chicken breast
• 1 1/2 Tbsp ground cumin
• 1 Tbsp dried oregano
• Salt & Pepper, to taste

 Rinse the beans and sort.  Place in a large Dutch oven and add chicken stock.  Bring to a boil; then reduce heat to a simmer.  Cover and cook.  While beans are cooking, chop onions and peppers.  Heat olive oil in large skillet; add onions and saute until they become translucent.  Add the peppers, garlic and chickens and heat through.  Add these to the soup.  Add seasonings.  Bring to a boil; cover and simmer for 1 1/2 hours, or until beans are cooked.  Add water as necessary.

*Farmers market ingredients
**CSA ingredients 

Fresh Corn

As we get more corn, I need creative ways to use it off the cobb. Today, I decided to make a spicy corn salad using a variety of tomatoes and a couple of the spicy Hungarian peppers.

Spicy Fresh Corn Salad

-3 cups fresh corn (3 ears)*
-1 15-oz can black beans*, rinsed and drained
-1 cup heirloom cherry tomatoes*, quartered
-1 med red tomato*, diced
-2 med hot Hungarian peppers*, diced
-3 Tbsp cider vinegar
-2 Tbsp canola oil
-1 tsp dried oregano
-1/4 tsp fresh ground pepper
-1/4 tsp sea salt

Cut corn from cobs and place in a medium saucepan. Cover with water, bring to a boil. Reduce heat, cover and simmer for 3 minutes. Drain thoroughly.

In a medium bowl, whisk together oil, vinegar, oregano, pepper and salt. Add corn, beans, tomatoes and peppers. Mix well and chill 2-24 hours before serving.

Note: If you prefer, you may use 1 Tbsp finely chopped fresh oregano or basil in place of the dried oregano.

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