In response to a couple of requests submitted in comments on yesterday’s post, I’m sharing my Chicken Chili recipe with you today. Also, because it would just be plain mean of me not to, I’m sharing the recipe for Pump Cakes, which are more than a muffin, less than a cupcake, and highly addictive. (Anna – The Pump Cake recipe comes from Pam F, so if you like it be sure to give her the credit!)
White Chicken Chili
½ C vegetable oil
1 C yellow onion, medium dice
2 cloves garlic, minced
3 jalapeño peppers, ribs and seeds removed, small dice
1/2 tsp. dry mustard
1 tsp. cumin
½ tsp. chili powder
¼ tsp. cayenne (or black pepper if you have a milder palate)
6 Tbs flour
1 whole chicken, roasted and cooled (or 1 store-bought rotisserie chicken)
3 cans low sodium chicken broth
2 cans white beans, such as Great Northern, drained and rinsed
Salt and pepper
1 bunch cilantro
1 cup sour cream
- In a large stock pot or Dutch oven over medium-high heat sauté onion in vegetable oil 3 to 4 minutes. Reduce heat to medium and add garlic and peppers and sauté 5 minutes more. Add spices and mix thoroughly.
- Add flour and stir into onion/pepper mixture. Cook roux 3 to 4 minutes until it turns slightly golden. Meanwhile heat the chicken broth in a separate saucepan over medium heat.
- Whisking constantly, add chicken broth to onion mixture. Then add and beans. Bring to a boil over high heat and then reduce heat to medium low and simmer.
- While broth is simmering, remove skin from chickens and pull meat off the bones. Chop the meat into small dice and reserve in a medium bowl.
- Add the chicken to the broth and beans and continue to simmer until it reaches your desired consistency – probably about 45 minutes. It will start off at a runnier consistency than it should be, but will thicken as it simmers. If it gets too thick, just add water back in, ½ cup at a time.
- Add salt and pepper and adjust seasonings as necessary.
- Finely chop cilantro and stir into sour cream. Serve alongside.
These are a perfect autumnal snack. A cross between a muffin and a a cupcake, they’re actually not that bad for you. If you wanted to be really healthy, you could use raisins instead of chocolate chips (which my mother does…) but I think they’re much better with the chips.
1 box spice cake mix
1 C canned pumpkin puree
1/3 C water
12 oz bag chocolate chips
1. Mix all ingredients together in a large bowl with a spatula or wooden spoon.
2. Portion the batter into a greased muffin tin and bake according to cupcake directions on spice cake box.