These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

SHH White Bean Chicken Chili

From Champaign, OH

<p>A very popular chili blend. Even red sauce chili diehards a have given this white bean chili a thumbs up. The recipe makes generous servings for 6 to 8 people. Freeze the leftover chili; it is as good after it has been frozen. *Vegetarians can substitute vegetable broth for chicken broth add more different variety of beans and vegetables.</p>
Source: Swisher Hill Herbs (Entered by Charlene Stapleton)
Serves: 6

1 - 1/2 lbs. Boneless Chicken Breast (finely Chopped
4 Tbls Olive Oil
2 Tbls Butter
1 Green Pepper (chopped)
1 Pkg Swisher Hill White Bean Chicken Chili Mix
5 Cups Chicken Stock
3 15 oz Cans Navy Beans
1 12 oz Bag Frozen Corn
1 1/2 Cup Shredded Cheese
1 Bunch Cilantro Leaves (Chopped)

Step by Step Instructions
  1. Heat olive oil in large pot add chicken cook until no longer pink in center
  2. Add 1/4 Cup of chicken broth, butter, green pepper along with the contents of the Swisher Hill Herb spice package and cook 5 mins.
  3. Add the rest of the chicken broth, corn and beans. Simmer approx 30 - 45 mins.
  4. Serve with approx. 2 Tbls. of shredded cheese sprinkled on top of each serving and mixed into the chili. Top each serving with approx. 1 Tbls. of chopped cilantro.