Creamy White Chili

1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces

1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper

Vegetarian Chili

Several people have asked about this recipe since the Halloween party. The recipe and picture are from Taste of Home. Enjoy!

Vegetarian Chili:

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
¼ cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Saute zucchini, onions, peppers and garlic in oil until tender (you will need a very large pot). Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Yield: 16 servings