Colorado Chili Recipes

With all the cold and snowy weather, this Colorado Chili Recipe (white chili) is a winner.  I’m going to make this tomorrow to serve on New Year’ Day.

Colorado White Chili
A healthy, mouth-watering meal sure to bring raves; a great alternative to traditional chili from Don’t Panic Dinner’s in the Freezer by my friends Suzie Martinez, Vanda Howell, and Bonnie Garcia from Denver, Colorado.  I love that it is white with chicken, lots of green chili  and no tomatoes.

1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain)
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth

Serving day ingredients
shredded Monterey Jack cheese
sour cream
tortilla chips
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.
Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick”, garnish with jalapeno slices.
(yields 6-8 servings)

From Don’t Panic – Dinner’s In The Freezer by Martinez, Howell, Garcia used by permission Fleming H. Revell, a division of Baker House Books,

Copyright 2005

If you don’t try  the Colorado Chili Recipe, try my friend Kim’s Chili Recipe.  It is awesome for a big crowd.  Kim, a mom of six, really knows how to make the best Chili.
MAMA KIM’S AWARD-WINNING WHITE & GREEN CHILI
My friend Kim won the contest she entered this Chili recipe into.  I made it and loved it!

3-4 pounds pork roast or Chicken, cooked and shredded, with broth

8+ c. chicken broth

1 large onion, diced in 1/2? pieces

4 cloves garlic, minced

3 small cans chopped green chiles

4-6 potatoes, peeled and diced

1/2 # diced baby carrots

1 pkg. taco seasoning

1-2 T. chili powder

1-2 t. cumin

1/2 t. oregano

Salt and pepper to taste

2 cans white beans, drained and rinsed

3 limes

1/2 bunch cilantro leaves, chopped fine

In a large pot, heat 1 c. chicken broth.  Add all veggies, cook till tender.  Add chicken and pork broths, and shredded pork. Bring to a boil, then turn down to simmer, add the seasonings and beans.  Simmer 30 min. – 1 hour, till tender.  Add the juice of the limes and cilantro leaves.  Can be cooked all day on low in a slow cooker.    Enjoy with sour cream, salsa and chips!  This chile is especially good cooked the day before, to let the flavors blend.

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