Far Too Long since I’ve Posted

I’ve had a heck of a first half of 2015… I’ve struggled with my headaches and other illnesses terribly, but I am surviving.  I am very limited as to how long I can spend on the computer… sadly I’m lucky to make it 1 hour a day in 15 minute segments.  I did get my disability which has taken a lot off of my mind… I am going to be safe in my home for now, my only job is to recover and try to improve my conditions… or at least keep them from getting any worse.

I lost my Dad on my birthday this year… my wake up call was that he was in bad condition and I needed to get their quickly.  We had his funeral on Father’s day weekend.  My prayers are for my Stepmother and her kind daughters, my sisters now.

I’ve subscribed to a community sponsored agriculture program where I bought a share of a local farm.  I’ve so far had plenty of squash, cucumbers, and greens from the experience.  The farmers are so nice and I highly recommend everyone to support their local farmers.

Tomorrow I’m having a minor surgical / mir procedure where they will be going into my hip with a scope, injecting dye, and then scanning the heck out of it.  The goal is to see how the structure of it is holding, and if there is any inflammation that they can address.  I am hoping that everything will come out better.

As always I’m still Cooking and I’ll post the recipe for my famous White Chili – All those at Charter will appreciate.

Allen's Famous White Chili Recipe
Nutrition Information
  • Serves: 7-8 Servings
  • Serving size: bowl
  • Calories: 185kcal
  • Fat: 10.35g
  • Saturated fat: 5.58g
  • Unsaturated fat: 3.95g
  • Trans fat: 0.82g
  • Carbohydrates: 6.51g
  • Sugar: 2.02g
  • Sodium: 591mg
  • Fiber: 1.31g
  • Protein: 14.03g
  • Cholesterol: 61mg
Recipe type: Chili
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This recipe has won many ribbons and trophies… for the prize winning recipe you must use a pressure cooker no way around this one.
  • 1 pound Bonless Skinless Chicken Breasts, cut into ½ inch cubes
  • 1 each medium onion, chopped
  • 2 cans cannellini beans, well rinsed and drained
  • 1 can chicken broth
  • 2 cans green chilies, 4 ounces each
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • ½ tsp. white pepper, you may use black use more to taste at end of cooking
  • ¼ tsp. cayenne pepper, use more to taste at end of cooking
  • 1 tsp. dried oregano
  • 8 ounces sour cream
  • ½ cup heavy cream
  1. In the bottom of your saucepan or pressure cooker (the electronic pressure cooker has a browning setting that will heat the bottom of the pot very hot) add the oil, garlic powder, and chicken cubes. Cook the chicken cubes until they are no longer pink.
  2. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. OR Pressure cook for approximately 5 minutes and let it naturally release this will force the seasonings into the beans and chicken for a more flavorful white chili.
  3. Remove from the heat; stir in sour cream and cream. Add the heavy whipping cream and the sour cream slowly. Stir it well as the heat in the chili will bring the dairy to temperature quickly.
  4. Once you add the dairy you must keep it on low heat… if you reheat it you have to reheat slowly on low heat. If you bring it to cooking temperature it will cause the dairy to curdle and you will have a disgusting mess.
  5. Serve the chili with a plop of sour cream and garnish with fresh chopped onions or better yet green onions. My grandmother made a relish called “Chow-Chow” that is delightful in this as well.
Shopping and Prepping: When you select your spices make sure you are using quality spices. I have found when I cut corners here the recipe suffers. I will use nothing less than penzeys, watkins or McCormick.

Pressure or Conventional: You may prepare this in a pressure cooker or a large saucepan on the tabletop. I have taken this recipe warmed in a crock pot but it will not come out if you cook over time in a crock pot. I’ve never had this recipe win an award when prepared in a saucepan, for the most amazing flavor it is necessary to prepare this in a pressure cooker. I purchased an electronic pressure cooker on Amazon for $89 in 2011 and have used this every time I’ve made any kind of chili and it works better than my stovetop pressure cooker.

Pressure cooking will force the broth and seasonings into the beans making it much more flavorful. It also unlocks the fiber in the beans making them more digestible. I usually double up the batch on this or triple it for potlucks at Church. I seldom have leftovers and usually find someone scraping the last bits out of the bottom of the pot.


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