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Campanelle White Chicken Chili: Submitted by: Vickie | Date Added: 20 Oct 2017
Listed in: Main Dishes: Chilies and Stews Ingredients

2 T evoo
2 stalks celery, chopped
½ large onion, chopped
1 clove garlic, crushed
1 jalapeno, seeded & chopped
1-lb ground chicken or turkey (raw)
1 small can green chilies
Pinch of dry red pepper flakes (optional)
Salt & pepper to taste
1 T cumin
1 package dry white chicken chili mix
1 large box of chicken broth
1 can of large butter beans, drained
1 can of cannelloni beans, drained
2 c dry Campanelle pasta (“little ears”)

Optional toppings for servings:
cilantro, shredded Monterey jack cheese, sour cream & salsa Verde


Cooking Instructions

1. Heat evoo in Dutch oven or large pot. Sauté onion & celery until translucent (about 4-5 minutes) on medium heat.
2. Add jalapeno & garlic, and sauté a couple of minutes longer. Do not burn garlic.
3. Add ground chicken and cook until done.
4. Add dry white chicken chili mix and stir for one minute to incorporate.
5. Add green chilies & chicken broth.
6. Add butter beans and cannelloni beans; Gently stir.
7. Bring to boil and add dry pasta. Cook 9-10 minutes or according to pasta package directions. Occasionally stir to prevent scorching or pasta sticking to bottom of pot. Add a little more chicken broth or water if necessary.
8. I highly recommend topping each serving with shredded cheese, a dollop of sour cream, cilantro & a teaspoon of salsa Verde. ENJOY!

(Cook's note: Last night, I decided I wanted white chicken chili. I had all the ingredients and just had a hankering for it. What the heck was I thinking??? Here it is, mid-October, still in the mid-70's outside and it's just way too hot to even think about chili! Thus, a new recipe is born! It's definitely a keeper and a new favorite for Dale! Beans & Pasta??? Sometimes you just gotta think outside the box!)

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