I started out cooking by using the recipes on the backs of cans, bags, and boxes. We had one cookbook, and I used that, too, but I also found that the folks who made the ingredients often had some excellent dishes to recommend.
That habit has never completely died. I recently came across a can of Bush’s Best White Chili Beans in mild chili sauce with a recipe for White Chicken Chili on the back. [NOTE: I’ve never yet been given a food product in exchange for mentioning it on my blog, but I live in hope.] Since Charlie doesn’t like canned tomatoes and since we hardly ever eat chicken, I modified it.
White Chickenless Chili
- 1 Tablespoon or less of olive oil
- handful of Meatless Griller Strips or other faux chicken
- 1 can Bush’s White Chili Beans, undrained
- 1 cup vegetarian vegetable boullion
- 1 can cream of celery soup
- maybe 1/2 can hominy or corn (Charlie prefers hominy in soup; I prefer corn — we take turns)
- 2 heaping Tablespoons salsa (mild, for us)
In a saucepan, heat the oil and brown the chickenless strips (or, if you’re Dan Antion, the chicken) a little. Add the beans and mash them some with a fork. Add everything else, stir well, bring to a boil, reduce heat and simmer 10-15 minutes, stirring occasionally.
Top with crispy tortilla strips, shredded cheese, cilantro, or whatever you like. Here’s ours.Next time I make it, I’m going to crumble a little chipotle chili powder into mine. It was just a tad bit too mild for me, though plenty tasty.