Witch's Cauldron Chili

I haven't made this chili. Yes, I liked the recipe name, but I have another reason for including it. It's a chili with chicken instead of beef. I found it in a Halloween cookbook in 2012. Like Meat in the Moon and Chili in the Moon, it can be served in a pumpkin shell or it can be served in a cast iron dutch oven.

Ingredients:

1 tablespoon butter or margarine
3 carrots, peeled and chopped
1 onion, chopped
1 teaspoon garlic, minced
1 4-lb. deli roast chicken, skinned, boned and coarsely chopped
2 (14-oz.) cans chicken broth
4 1/2-oz. can chopped green chiles
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 (16-oz.) cans great Northern beans, rinsed and drained
1/2 cup whipping cream
Optional: 1/4 cup fresh cilantro, chopped

Preparation:

Melt butter in a Dutch oven over low heat; add carrot, onion and garlic. Sauté until tender.

Stir in chicken, chicken broth, green chiles, cumin and red pepper; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.

In a bowl, mash beans using a potato masher until about half the beans are still whole. Add beans and whipping cream to chicken mixture. Cook 10 minutes over medium heat, stirring frequently, until thickened and hot. Stir in cilantro, if desired. Yield: Serves 8

This recipe can be prepared up to 2 days in advance and refrigerated. That's a useful feature if you are transporting it to an event in a crock pot. Reheat over low heat, stirring frequently. If it's too "thick and slab," stir in a little water.

Gooseberry Patch, Halloween Fun Treats and More, October 2012.

Meat in the Moon
Myth's Chilie in the Moon
Practical Celebration Recipies & Prep
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