CULINARY

Happy Holidays!

              As we transition into the winter season, my crew and I hope you have been enjoying some of the new menu items we have provided as well as our new signature drink and wine list. Be sure to keep GLCC in mind when planning all of your holiday parties and caterings this holiday season as well! As always, we love to hear your thoughts and feedback, so let us know what you think!

I’ll leave you all with this delicious chili recipe for the season!

White Bean Chicken Chili

 

1 lb chopped boneless chicken breast

1 medium onion– chopped

1 tbls olive oil

2 cloves garlic– minced

2 cans chicken broth (14 oz each)

1 can chopped green chilies (4 oz)

2 tsp ground cumin

2 tsp dried oregano

1.5 tsp cayenne pepper

3 cans great northern beans, divided & drained (14.5 oz each)

1 c (4 oz) shredded Monterey jack cheese

1 chopped jalapeno pepper

Add 3 tbls olive oil

 

Directions

 

1. In a Dutch oven, over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano, and cayenne; bring to a boil.

2. Reduce heat to low. With a potato masher, mash on can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes until chicken is no longer pink and the onion is tender.

3. Top each serving with cheese and jalapeno pepper if desired

 

Yield: 10 servings (2.5 quarts)